So, I joined the hype of Okonomiyaki, or Japanese pancakes, and let me tell you; they are definitely worth it. Okonomiyaki are light, filling in texture and surprisingly packed in flavour! Perfect for a lunch or a snack. A best of all is that it is a super convenient way to get rid of the left over cabbage when making coleslaw simultaneously giving a completely different flavour profile. Genius!
Enjoy!
Easy Okonomiyaki
Ingredients
- 2 eggs
- 120 gr flour
- 200 ml sater
- 1 shredded carrot
- 2 handful shredded cabbage about 1/4 of medium sized cabbage
- 1/2 cup sautéed aroma mushrooms optional
- 1/4 spring onions finely cut
- 1/2 cup panko
- 1/2 tsp salt
Toppings
- chili mayonnaise to taste
- Sriracha to taste
- Hoisin sauce to taste
- Fried onions to taste
Instructions
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Shred the carrot and the cabbage in a medium sized bowl.
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Add the flour and salt and mix well.
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Whisk the eggs with the water lightly in a separate bowl and add to the dry ingredient and mix well.
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Warm up a medium frying pan then spread the mixture on the pan making sure that it is evenly distributed and flat
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Cook on low heat for about 5-8 minutes or until it is possible to flip
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Flip over to the other side with a spatula or using a plate and cook until golden.
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Take out of the pan and top with chili-mayo, hoisin sauce, crispy fried onions and spring onions