Japanese Okonomiyaki with Cabbage

Prep 15 min·Cook 20 min·Total 35 min·2 servings·VEGETARIAN·610 kcal

Okonomiyaki from above with mayonnaise, spring onions and aonori, with chopsticks and a bowl of pickled ginger

Ingredients

For the batter

200 gr (7 oz.) white cabbage
1 carrot
2 spring onions
125 gr (4.4 oz.) all-purpose flour
120 ml (1/2 cup) water
60 ml (1/4 cup) soy sauce
2 eggs
1 tsp baking powder
1 tsp fresh ginger (grated)
1 tsp garlic (grated)
1 tsp toasted sesame oil
1 tsp salt

For frying

2 Tbsp coconut oil (or another vegetable oil)

To serve

2 Tbsp okonomiyaki sauce
2 Tbsp Japanese mayonnaise (optional)
1 tsp aonori
2 Tbsp pickled ginger
1 spring onion

Equipment: large nonstick pan (about 24 cm / 9.5 inch), large bowl, whisk, fine grater, spatula and large plate, knife and cutting board

Instructions

Prepare the vegetables

1.Wash the white cabbage, remove the core and cut the cabbage into very fine strips or chop it finely.
2.Slice the spring onions into fine rings. Peel the carrot and grate it finely.
3.Peel the ginger and garlic and grate them finely.

Mix the batter

1.In a large bowl, whisk the flour, water, soy sauce, eggs, baking powder, ginger, garlic, sesame oil and salt into a smooth, thick batter.
2.Add the cabbage, spring onions and carrot and mix well until the vegetables are fully coated in batter.

Fry the okonomiyaki

1.Heat 1 Tbsp oil in a large pan over medium heat.
2.Add half of the batter and press it into a round pancake about 2 cm (3/4 inch) thick.
3.Fry for 4 to 5 minutes until the underside is golden and crisp. Flip and fry the second side for another 4 to 5 minutes.
4.Fry the second pancake the same way with the remaining oil and batter.

Serve

1.Place the okonomiyaki on plates and brush them with okonomiyaki sauce. Drizzle Japanese mayonnaise over them in thin lines if you like.
2.Sprinkle with aonori and garnish with pickled ginger and spring onion rings. Serve straight away.

Notes

Tip from my kitchen: the finer you cut the cabbage, the better the pancake holds together. Taste the batter before frying, because soy sauces vary a lot in saltiness, and with a strong one a pinch of salt is often enough. Okonomiyaki means "as you like it", so feel free to add corn, mushrooms, pointed cabbage or pan-fried tofu. For kids I sometimes swap the sauce for a little ketchup.

Nutrition per serving: 610 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook