Japanese vegetable pancakes (Okonomiyaki)

At a glance

Preparation time: 30 minutes

Difficulty: Difficult

Serves: 4

Ingredients

• ¼ green cabbage
• 1 carrot
• 5 button mushrooms
• 2 spring onions
• 300g hard tofu*
• 2 teaspoon minced garlic or 2 garlic cloves
• ½ cup canned corn kernels (no added salt if available) or frozen corn kernels
• 1 tablespoon oil
• 6 eggs
• ½ cup water
• 1 cup plain flour (wholemeal if available)
• 1 tablespoon sriracha (optional)*
• 1 tablespoon mayonnaise (optional)

Steps

1. Shred the cabbage by cutting it into thin slices. Place in a bowl.
2. Grate the carrot using a grater and add to the bowl with the cabbage.
3. Slice the mushrooms into thin slices and set aside on the chopping board.
4. Cut the roots off the spring onions and cut into small pieces. Add to the bowl with the chopped vegetables.
5. If the corn is canned, then drain the corn and set aside.
6. Drain the tofu to remove extra moisture. To prepare the tofu, transfer the tofu to chopping board. Use a grater to grate the tofu, or alternatively a knife to chop the tofu into small squares. Set aside on the chopping board.
7. Heat oil in a large non-stick frying pan. Add cabbage, carrot, mushroom, spring onions and garlic and cook for 5 minutes until softened.
8. Add corn and tofu and cook for a further 5 minutes, stirring frequently. Remove tofu and vegetables from pan into a bowl and set aside.
9. Combine the eggs in a bowl until the yolk and white part are combined.
10. In another medium bowl, mix the flour and water together. Add eggs and mix together using a whisk or spoon until the mixture is smooth.
11. Add tofu and vegetable mixture to the batter and mix well to combine
12. Heat a large frying pan over medium heat. Wait until the oil sizzles and then add 3/4 of a cup of the pancake mixture to the pan, making one large pancake per person. Cook for 2 to 3 minutes on one side and then using a turner or spatula, flip the pancakes and cook for a further 2 to 3 minutes and golden brown. Transfer pancakes to a plate and repeat with remaining mixture.
13. Serve pancakes with a drizzle of sriracha (optional) and mayonnaise (optional). Top with chopped spring onion (optional).

*Tips

• You could try adding leftover roast meat or chicken instead of (or as well as) tofu.
• You can use sweet chilli sauce instead of sriracha if you prefer.
• This is great served with a fresh green salad on the side.
• You can also add extra chopped spring onions on top.

Watch how to make it

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