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Okonomiyaki for $7.40

  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, H, C
MineralsCopper, Fluorine, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups plain flour

  2. 2 cups water

  3. 1 1/2 tablespoons vegetable oil

  4. 250g pork mince or chicken mince

  5. 6 eggs, lightly whisked

  6. 2 1/2 cups finely shredded Chinese cabbage

  7. 3 green onions, thinly sliced

  8. red capsicum, seeded, finely sliced

  9. sweet soy sauce (kecap manis), to serve

Instructions Jump to Ingredients ↑

  1. Sift flour in a large bowl. Make a well in centre. Gradually add water, whisking constantly with a fork, until smooth. Cover and chill 30 minutes.

  2. Meanwhile, heat 2 teaspoons oil in a large frying pan on high. Add mince and cook 4-5 minutes, until browned, breaking up lumps with a spoon as it cooks. Transfer to a bowl.

  3. Whisk eggs into batter mixture until smooth. Stir cabbage and half onions through.

  4. Heat 1 teaspoon of remaining oil in a 22cm non-stick frying pan on medium. Spoon a quarter of cooked mince over base of pan. Pour a quarter of batter over this, spreading cabbage evenly over. Cook 3-4 minutes, until golden underneath. Turn and cook further 2 minutes, or until golden. Transfer to a plate and keep warm. Repeat with the remaining oil, mince and batter.

  5. Top each pancake with capsicum and remaining green onion. Drizzle with sweet soy.

  6. TOP TIP Serve with a squeeze of Japanese mayonnaise if liked.

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