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Veggie Okonomiyaki

A traditional Japanese street food, these pan-fried savoury pancakes are just as delicious when made at home. We’ve substituted the traditional ‘otafuku’ sauce used in this dish with an umami-rich blend of oyster sauce and tomato ketchup.

30 Minutes

Recipe

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01

Make Batter

Preheat oven to 150C fan-forced. Place stock in a measuring jug and add 60ml (1/4 cup) boiling water. Stir to dissolve stock, then add 125ml (1/2 cup) cold water. Place flour in a bowl make a well in the centre. Add the vegetable stock and egg to the well and use a whisk to combine the wet and dry ingredients. Set aside.

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02

Prepare Cabbage

Remove core from cabbage and thinly shred half the cabbage. Place in a bowl with rice wine vinegar and half the sesame seeds. Set aside. Roughly chop remaining cabbage and thinly slice spring onions, keeping the white and green parts separate. Set aside.

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03

Cook Mushrooms

Slice mushrooms. Heat 10ml (1⁄2 tablespoon) oil in a frypan over medium heat. Add mushroom and cook, tossing the pan, for 4 minutes or until light golden. Set aside. Wipe out the pan.

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04

Combine Batter

Add roughly chopped cabbage to batter with mushroom and white spring onion. Season with salt and pepper and stir to combine.

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05

Cook Okonomiyaki

Lightly oil frypan and place over medium heat. Add 1⁄2 the batter into pan and spread out to a 15cm diameter circle. Do not press the mixture down. Cook, shaping the edges with a spatula to form a circle, for 7 minutes or until base is browned. Flip over and poke a few holes in the top with a skewer to allow steam to escape. Cook for a further 5 minutes or until golden and cooked through. Keep warm in the oven while you cook remaining okonomiyaki.

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06

Plate up

Place oyster sauce and tomato ketchup in a bowl and mix to combine. Divide okonomiyaki between plates and top with sauce. Drizzle over mayonnaise and top with cabbage slaw, remaining sesame seeds and green spring onion to serve.

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Veggie Okonomiyaki

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami