Ready in around 25 mins
- Energy: 2879kj (688Kcal)
- Protein: 18g
- Carbohydrate: 47g
- Fat: 37g
- Contains: Egg, Soy, Sesame
BOIL THE KETTLE.
1. TO PREPARE THE EDAMAME SLAW:
Place the edamame in bowl and cover with boiling water from the kettle. Leave for 2-3 mins then drain well into a sieve. Place halve the sliced green cabbage in a salad bowl and add the edamame. Just before serving add halve the ginger mayo, season with salt and pepper and toss to combine.
2. TO MAKE THE OKONOMIYAKI BATTER:
Break the eggs into a bowl and lightly whisk with a fork. Add the remaining green cabbage and the grated pumpkin to the bowl and mix to combine. Add the okonomiyaki seasoning and mix. Slice the spring onions finely on the diagonal and add to the bowl mix well to combine and season with salt and pepper.
3. TO COOK THE OKONOMIYAKI:
Place two non-stick frying pans over a medium heat with 1-2 tbsps of olive oil. Make 4 okonomiyaki’s by adding half the mixture into the two pans. Cook for 3-4 mins each side adjusting the heat if necessary, until golden and cooked through. Push any liquid back onto the pancake as it runs out. Remove from the pan and repeat with the remaining batter.
Place okonomiyaki pancakes onto plates. Drizzle with tonkatsu sauce and top with edamame slaw. Sprinkle with toasted sesames seeds and serve with the remaining ginger mayo on the side.
- 1 pack of eggs
- 1 sachet of okonomiyaki seasoning
- 1 pot of ginger mayo
- 1 pot of katsu sauce
- 1 sachet of toasted sesame
- 1 pack of grated pumpkin
- 1 bag of sliced green cabbage
- 1 pot of edamame
- 2 spring onions