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Recipe Highlights:
- High in Fibre and Vitamins: Packed with wombok cabbage, carrots, and daikon, this dish delivers a good dose of dietary fibre, vitamin C, and antioxidants that help support digestion and immunity.
- Protein-Rich: Eggs provide quality protein essential for muscle repair and overall body function.
- Healthy Fats and Flavour Boost: The use of sesame seeds adds heart-healthy fats along with a nutty flavour, while kewpie mayo and hoisin provide umami without overpowering the fresh ingredients.
- Probiotic Support: The pickled carrots and daikon contribute beneficial probiotics that may aid gut health and enhance digestion.
Keywords:
Vegetable, Lunch, Dinner, Cabbage, Carrot
Dive into the vibrant world of Japanese street food with this colourful Okonomiyaki, a savoury pancake bursting with fresh wombok cabbage, crunchy carrots, and a hint of spice. The light, crispy batter is perfectly balanced by a tangy homemade pickle, while a luscious drizzle of kewpie mayo and hoisin sauce adds irresistible creaminess and umami depth. Topped with aromatic mint, fried shallots, and delicate bonito flakes that dance in the heat, this dish is a flavour-packed, textural delight that’s as fun to make as it is to eat.
Ingredients
- ½ of a Wombok cabbage (shredded)
- 3 carrots (2 grated & 1 julienned)
- Daikon (julienned) – optional
- 3 eggs
- 1 cup of corn flour
- Spring onions (chopped)
- Mint
- Black & white sesame seeds
- Caster sugar
- White vinegar
- Kewpie
- Hoisin
- Chilli – optional
- Fried shallots
- Bonito flakes
- Oil
- Salt & Pepper
Method:
- In a large mixing bowl add in your shredded cabbage, grated carrots, the whites of your spring onions and some chilli if you like a bit of kick. Now crack in 3 eggs, add your corn flour and sesame seeds to the bowl and mix to create your batter.
- Now warm a pan on medium to medium-high heat with a decent amount of oil, then spoon in your batter and pat it down so it’s in one solid piece. Cook until it is golden brown on the bottom, then flip placing a plate on top of the pan followed by turning it onto the plate and then sliding the uncooked side facedown back into the pan. Continue cooking until both sides are golden and the batter is cooked through.
- Now for the pickle – In a mixing bowl, dissolve your sugar in the vinegar. Now julienne your carrots and daikon and place them in the pickling liquid. Set aside and let the magic happen, the longer you leave them more they will pickle.
- Once the okonomiyaki is cooked, turn it out onto your serving plate, ready for the fun part. Make a zigzag drizzle pattern with your kewpie & hoisin across the entire dish, then top with freshly sliced mint & green onions, add a generous sprinkle of fried Shallots & Bonito flakes and finally serve with your pickled carrots on the side.