Mini Okonomiyaki with Smoked Wild Salmon
Okonomiyaki literally means “grilled whatever you like” — which pretty much sums it up. This Japanese savory pancake is a crowd-pleaser: you start with a base of cabbage and batter, and from there you can customize endlessly. In Japan, it’s street food, comfort food, and party food all at once. Here, we’re giving it a twist with mini versions topped with smoked wild salmon, bright mayo, and crisp toppings. Perfect as an appetizer, lunch bite, or colorful snack.
Mix the ketchup, apple syrup, and soy sauce in a small bowl. Set aside.
In a separate bowl, whisk together the flour, baking powder, and a pinch of white pepper. Add the eggs, soy sauce, and water, and mix briefly until you have a smooth batter.
Crumble the shrimp crackers into the batter and fold them in. Add the cabbage, the white parts of the scallions, and the chili pepper. Stir well with a spoon.
Heat a splash of sunflower oil in a skillet over medium heat. Spoon a small mound of batter into the pan and gently flatten it. Cook each mini okonomiyaki for 3–4 minutes per side, until golden brown and cooked through. Repeat until all the batter is used.
Let the cooked okonomiyaki drain on a rack. Brush with a bit of sauce, drizzle with mayonnaise, and top with a slice of wild salmon. Finish with the green scallion tops and some furikake. Enjoy!
