Okonomiyaki
Okonomiyaki is a savoury Japanese pancake featuring cabbage as its main ingredient. It is held together with a batter and fried until golden on both sides. There’s a wide variety of toppings you can choose, all adding extra dimensions of umami, freshness and flavour. This is a great way to enjoy lots of vegetables and keep your body happy and healthy for a long time.
Servings
2
Prep time
Cook time
Recipe
dairy free
Ingredients
- 125mL chicken or vegetable broth
- 3 free-range or organic eggs
- 1 tbsp Worcestershire sauce
- 75g wholemeal spelt flour
- ¼ tsp sea salt, or to taste
- ½ small white cabbage, finely shredded
- 4 spring onions, white part thinly sliced
- 15mL extra-virgin olive oil
- 1 tbsp rice-malt syrup
- 1 tsp tamari
- 2 rashers bacon, thinly sliced, optional
- 1 sheet toasted nori (sushi paper), shredded
- 4 tbsp pickled ginger
- 4 tbsp whole egg mayonnaise
- ½ bunch fresh coriander leaves, torn
Method
- In a mixing bowl, whisk together the broth, eggs and Worcestershire sauce
- Then whisk in the flour and sea salt to form a batter
- Mix through the cabbage and spring onion, which should be coated by the batter. If not, add more cabbage; there shouldn’t be too much residual batter in the bowl
- Add a little olive oil to cover the base of the crêpe or small frying pan and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake
- Cook for a few mins until the edges have browned, flip and cook the other side.
- Repeat with the other half of the batter.
- While the okonomiyaki is cooking, make the sauce by mixing the rice-malt and tamari together
- If including the bacon, cook this in a crêpe or small frying pan until it’s crispy, then set aside.
- Serve topped with some or all of the extras and a drizzle of the sauce.
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