This dish has been inspired by the traditional Japanese dish okonomiyaki. Traditionally, it’s made with sliced cabbage but I’ve altered my recipe and added different vegetables and more nutrient-dense flours.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 4 tbsp olive oil
- 2 onions, sliced thinly
- 2 spring onions, sliced
- 1 carrot, cut into thin matchsticks
- 1 large zucchini, cut into thin matchsticks
- 1 clove garlic, sliced
- 1 tsp grated ginger
- ¼ tsp sea salt
- 1 egg
- 2 tbsp tamari
- 2 tbsp miso paste
- ¼ tsp chilli paste
- 1 tsp coconut palm sugar
- 1 cup water
- 1 cup spelt flour
- ½ cup buckwheat flour
-
Topping - 2 tbsp Japanese mayonnaise
- 2 tbsp black sesame seeds
- 1 spring onion, sliced
Method
- Preheat oven to 180°C.
- Heat 2 tbsp olive oil in large frypan over medium heat. Add onion, spring onion, carrot, zucchini, garlic, ginger and sea salt. Cook for 15 mins or until vegetables have softened and caramelised. Stir occasionally. Remove from heat and allow to cool.
- Add egg, tamari sauce, miso paste and chilli paste to bowl and whisk until smooth. Add coconut palm sugar, water, spelt flour and buckwheat flour and whisk until you have a smooth batter.
- Add cooked vegetables to batter along with spring onions and mix until combined.
- Heat another 2 tbsp of olive oil in large frypan over medium heat. Pour in all of the batter mixture and cook for 10 mins. Carefully flip over and cook for another 5 mins on other side.
- Slide pancake onto serving platter and top with mayonnaise, sesame seeds and sliced spring onion.
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