Regular okonomiyaki

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 eggs

80 g plain flour (~ 1/2 cup)

1 tbsp soy sauce

1/2 tsp pureed ginger

Black pepper

120 g finely shredded green cabbage (~ 2 cups)

1 small carrot, (grated)

2 spring onions, (thinly sliced)

1 tbsp oil

Mayonnaise or salad cream

Sriracha

Chopped spring onions

Sesame seeds

Directions

Beat the eggs in a mixing bowl, and add the plain flour. Whisk together to form the pancake batter. Add the soy sauce, pureed ginger, and plenty of black pepper, then add the finely shredded cabbage, carrot and spring onions. Mix well to combine.

Heat a small amount of oil in a frying pan, and spoon in 1/4 of the pancake mixture. Cook over a medium-low heat for a few minutes, until the underside is golden brown, then carefully flip the pancake with a spatula, and cook for another couple of minutes, until fully cooked.

Repeat with the remaining pancake mixture, to create four pancakes in total.

Serve the vegetarian okonomiyaki with with salad cream (or mayonnaise), sriracha, sliced spring onions and sesame seeds.

Nutrition

• Serving Size: 1 pancake
• Calories: 230 kcal
• Total Fat: 11.6 g
• Saturated Fat: 2.4 g
• Cholesterol: 166 mg
• Sodium: 382 mg
• Total Carbohydrate: 22.9 g
• Dietary Fiber: 2.2 g
• Total Sugars: 2.8 g
• Protein: 9 g