Some salads are all about a cracking dressing and this Japanese Salad is one such salad! Japanese cuisine is known for its freshness and clean tastes – this is a delightful combination of crunchy vegetables that are dressed in iconic Japanese flavours. My family just loves this salad dressing so I use that to my…
I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki and it very quickly became a firm family favourite.
I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.
Healthy Okonomiyaki (Savoury Pancake)
- 125 ml chicken or vegetable broth - or stock (½ cup)
- 3 free-range or organic egg/s
- 1 tbsp Worcestershire sauce
- 75 g wholemeal spelt flour (⅔ cup)
- ¼ tsp sea salt - or to taste
- ½ small white cabbage - finely shredded (about 2 cups)
- 4 spring onion/s - white part thinly sliced
- 15 ml olive oil - extra virgin (1 tbsp)
- 1 tbsp rice malt syrup
- 1 tsp tamari
- 2 rasher/s bacon - thinly sliced
- 1 sheet/s toasted nori (sushi paper) - shredded
- 4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
- 4 tbsp whole egg mayonnaise - cashew cream
- ½ bunch/s fresh coriander leaves - torn
- Make the sauce by mixing the rice malt and tamari together.
- If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
- In a mixing bowl, whisk together the broth, eggs and worcestershire.
- Then whisk in the flour and sea salt to form a batter.
- Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
- Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
- Cook for a few minutes until the edges have browned, flip and cook the other side.
- Repeat with the other half of the batter.
- Serve topped with some, or all of the extras and a drizzle of the sauce.