Carrot and Cabbage Okonomiyaki

This is a fantastic recipe to use up all the odds and ends of vegetables in your crisper. Cabbage is traditional but here carrot is added to add a pop of colour and some sweetness. Some of the green cabbage can be substituted with red cabbage. The size of okonomiyaki is up to you, here I have made them about 15cm in diameter. Flipping the pancake is probably the hardest thing, I just wait until the underside is quite firm before attempting to flip. Recipe is taken from ABC Every Day and is by Hetty McKinnon.

Sauce Ingredients

• 2 tsp sugar
• 2 tbsp kecap manis or sweet soy sauce
• 2 tbsp tomato sauce
• 1 tsp rice vinegar

Okonomiyaki Batter Ingredients

• 150gm plain flour
• 1 tsp salt
• 1/2 tsp sugar
• 1 tsp baking powder
• 2-3 medium carrots (about 300gm), coarsely grated
• 500gm green cabbage, finely sliced
• 7 spring onions, finely sliced, reserve one for serving
• 5 eggs, lightly beaten
• 250ml vegetable stock
• Olive oil
• Kewpie or whole egg mayonnaise for serving
• Toasted sesame seeds for serving

Directions

Combine all the ingredients for the sauce in a small bowl and whisk together. Set aside.

In a large mixing bowl, add the flour, salt, sugar and baking powder. Whisk to combine.

In a seperate large mixing bowl, add the carrot, cabbage and the spring onions.

Add the eggs and fold through to coat all the vegetables.

Add the flour to the vegetables and pour the vegetable stock into the bowl too. Using your hands or a large metal spoon, toss and stir until everything is distributed.

Heat a large frypan on medium. When hot drizzle with olive oil and add a big spoonful of batter to the pan, forming it into a neat circle that is about 2cm thick.

Cook for 4 to 5 minutes until you see the edges browning. If the pancake is browning too quickly reduce the heat. Using the widest spatular you have , carefully flip the pancake over and cook another 4 to 5 minutes until golden.

Remove from the pan and set aside. Continue cooking the rest of the batter.

To serve drizzle with the kewpie, the okonomiyaki sauce and scatter with the sesame seeds and the spring onions.

Any leftover okonomiyaki can be frozen. Wrap individually and store in the freezer for up to 2 months. To reheat, place the pancake straight into a hot pan and cook until heated through. I hope you give this super delicious recipe a go and if you do don’t forget to leave me a comment. Enjoy. Sheryl xx