Healthy Okonomiyaki (Savoury Pancake)
Servings: 2
This Healthy Okonomiyaki is a savoury Japanese-inspired pancake made with wholesome ingredients like cabbage, wholemeal spelt flour, and broth. It’s a simple and nutritious dish that’s packed with flavour, and you can easily customise it with your favourite toppings and variations.
Ingredients
- 125 ml stock or broth - vegetable or chicken (½ cup)
- 3 egg/s
- 1 tbsp Worcestershire sauce
- 75 g wholemeal spelt or gluten-free 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 extra virgin olive oil - extra virgin (1 tbsp)
Sauce
- 1 tbsp rice malt syrup
- 1 tsp tamari
To serve
- 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
Instructions
- 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.