Name: Okonomiyaki – Japanese Savoury Pancake : By Lillie Giang
Yield: 4 servings
Ingredients: 4 cups Cabbage, finely shredded; 1 large Carrot, finely julienned; 1 small sweet potato, finely julienned; 2 large Potatoes, grated; 1 large onion, thinly sliced; 1/2 cup Self Raising Flour *; 3 Eggs; 1/3 cup water; salt and pepper to taste; Vegetable Oil, for cooking; Obento Tonkatsu Sauce; Kewpie Mayonnaise; Bonito flake (Katsuobushi)*; Obento Yaki Nori Sheet, cut into strips

CategoryMain dishesDifficultyBeginner

Yomo

Yields4 Servings

4 cups Cabbage, finely shredded

1 large Carrot, finely julienned

1 small sweet potato, finely julienned

2 large Potatoes, grated

1 large onion, thinly sliced

1/2 cup Self Raising Flour *

3 Eggs

1/3 cup water

salt and pepper to taste

Vegetable Oil, for cooking

Topping

Obento Tonkatsu Sauce

Kewpie Mayonnaise

Bonito flake (Katsuobushi)*

Obento Yaki Nori Sheet, cut into strips

Combine cabbage, carrots, potatoes, onion, spring onion, flour, eggs, water, salt and pepper.

Mix well to combine.

Heat a couple of tablespoons of oil in a non-stick pan over medium heat. Add ½ cup of vegetable mixture to frying pan.
Cook pancake until bottom is golden brown then flip over.
Add more oil as necessary.

Cook the other side until it is thoroughly cooked and golden brown.

Remove pancake and place on a plate.

Drizzle with Tonkatsu sauce, mayonnaise, bonito flakes and Yaki Nori strips.

Serve hot.
Lilli's website

*for a gluten free recipe, substitute SRF with rice flour

Ingredients