Japanese kraut okonomiyaki with raisin drizzle
A Japanese classic reimagined with a European twist. Take your taste buds on a journey with these sauerkraut-filled crispy okonomiyaki pancakes, transformed into an unforgettable fusion experience with a rich, spicy raisin sauce.
Ingredients
Okonomiyaki:
Sauce:
Garnish:
Preparation
Step 1
1 egg – 150 g wheat flour – 150 ml water – 1 tsp caraway seeds – 1 tsp baking powder – 200 g sauerkraut – 50 ml rapeseed oil
Finely chop the sauerkraut. Mix the eggs with the flour, water, caraway seeds and baking powder, then add the chopped sauerkraut. Form okonomiyaki pancakes from the mixture and fry in hot oil for about 5 minutes on each side.
Step 2
1 tbsp pickled ginger – 4 tbsp ketchup – 1 tbsp organic Worcestershire sauce – 1 tsp honey – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 50 g raisins – 1 tbsp fresh chilli pepper – 1 tbsp chopped spring onion – 1 tbsp sliced nori – 1 tbsp sesame seeds
Finely chop the pickled ginger and chilli and mix with the remaining ingredients for the sauce.
Place the fried pancakes on a plate and garnish with the sauce, spring onion, nori and sesame seeds.
Tip
You can also use kimchi instead of sauerkraut.
Recipe-ID: 1371
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1 egg – 150 g wheat flour – 150 ml water – 1 tsp caraway seeds – 1 tsp baking powder – 200 g sauerkraut – 50 ml rapeseed oil
Finely chop the sauerkraut. Mix the eggs with the flour, water, caraway seeds and baking powder, then add the chopped sauerkraut. Form okonomiyaki pancakes from the mixture and fry in hot oil for about 5 minutes on each side.
1 tbsp pickled ginger – 4 tbsp ketchup – 1 tbsp organic Worcestershire sauce – 1 tsp honey – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 50 g raisins – 1 tbsp fresh chilli pepper – 1 tbsp chopped spring onion – 1 tbsp sliced nori – 1 tbsp sesame seeds
Finely chop the pickled ginger and chilli and mix with the remaining ingredients for the sauce.
Place the fried pancakes on a plate and garnish with the sauce, spring onion, nori and sesame seeds.
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