Okonomiyaki (Japanese Pancakes) With Broccoli, Edamame, Smokey Mayo & Sticky Soy Dressing

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle and take out a small saucepan and a frying pan. Fill the saucepan with boiling water from your kettle and place over a medium heat to bring back to the boil.

STEP 2

Add the pancake batter to a large bowl along with 200ml of water and whisk to combine. Finely slice the spring onions and separate the whites from the green tips. Add the whites to the bowl and save the green tips for topping. Add the shredded cabbage to the batter, season well with salt and pepper, then use your hands to mix everything together well. 

STEP 3

Add 1 tbsp of oil to your frying pan on medium-low heat. Ladle half of the pancake mix into the frying pan and use a spatula to push the edges into a round shape and flatten the top a little. Cook for 4-5 mins on the first side, until crispy and browned. Place a plate or a small chopping board over the frying pan and flip the pancake onto it. Then add another drizzle of oil into the pan and carefully slide it back into the pan. Cook for another 2-3 minutes until golden. Repeat with the second pancake.

STEP 4

Add the broccoli to your pot of boiling water and cook for 3 minutes, adding the edamame for the last 1 minute of cooking, and then drain. 

STEP 5

To serve, plate the pancake with the greens and drizzle the smokey mayo over the pancake and the sticky soy sauce over the pancake and the greens. Finish with the pickled ginger and reserved spring onion greens. Enjoy!