Okonomiyaki

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Ingredients

2 baby white cabbages, shredded
2 x 75 g packs salad onions, sliced
30 g fresh coriander, roughly chopped
200 g baby spinach, rinsed
4 cloves garlic, minced
1 thumb-sized piece ginger, grated
3 large free-range eggs
1 cup water
136 g cake flour
1 t baking powder
1 T Woolworths all-purpose seasoning
4 T vegetable oil, for frying
sriracha, for serving
sushi mayonnaise, for serving
bonito flakes, for serving

Cooking Instructions

1. Place the cabbage, half the salad onions, coriander, spinach, garlic and ginger in a bowl and toss.

2. In a separate bowl, whisk together the eggs, water, flour, baking powder and seasoning. Fold in the vegetable mixture.

3. Heat a pan and add some of the oil. Spoon a bit of batter into the centre of the pan (enough to make flapjacks) and cook until the mixture bubbles, about 2–3 minutes, then turn over and cook the other side until golden brown. Repeat the process until the batter is finished. Serve warm with sriracha and mayonnaise and a scattering of salad onions and bonito flakes.

Cook's note: I’ve been experimenting with this Japanese street-food staple and this time was lucky to get my hands on some bonito flakes, a gift from my cousin Viwe, who lives in Awara, Fukui Prefecture, in Japan. They add a fishy hit of umami to this simple dish made with greens from my garden: cabbage, spring onion, leeks, chard and fresh coriander.

Find more Asian recipes here.

Photographs: Willow Tucker