Name: Okonomiyaki Blend
Rating: 5.00 (5 reviews)

Okonomiyaki Blend

£1.79

A savoury Japanese pancake which roughly translates ‘what you like, grilled’!
Ingredients: white SESAME, black SESAME, nori seaweed, chives, ginger, tamarind, onion, garlic, amchur, Sichuan pepper, chilli, lemongrass, lime leaf powder, MUSTARD, galangal, coriander, black pepper, sweet paprika
Contains 1 portion (2 tbsp) - serves 4
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Okonomiyaki is a Japanese pancake which roughly translates ‘what you like, grilled’. All sorts of ingredients can be used for the filling, but it's most often made with cabbage which makes it a very economical, unusual but also surprisingly delicious alternative for Pancake Day this year!

Okonomiyaki Recipe

You Need:

¼ cabbage (about 200g prepared weight) - finely shredded
1 bunch of spring onions - thinly sliced
5 eggs (any size)
1 tbsp soy sauce (any type)
40g plain flour
Mayonnaise and brown sauce to serve
Salad and chips or rice to serve

Method:

Fry the cabbage and spring onion in 2 tbsp oil with ½ tsp salt, stirring regularly, for 5 minutes or until just starting to soften
Whisk together the eggs, soy sauce and OKONOMIYAKI BLEND, then slowly add the flour, whisking continuously to avoid clumps
Pour all of the batter into the pan and shake slightly to distribute evenly, then cook for 3 minutes or until firm and golden brown on the bottom
Flip out onto a large plate or board, cooked side up, then reheat the pan over a high heat with 1 tbsp oil. Slide the okonomiyaki back into the pan, cooked side up, and cook for another 3 minutes or until firm and golden brown on the other side. Slide the okonomiyaki out onto a large plate or board
Drizzle the mayonnaise and brown sauce on top in a criss-cross pattern, then cut into wedges and serve with salad and chips or rice on the side

Heat rating: 1/5

OKONOMIYAKI BLEND (1 portion = 2 tbsp): white SESAME, black SESAME, nori seaweed, chives, ginger, tamarind, onion, garlic, amchur, Sichuan pepper, chilli, lemongrass, lime leaf powder, MUSTARD, galangal, coriander, black pepper, sweet paprika

Allergens are listed in CAPITALS. May contain CELERY.

My cooking style - use every part of everything, so nothing ever goes to waste. This recipe is perfect for that! Over Christmas, I had so many odds and ends I was worried about going to waste (mainly cauliflower stems, loose bits of broccoli, brussels sprouts, radishes), so I fried them up with ginger, soy, garlic - and froze the lot. I defrosted the mix this week and used some of it to make this okonomiyaki last night: it was perfect! I'd already made one okonomiyaki with this spice mix a few weeks back, following the Spicery recipe to the tee (except I used gram flour, which didn't hold the mix together so well), and we enjoyed it - but this was even better (used plain flour this time). Thanks for the inspiration - I'd wanted to make 'authentic' okonomiyaki ever since it was featured in the Street Food challenge in Masterchef a few years back, and this is probably the closest I'll get - works for us :)

Very tired one Saturday night and lacking energy to do anything complicated, we pulled this one out of the "must-try-but-never-get-round-to" tin as we happened to have all the ingredients in... it was sooooooo good? I have now come online to order some more! Flipping was interesting, but a bit of a laugh - my husband was impressed!

Great Sunday night dinner to throw together. Full of flavour and really filling!

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