serves 2
Ingredients
Okonomiyaki savoury pancakes
- 1 cup quinoa flour
- 3 eggs
- 1/4 white cabbage (or any kind)
- 1 white potato
- 1 carrot
- 4 spring onions
- 2 tbsp fish sauce
- 1 tbsp ginger, grated
- 1 tbsp cold pressed coconut oil
Sauce
- 1 tbsp Bragg All Purpose Seasoning/Tamari (no wheat)
- 2 tbsp homemade ketchup link here
- 1 tbsp oyster sauce
- dash of chilli sauce
Sesame mayonnaise link here or Mayonnaise (Global Organics), to garnish
Combine all sauce ingredients together in a glass jar and shake it.
Peel and grate potatoes and carrot into a large bowl. Add two eggs, flour, fish sauce and mix to create a loose batter. Then add the shredded cabbage, spring onion, and grated ginger. Mix to combine, then add the third egg to make sure the mixture binds completely. Heat up a frying pan with oil on low to medium heat. Pour the okonomiyaki batter into a round pancake shape in the centre of the pan. Use a spatula or wooden spoon to gently flatten it out. Cook the pancake slowly for about 10-15 minutes until the bottom is light brown, then flip. Use a brush or the back of a spoon to evenly cover the cooked side with the sauce. After about 5 minutes the second side will be cooked. Transfer to a plate and top it with mayonnaise or extra spring onion.
Tase a bit of Japan! Enjoy!