Pepo Okinomiyaki with sunflower 'Kewpie-style' mayonnaise & Tonkatsu sauce

Okinomi-what? Okinomiyaki is a tantalising savoury pancake from Japan. We've taken this traditional savoury pancake and added a unique twist that will leave your taste buds dancing with delight. Using a combination of pumpkin seed flour, buckwheat and tapioca these pancakes are not only gluten free but also have a nutty flavor that is simply irresistible. 

Why Pumpkin Seed Flour, Buckwheat & Tapioca?

Imagine the nutty, earthy taste of buckwheat flour combined with the hearty goodness of pumpkin seed flour. Pairing dense, thirsty flours like Pumpkin seed and Buckwheat with lighter options like cornflour or tapioca allows for a more airy final result that remains both gluten free and nutrient dense. 

Perfect for Any Occasion

Whether you're looking for a satisfying snack to share with friends or a quick dinner option using up leftover vegetables, these savoury pancakes are the perfect choice. The versatility of these pancakes makes them a go-to option for any meal.

Top it Off

To truly elevate your pancake experience, top these nutty delights with a 'Kewpie-style' sunflower mayonnaise and tangy tonkatsu sauce. The combination of flavors will take your taste buds on a journey they won't soon forget.

Are you ready to experience the nutty goodness of Pepo's riff on the traditional savory pancake from Japan? Try it today and prepare to be amazed!

Okinomiyaki Savoury Pancake ingredients (makes 2 generous pancakes):

1. 
In a large bowl, whisk together eggs and 1 cup dashi or water.  Add flour, baking powder, salt, and black pepper and whisk until combined. Allow to rest for 5-10mins whilst you cut the cabbage and spring onion, place in a bowl and season with 1heaped tsp salt. Then fold cabbage and green onions into rested batter with a large spoon.
2. In a small skillet over low-medium heat, heat 1 tablespoon of oil.  Scoop half of batter into skillet and spread into an even thick layer, about 3cm thick.  Cook until golden on the bottom (5-6 mins) gently pulling edges in with a spatula.
3. Slide pancake onto a plate, drizzle with remaining sunflower oil then use the pan over the top of the plate to flip pancake and cook other side.  
4. Cook until golden brown (another 5-6 mins) refrain from pressing down.  Transfer to a large plate, then repeat with remaining batter. 
5. Add your favourite toppings: sesame seeds, pumpkin seeds, nori, pickled ginger, bonito, bacon, and drizzles of sauces below.

Sunflower 'Kewpie-style' mayonnaise (Wandercooks recipe but with Pepo Farms Sunflower oil)

Ingredients

• 1 egg whole
• 1 tbsp rice wine vinegar or apple cider vinegar
• 1 tbsp mirin
• 1 tbsp dashi stock ½ tsp dashi powder dissolved in 1 tbsp filtered water, or use fresh dashi stock.
• 1 heaped tsp dijon mustard 
• 1/2 tsp salt
• 100 ml sunflower oil

Directions

1. whisk together all ingredients in a small bowl then transfer to a container or squeeze bottle.