Okonomiyaki
Community· not yet ratedA savoury Japanese cabbage pancake topped with okonomiyaki sauce, mayo and bonito flakes.
✓ Vegetarian⚠ Contains Gluten⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Baking & Cooking1
Plain Flour120 gmissing
Cooking Liquids1
Dashi Stock120 mlmissing
Dairy1
Egg2 piecemissing
Oil1
Vegetable Oil2 tablespoonmissing
Sauces2
Okonomiyaki Sauce3 tablespoonmissing
Mayonnaise2 tablespoonmissing
Vegetables2
White Cabbage300 gmissing
Spring Onions3 piecemissing
Nutrition (per serving)
≈ Estimated460Calories
20gProtein
44gCarbs
22gFat
Instructions
1
Whisk the flour, dashi and eggs into a smooth batter.
2
Finely shred the cabbage and stir it into the batter with most of the sliced spring onions.
3
Heat the oil in a frying pan and add the batter, shaping it into a thick round pancake about 2cm deep.
4
Cook over medium heat for 5-6 minutes until the base is golden, then carefully flip and cook the other side until cooked through.
5
Slide onto a plate and drizzle with okonomiyaki sauce and mayonnaise in criss-cross lines.
6
Scatter with the remaining spring onions and serve hot.
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