Recipes › Lunch

• Lunch
• 30 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian

Okonomiyaki

Japanese cabbage pancake with spring onion, topped with mayo and sauce.

Calories

418

Protein

14 g

Carbs

52 g

Fat

17 g

Per serving. Makes 2 servings.

Ingredients

• 100 g Plain flour
• 2 Eggs
• 120 ml Vegetable stock
• 300 g White cabbage
• 3 Spring onion
• 1 tbsp Vegetable oil
• 1 tbsp Mayonnaise
• 1 tbsp Tomato ketchup
• 1 tsp Worcestershire sauce

Contains: Celery, Cereals containing gluten, Eggs, Fish. Always check the labels of what you buy.

Method

1. Finely shred the cabbage and slice the spring onions.
2. Whisk the flour, eggs and stock to a smooth batter, then fold in the cabbage and most of the spring onion.
3. Heat half the oil in a frying pan over a medium heat. Add half the mixture and press into a thick round about 2 cm deep.
4. Cook for 6 minutes until golden underneath, flip with the help of a plate and cook for 6 minutes more. Repeat with the rest.
5. Mix the ketchup with the Worcestershire sauce. Drizzle the pancakes with this sauce and the mayonnaise and scatter with the remaining spring onion.

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