Wild Alaska salmon okonomiyaki pancake recipe
Take your pancakes – and your canned fish – to the next level
Okonomiyaki is a Japanese savoury pancake that usually contains lots of different ingredients combined in a wheat-flour based batter. The name comes from the word 'okonomi', which means "how/what you like" and 'yaki', which means "cooked".
I don't know about you, but I usually struggle to come up with anything exciting to do with tinned fish beyond sandwiches, or jacket potatoes. However, that's definitely changed thanks to this recipe, which uses wild Alaska Seafood canned salmon. Time to take your canned fish to the next level...
- 2 eggs
- 120g plain flour
- 100ml vegetable stock, cooled
- 1 tbsp sesame oil
- 1 carrot, peeled and grated
- 1 tbsp soy sauce
- 3 spring onions, chopped
- 2 heaped tsp sushi ginger, chopped
- 150g pointed or sweetheart cabbage, thinly shredded
- 1 x 213g can Wild Alaska salmon, well drained
- Vegetable oil, for frying
- Extra salmon, to serve
- Sriracha sauce, to serve
- Coriander leaves, to serve
- In a bowl, mix the eggs and flour together. Stir in the sesame oil and cooled vegetable stock, making sure that there are no lumps. Add the carrot, soy sauce, spring onions, ginger, cabbage and canned salmon to the batter, mixing until combined.
- Heat a thin layer of oil in a frying pan over a medium heat. Pour the batter into the frying pan and fry for 3-5 minutes on each side until cooked and golden in colour.
- Scatter over some extra salmon flakes (if you have any left over).Top with sriracha sauce and coriander leaves to serve.