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Japanese Okonomiyaki


Okonomiyaki is a Japanese pancake/omelette with vegetables. This is another recipe that is easy to adjust according to what vegetables you like or have at home. The word Okonomiyaki actually translates to something like “what you want grilled”, a great name for a dish. I often find myself with half a head of cabbage in the fridge and this is a perfect way of using it up. The Okonomi sauce an important component of the Okonomiyaki and if you can’t find it to you can make it yourself. Just mix 3 tablespoons ketchup, 1 teaspoon soy sauce and one tablespoon vegetarian Worcestershire sauce. I have also seen HP sauce being suggested as a valid substitute.

Japanese okonomiyaki
Serves 2

sesame oil
2 eggs
1 sachet of dashi stock or regular vegetable stock works too
½ teaspoon soy sauce
1 teaspoon mirin
1 medium potato, grated
2 spring onions, finely sliced
1 carrot, grated
1 small courgette, grated
3 tablespoons plain flour
220 g finely sliced cabbaged

Mayonnaise (Preferably Kewpie)
Okonomi sauce
Seaweed sprinkle
Pickled ginger

Mix the eggs with the soy sauce, dashi stock and mirin. Squeeze out some of the liquid from the grated vegetables and add to the egg mixture. Heat a frying pan with sesame oil to medium heat. You can make one large pancake or portion-sized versions that will make the flipping easier. A big one can be quite difficult to flip. Fry for roughly 5 minutes then flip and cook for another 5 minutes. Serve with mayo, Okonomi sauce, pickled ginger and seaweed sprinkle.




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