Easy Veggie Okonomiyaki
A Japanese savoury pancake is similar to a frittata or an omelette. It translates to "how you like" so I vary this with different fillings and toppings each time I make it (depending on what's in my fridge).
Ingredients
55g plain flour
½ tsp baking powder
2 eggs
1 tsp white miso
2 tbsp mirin
1 tsp rice wine vinegar
Approx. 300g sweetheart cabbage, finely shredded
100g mushrooms (any variety you fancy, we like shiitake)
3 spring onion
½ tsp sesame oil
For the Crispy Kale
Oil spray
50g kale
For the toppings
5 tbsp Okonomi sauce (or substitute with BBQ sauce)
Kewpie mayonnaise (or substitute with regular mayonnaise)
Method
Preheat the oven to 180°C
Start by combining the flour, baking powder, eggs, miso paste, mirin and rice wine vinegar in a large bowl to make a batter. Whisk until smooth and there are no more lumps and season.
Shred the cabbage finely and add into the bowl with the batter. Slice the mushrooms and chop two of the spring onions and add to the bowl. Give the mixture a good stir so everything has an even coating of the batter.
Add the kale to a roasting tin, generously season with salt and pepper and apply oil spray. Toss the kale and put in the oven for 10 minutes until crispy but not too brown.
Heat up the sesame oil in a frying pan on a medium heat. Pour in the mixture and spread out until it fills the frying pan. Fry for 8-10 minutes on one side then flip. I find flipping it out onto a plate then sliding it back into the frying pan the easiest way to do this. Cook for a further 5 minutes (depending how thick your okonomiyaki is). Whilst the bottom side is cooking smear an even layer of BBQ sauce on top of the okonomiyaki.
When ready, transfer to a plate. Drizzle over the mayonnaise and top with the crispy kale and the other spring onion. Serve immediately.
