Mini Okonomiyaki with Smoked Wild Salmon
Okonomiyaki literally translates to “what you like, grilled” — and that pretty much says it all. This Japanese savoury pancake is a true crowd-pleaser: made with a base of cabbage and batter, you can vary it endlessly. In Japan, it's street food, comfort food, and party food all in one. We're giving it a twist with mini versions, topped with smoked wild salmon, fresh mayo, and crispy toppings. Perfect as an appetizer, lunch, or colourful snack!
Mix the ketchup, apple syrup, and soy sauce in a small bowl. Set aside.
Whisk the flour, baking powder, and a pinch of white pepper together in a bowl. Add the eggs, soy sauce, and water, and mix briefly until a smooth batter forms.
Crumble the prawn crackers over the batter with your hands and mix in. Add the pointed cabbage, the white of the spring onion, and the red chilli pepper, and stir well with a spoon.
Warm a splash of sunflower oil in a frying pan over medium heat. Scoop a spoonful of the batter into the pan and flatten slightly. Fry the mini okonomiyaki for 3–4 minutes per side until golden brown and cooked through. Repeat until all the batter is used.
Let the fried okonomiyaki drain on a oven rack. Brush with some sauce, drizzle with a little mayonnaise, and place a slice of wild salmon on top. Sprinkle with the green part of the spring onion and some furikake. Enjoy!
