Okonomiyaki

By Meal Times With Mathilde

Now, we know cabbage isn’t in our boxes this week but this recipe is just too good not to share and we’re sure you’ll be able to source a cabbage from somewhere if it takes your fancy!

Okonomi meaning “how you like” or “what you like”, and yaki “cooked”, are Japanese savory pancakes, with a crisscross of mayo and ketchup.

One of our customers posted an Instagram story of their Okonomiyaki recently and so @mealtimeswithmathilde has put together a simple take on this irresistible recipe.

Although not as traditional - gem lettuce can substitute the cabbage if you can’t get hold of any.

Recipe serves 3-4.

METHOD

5 eggs

100g flour

1 onion

1/3 head white or other cabbage

Small handful of radishes (optional)

1 large garlic clove

Thumb of fresh ginger

Vegetable or sesame oil

To serve

Mayo or Kewpie mayo (the Japanese version - worth buying if you can!)

For the Okonomiyaki sauce

2 tbsp ketchup

1/2 tbsp fish sauce or Worcester sauce

1/2 tbsp soy sauce

METHOD

1. Whisk eggs & flour together until fully combined as a smooth batter

2. Finely chop/shred the onion, cabbage, radishes (if using), garlic & ginger, add to batter and combine

3. Heat a drizzle of oil in a non-stick saucepan on a medium heat. Once hot, you can either pour in whole mixture to make one large pancake to divide or make 3-4 individual pancakes (may need to cook in two batches/pans). Cook for 5 minutes on each side until golden brown, flipping halfway (you can use a plate to turn over)

4. Meanwhile, make your Okonomiyaki sauce by combining the 3 ingredients

5. Once Okonomiyaki cooked, take off the heat and drizzle lines of Okonomiyaki sauce & mayo across the top - don't skip this step, these sauces are essential to the flavour!

Serving Suggestions

Delicious served with pickled vegetables such as white cabbage, cucumber & beetroot!

To make a quick pickle, slice vegetables and soak in white wine/rice vinegar, plus a bit of sugar & salt.

Could also be served with tender stem broccoli or pak choi sprinkled with sesame seeds

Mathilde is a Registered Nutritionist on the UK Voluntary Register of Nutritionists with the Association for Nutrition (AfN) and you can find out more about her over at her website and on instagram where she regularly posts about all things food and lots of amazing recipes.