Japanese recipe for 2 people, takes only 10 mins; recipe has egg, plain flour, milk, spring onion, pak choi, cabbage, red chilli, soy sauce, rapeseed oil, mayonnaise, lime, sushi ginger and wasabi.
Veggie okonomiyaki
Course: Japanese
Servings
2
servings
Prep time
15 mins
Ingredients
- Egg: 3 large eggs
- Plain Flour: 50g plain flour
- Milk: 50ml milk
- Spring Onion: 4 spring onions, trimmed and sliced
- Pak Choi: 1 pak choi, sliced
- Cabbage: 200g Savoy cabbage, shredded
- Red Chilli: 1 red chilli, deseeded and finely chopped, plus extra to serve
- Soy Sauce: 1/2 tbsp low-salt soy sauce
- Rapeseed Oil: 1/2 tbsp rapeseed oil
- Mayonnaise: 1 heaped tbsp low-fat mayonnaise
- Lime: 1/2 lime, juiced
- Sushi Ginger: sushi ginger, to serve (optional)
- Wasabi: wasabi, to serve (optional)
Directions
- Whisktogether the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a smallfrying panand pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.
- Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.
