Basic okonomiyaki

• Vegetarian

• Produce

  • 1/8 Cabbage
  • 1 Crispy shallots
  • 1 Nori
  • 1 Spring onion
  • 1 Spring onion greens

• Refrigerated

  • 1 Egg, free range

• Condiments

  • 1 Bbq sauce
  • 1 Kecap manis
  • 1 Kewpie mayonnaise
  • 1/2 tsp Soy sauce
  • 1 Sriracha

• Baking & Spices

  • 1/2 cup Flour

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1/2 cup Water

Found on quitegoodfood.co.nz

Description

Directions

• Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine.
• Heat a frypan over a low to medium heat and add a splash of oil for frying.
• Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it - its thick and you dont want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too. Its not essential, but I find it helpful to put a lid on the frypan for some of the cooking time to help it cook through.
• Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
• Top with your choice of condiments, slice into wedges and enjoy!