Okonomiyaki

Name: Okonomiyaki
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 120 g Plain Flour; 120 ml Dashi Stock; 2 piece Egg; 300 g White Cabbage; 3 piece Spring Onions; 3 tablespoon Okonomiyaki Sauce; 2 tablespoon Mayonnaise; 2 tablespoon Vegetable Oil

by Rafaela Santos

Community· not yet rated

A savoury Japanese cabbage pancake topped with okonomiyaki sauce, mayo and bonito flakes.

Time:30 mins

Serves:

2 servings

Level:medium

(0 reviews)

✓ Vegetarian✓ High-Protein✓ Dairy-Free⚠ Contains Gluten⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Plain Flour120 gmissing

Dashi Stock120 mlmissing

Egg2 piecemissing

Vegetable Oil2 tablespoonmissing

Okonomiyaki Sauce3 tablespoonmissing

Mayonnaise2 tablespoonmissing

White Cabbage300 gmissing

Spring Onions3 piecemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Whisk the flour, dashi and eggs into a smooth batter.

Finely shred the cabbage and stir it into the batter with most of the sliced spring onions.

Heat the oil in a frying pan and add the batter, shaping it into a thick round pancake about 2cm deep.

Cook over medium heat for 5-6 minutes until the base is golden, then carefully flip and cook the other side until cooked through.

Slide onto a plate and drizzle with okonomiyaki sauce and mayonnaise in criss-cross lines.

Scatter with the remaining spring onions and serve hot.

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