Okonomiyaki

Ingredients

• all-purpose flour100g
• dashi stock75ml
• shredded cabbage100g
• large egg1 piece
• chopped green onions30g
• grated yam50g
• vegetable oil1 tbsp
• okonomiyaki sauce2 tbsp
• Japanese mayonnaise1 tbsp
• aonori (seaweed flakes)1 tsp
• katsuobushi (bonito flakes)1 tbsp

Instructions

1. 1

   Step 1

   In a large bowl, mix 100g all-purpose flour with 75ml dashi stock until smooth to form the batter.

2. 2

   Step 2

   Add 100g shredded cabbage, 1 beaten egg, 30g chopped green onions, and 50g grated yam (optional) to the batter and mix well.

3. 3

   Step 3

   Heat a non-stick skillet over medium heat and lightly oil it.

4. 4

   Step 4

   Pour the batter mixture onto the skillet, shaping it into a 15cm diameter pancake, and cook for 4-5 minutes until the bottom is golden brown.

5. 5

   Step 5

   Flip the pancake carefully and cook the other side for another 4-5 minutes until cooked through.

6. 6

   Step 6

   Top the cooked okonomiyaki with 2 tbsp okonomiyaki sauce, 1 tbsp Japanese mayonnaise, a sprinkle of aonori (seaweed flakes), and 1 tbsp katsuobushi (bonito flakes).

7. 7

   Step 7

   Serve hot and enjoy immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Okonomiyaki can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.