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Photo of Okonomiyaki (Japanese pancake) by WW

Okonomiyaki (Japanese pancake)

5 - 7
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

White self-raising flour

½ cup(s), (75g)

Egg(s)

2 medium

Fresh ginger

2 tsp, finely grated

Lean chicken breast mince

150 g

Savoy cabbage

2 cup(s), (170g), shredded

Carrot(s)

1 medium, cut into thin matchsticks

Shiitake mushrooms

125 g, finely chopped

Celery

1 stick(s), finely chopped

Red onion

½ medium, finely chopped

Olive oil

1 tbs

Light whole egg mayonnaise

2 tbs

Soy sauce

2 tsp

Instructions

  1. Whisk flour, eggs, ginger and ½ cup (125ml) cold water in a large bowl until smooth. Season with salt and freshly ground black pepper. Add mince and whisk to break up any lumps. Stir in cabbage, carrot, mushroom, celery and onion.
  2. Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon ½ cup (125ml) pancake mixture into pan. Cook for 3–4 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and pancake mixture to make 8 pancakes (you can cook several pancakes at once to save time).
  3. Combine mayonnaise and soy sauce in a small bowl. Serve pancakes with soy mayonnaise.

Notes

SERVING SUGGESTION: Mixed salad leaves. TIP: You can use lean pork mince instead of chicken.

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