[spin_wheel id=”13557″]
Cabbage and noodle pancakes (Hiroshima okonomiyaki)
Ingredients
- 1 tsp toasted sesame oil
- 350g/12oz white cabbage, finely shredded
- 1 tsp soy sauce
- 4 x 100g packs spicy instant noodles
- 4 free-range eggs
- 4 tbsp plain flour
- 3 spring onions, thinly sliced
- 1 tsp garlic granules
- vegetable oil, for frying
- salt
For the okonomiyaki sauce
- 90g/3¼oz tomato ketchup
- 50g/1¾oz Worcestershire sauce
- 40g/1½oz oyster sauce
- 25g/1oz caster sugar
To garnish
- Japanese mayonnaise, to drizzle
- 4 tbsp katsuobushi (bonito flakes)
- 2 nori sheets, cut into thin strips
- pink pickled ginger
- gochugaru (Korean chilli flakes)
- 2 spring onions, thinly sliced
Method
Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool.
Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool.
Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well.
Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes.
To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle.
To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion.
Shopping List
Cabbage and noodle pancakes (Hiroshima okonomiyaki)
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
