Serves 4-5
Prep and cook time 40 mins
Ingredients
1/2 white cabbage, best when chopped and diced into small pieces
3 spring onions, chopped
1 medium zucchini, chopped and diced into small pieces
30g pickled ginger, chopped roughly
3 eggs, beaten
2 teaspoon salt
300 ml cold water
1 cup plain flour
1 cup corn flour
Vegetable oil, for cooking
Toppings to serve
Japanese mayo
Okonomiyaki sauce
Dried bonito flakes
Aomori seaweed
Method:
Batter
1. Add both flours in water, stir until no lumps then add beaten eggs to mixture.
2. Put cabbages in a bowl, add 2 teaspoon salt. Massage it into the cabbage, then leave it to sweat. Then squeeze all the water out of the cabbage.
3. Add cabbage, zucchini to batter with spring onion and pickled ginger and mix all in well
Cook
1. Use a non-stick pan, on medium heat with oil
2. Spoon in a ladle of the mixture batter, cook one pancake at a time
3. Cook until golden brown then flip over and then cook the other side
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