Veggie okonomiyaki

Veggie okonomiyaki. You can use spring onions Trimmed and sliced, Raw Chinese cabbage, Raw savoy cabbage.

Esther Clark

15 + 35 min · 2

Ingredients

• 80 g You can use spring onions Trimmed and sliced
• 150 g Raw Chinese cabbage
• 200 g Raw savoy cabbage
• 5 g Deseeded and finely chopped, plus extra to serve
• 160 g 3 large eggs
• 50 g Plain flour as you like
• 10 g you can use rapeseed oil
• 50 g Milk with 1% fat
• 5 g Low-salt soy sauce
• 20 g Mayonnaise, light
• 10 g Lime juice 100%

Preparation

1. Whisk together the eggs, flour and milk until smooth.
2. Fold in half the spring onions, the finely shredded Chinese cabbage and savoy cabbage, the chilli and soy sauce. Reserve the remaining spring onions for serving.
3. Make 2 pancakes, cooking them one at a time in a non-stick frying pan about 20–22 cm wide. Heat 5 g oil, add half the batter and spread evenly. Cover and cook over medium-low heat for 7–8 minutes, until the base is golden and the top is starting to set.
4. Turn carefully using a plate and cook the other side for 7–8 minutes, until the centre is set and the vegetables are tender. Keep warm and repeat with the remaining 5 g oil and batter. Allow about 30–35 minutes for both pancakes if cooked sequentially.
5. Mix the mayonnaise and lime juice together in a small bowl.
6. Serve one pancake per person with the lime mayonnaise and reserved raw spring onions. Sushi ginger, wasabi and extra chilli are optional extras, not included in the ingredient quantities.