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Photo of Okonomiyaki (Japanese pancakes) by WW

Okonomiyaki (Japanese pancakes)

11
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Easy
These Japanese savoury pancakes are filled with cabbage, ham and ginger. Topped with fresh bean sprouts and toasted sesame seeds.

Ingredients

White self-raising flour

½ cup(s), (75g)

Egg white

1 medium

Chinese cabbage (wombok)

½ cup(s), (40g) shredded

97% fat-free deli sliced ham

40 g, chopped

Fresh ginger

1½ tsp, finely grated

Green shallot(s)

1 individual, thinly sliced diagonally

Low-fat mayonnaise

2 tsp

Bean sprouts

40 g, (1/3 cup)

Sesame seeds

½ tsp, toasted

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place flour in a medium bowl. Make a well in the centre. Whisk 1/3 cup (80ml) water and egg white together in a small jug. Add to flour and stir to combine. Stir in cabbage, ham, ginger and white part of shallot.
  2. Lightly spray a medium non-stick frying pan with oil. Heat over medium heat. Using half the mixture per pancake, cook 2 pancakes for 4 minutes or until bubbles appear on the surface. Turn and cook for 3 minutes or until cooked through. Transfer to a serving plate.
  3. Drizzle pancakes with the mayonnaise. Top with the bean sprouts and remaining shallot. Sprinkle with the sesame seeds.

Notes

SERVING SUGGESTION: Salad drizzled with rice vinegar.TIP: To toast sesame seeds, dry fry them in a small saucepan over medium heat, tossing the pan often, until the seeds are lovely and golden.

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