- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 312
- Carbohydrate Content: 29g
- Fat Content: 15g
- Fiber Content: 5g
- Protein Content: 15g
- Saturated Fat Content: 3g
- Sodium Content: 0.7g
- Sugar Content: 6g
Veggie okonomiyaki Recipe
Veggie okonomiyaki is a Japanese recipe for 2 people, takes only 10 mins; recipe has egg, plain flour and milk.
Ingredients
- Red Chilli - 1 red chilli, deseeded and finely chopped, plus extra to serve
- Spring Onion - 4 spring onions, trimmed and sliced
- Egg - 3 large eggs
- Milk - 50ml milk
- Mayonnaise - 1 heaped tbsp low-fat mayonnaise
- Lime - 1/2 lime, juiced
- Soy Sauce - 1/2 tbsp low-salt soy sauce
- Rapeseed Oil - 1/2 tbsp rapeseed oil
- Plain Flour - 50g plain flour
- Pak Choi - 1 pak choi, sliced
- Cabbage - 200g Savoy cabbage, shredded
- Wasabi - wasabi, to serve (optional)
- Sushi Ginger - sushi ginger, to serve (optional)
Instructions
- 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.
