Spring onion and cabbage okonomiyaki

Spring onion and cabbage okonomiyaki

From
Izakaya
Makes
1
Photographer
Chris Chen

Ingredients

Quantity Ingredient
75g plain flour
1 tablespoon dashi granules
1 egg, lightly beaten
120g thinly sliced spring onions
90g finely chopped chinese cabbage
60ml oil, oil
tonkatsu sauce, to serve
2 tablespoons bonito flakes, to serve
1 tablespoon nori flakes, to serve
japanese mayonnaise, to serve

Method

  1. Combine the flour and dashi granules in a bowl. Add the egg and 250 ml water and whisk until the mixture is lump free. Stir through the spring onions and cabbage.
  2. Heat the oil in a non-stick frying pan over medium heat until the surface of the oil is shimmering. Pour in the spring onion mixture and use a spatula or large spoon to roughly shape it into a circle about 15 cm in diameter. Cook for 5 minutes, then turn over and cook for another 5 minutes, or until golden on both sides.
  3. To serve, squeeze the mayonnaise from the container to make several lines across the top of the okonomiyaki. Repeat with the tonkatsu sauce, then sprinkle with the bonito and nori flakes.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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