Ramen Noodle Pancake

Lunch | Japanese

Prep time: 5 min Cook time: 7 min Servings: 1

This is my twist on okonomiyaki, the Japanese savoury pancake, made almost entirely with instant ramen. The noodles get cooked and strained, then the broth doubles as the batter liquid so nothing goes to waste. It sounds a bit unusual but the result is a pancake that is crispy on the outside and chewy through the middle, with that deep savoury flavour from the ramen seasoning baked into every bite. The packet seasoning is doing most of the work for you here.

I use prawns but this is a very flexible recipe. Whatever protein you have in the fridge works: sliced chicken, bacon, leftover cooked meat, or tofu. The kewpie mayo and bulldog sauce on top are not optional as far as I’m concerned. They are the toppings you find on most okonomiyaki and they tie the whole thing together. This comes together in about 12 minutes.

Ingredient Notes

Ramen packet: The seasoning sachets are what flavours the batter. I use Shin Ramen or any ramyeon with a bold, deep soup base. The noodle broth becomes the liquid in your batter, so the stronger and more savoury the seasoning, the better the pancake. Avoid mild or lightly flavoured packets here as the batter will taste flat.

Plain flour: The flour binds the batter and gives the pancake structure. Plain (all-purpose) flour is what I use. Self-raising will give you a slightly puffier result, which works, but it changes the texture from the crispy-chewy contrast you are going for. Once the flour is in, mix until just combined and do not overwork it or the pancake can turn tough.

Kewpie mayo: Kewpie is a Japanese mayo made with rice vinegar and egg yolks only, which gives it a richer and slightly tangier flavour than regular mayo. It is widely available in Asian grocery stores and most supermarkets now. Bulldog sauce is a Japanese Worcestershire-style sauce with a sweet, tangy depth. Both are worth having in the fridge if you cook Japanese-inspired food regularly. In a pinch, regular mayo and Worcestershire sauce are the closest substitutes.

Equipment

Chopping board
Chef’s knife
Small saucepan
Sieve
Large mixing bowl
25cm (10in) frying pan
Spatula or fish slice

Ingredients

1 packet ramen
8 raw prawns, peeled
1 spring onion, sliced, white and green parts separated
100g (⅔ cup) plain flour
1 tbsp olive oil
kewpie mayo and bulldog sauce, to serve

Directions

Place 500ml water in a small saucepan over high heat and bring to a boil.
Empty all the seasoning packets from the ramen noodles packet into the water. Stir to combine until water comes to a simmer.
Add noodles and cook for 45 seconds, then stir to break up the noodles a little.
Strain the noodles through a sieve, reserving the broth. Set the broth aside for 10 minutes to cool.
Stir the spring onion whites through the broth, then the flour. Mix until well combined, then stir through the drained noodles.
Heat the oil in a 25cm (10 in) frying pan over a high heat. Pour in the noodle batter and spread to an even thickness. Add the prawns on top and reduce heat to medium.
Cook for 2 minutes or until the under side is browned, then carefully flip over to cook the other side. Cook for a further 2 minutes, then invert onto a serving plate.
Drizzle the kewpie and bulldog sauce over the top then garnish with the green of the spring onion.

Ingredients

Directions

Recipe notes