The love child of two of the world's ultimate comfort foods, this giant savoury pancake makes for a superbly convenient midweek dinner. Bonus: the 'hide the vegetables' holy grail when kids grace your dinner table.
450g quality store-bought dumplings (fresh or frozen)
2 cups plain flour
1 tsp baking powder
½ cup cornflour
1½ cups chicken stock
½ head Chinese cabbage, finely shredded
2 tbsp pickled ginger
½ red onion, chopped
¼ cup grated cheddar
9 tbsp tomato sauce
3 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp Kewpie mayo
furikake seasoning (optional)
chopped coriander (optional)
Combine the batter ingredients in a large bowl and rest for 20 minutes.
Meanwhile, combine the sauce ingredients in a bowl and cook the dumplings according to packet instructions.
Lightly oil a large non-stick frying pan, add the cooked dumplings and fry for 1 to 2 minutes or until the bases take on a golden colour. Scoop the batter mixture over the dumplings.
Fry on low-medium heat for about 15 minutes until the bottom is browned, moulding the batter around the edges to create a circle.
Flip the okonomiyaki over, press it down firmly and poke a few holes in the top of the pancake to allow steam to escape. Fry for a further 5 to 10 minutes until the thick pancake is cooked through, then transfer to a serving plate.
Drizzle the sauce over the pancake, scatter with furikake and coriander (if using) and serve.