Olympic Okinomi-Yaki (Japanese Pancake) (Dinner 29 July)

Okinomi Yaki is a Japanese style pancake originated in the western part of Japan. In the cabbage-based butter, meat and fish (or anything left in the fridge) are added and pan fried topped with sauce, seaweed-powder and mayonaise. 

This is a very healthy, economical and yummy dish that goes well with chilled beer.

Ingredients:1 cup of plain flour, 100cc cold water, 1 egg, 1/2 teaspoon of salt, 1/2 teaspoon soy-sauce, 1/2 dashi powder (Japanese fish stock powder, if not, dried bonito), 4-5 large leaves of cabbage, 1-2 spring onions, 50-70g fish (salmon and sea bass) and meat (polk)

Instead for fresh fish, dried or smoked fish is also very nice to create a depth of flavour. For instance, "Koebi", dried prawn is popular ingredient of Okinomi-yaki in Japan

Directions

1. Mix the flour, water, egg, salt, soy sauce and fish stock in a large bowl

2. Chop the cabbage, spring onions, meat and fish separately. Add veggies into the butter and mix well
3. Heat a large frying pan in medium temperature and fry the fish in half way

4. Spread the half of butter over the fish in round shape
5. Fry the meat in the edge space of the pan

6. Place the meat on the pancake and pour the rest of the butter over it

7. Tightly close the pan with a lid or a sheet of aluminium foil and leave it for 3 mins in low temperature

8. Turn the pancake to the other side and cover it again and leave it for 5 mins

9. Apply the sauce (mix HB sauce and soy sauce), top with powdered seaweed and mayonaise 

More instructions can be seen from the below site:

Total time to prepare: 30-35 mins

Total cost: Truly cheap, less than a pound