Ham Okonomiyaki (Japanese Pancake)
This Japanese‑inspired savoury pancake delivers soft, golden edges with a satisfying mix of textures and tastes.
Lightly browned ham and crisp cabbage are folded into a smooth batter that cooks into a pillowy, comforting pancake, rich with subtle sweetness from the kecap manis and a gentle sesame warmth.
Drizzled with creamy mayonnaise and extra sweet‑savory sauce, it’s a fun fusion of umami and crunchy freshness in every bite. This japanese pancake is perfect for an unexpected lunch or casual dinner that feels both homey and exciting.
Ingredients
-
200g Otway Ham, roughly chopped
-
1 tablespoon vegetable oil, plus extra for frying
-
1 cup plain flour
-
2 eggs
-
1 cup iced water
-
1 tablespoon kecap manis, plus extra to serve
-
1 tablespoon sesame oil
-
3 cups finely shredded red cabbage
-
1 carrot, peeled and roughly grated
-
2 green onions (shallots), trimmed and finely sliced, plus extra to garnish
-
Kewpie mayonnaise and black sesame seeds, to serve
Method
Heat 1 tablespoon oil in a large (about 23cm base) non-stick frying pan. Add ham and cook, stirring occasionally, for 5 minutes or until lightly browned. Set aside to cool.
Place flour, eggs, iced water, kecap manis and sesame oil into a large bowl. Whisk until a smooth batter forms. Stir in cabbage, carrot, green onions and cooled ham. Stand for 5 minutes.
Heat 1 tablespoon of the remaining vegetable oil in a large (base about 23cm) frying pan over medium-high heat. Add a half of the cabbage batter to the pan, forming a large pancake. Cook for 4-5 minutes or until golden brown, carefully flip and cook for a further 4-5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat using remaining vegetable oil and batter to make two pancakes.
Place pancakes on serving plates. Drizzle with mayonnaise and extra kecap manis. Scatter with micro-herbs and black sesame seeds and serve.
