Okonomiyaki (Japanese pancake)
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
White self-raising flour
½ cup(s), (75g)
Egg(s)
2 medium
Fresh ginger
2 tsp, finely grated
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.
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