Ready in around 25 mins
- Energy: 3465kj (829Kcal)
- Protein: 27g
- Carbohydrate: 68g
- Fat: 44g
- Contains: Gluten, Egg, Soy, Sesame
1. TO MAKE THE OKONOMIYAKI BATTER:
Break the eggs into a large bowl and lightly whisk with a fork. Add the grated pumpkin, half of the coleslaw and the okonomiyaki seasoning to the bowl and lightly mix. Slice the spring onions finely on the diagonal and add to the bowl, season with salt and pepper and fold through to combine.
2. TO PREPARE THE CHARRED EDAMAME SLAW:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create a char. Place in a salad bowl and allow to cool for a few mins. Just before serving, add the remaining slaw to the bowl and half the ginger mayo, season with salt and pepper and toss to combine.
3. TO COOK THE OKONOMIYAKI:
Place a non-stick frying pan over a medium heat with a generous drizzle of oil- to speed up the process use 2 frying pans. To make the okonomiyaki's place a quarter of the mixture into the pan, flattening the mix evenly onto the base of the pan with a spatula. Cover with a lid or tin foil and cook for 2-3 mins until the top has set. Gently flip and cook for a further 1-2 mins without the lid, until golden and cooked through. Remove from the pan, cover to keep warm while cooking the remaining okonomiyaki's.
Place okonomiyaki pancakes onto plates. Drizzle with katsu sauce and serve with a spoonful of charred edamame slaw on the side. Sprinkle with toasted sesame and shallots and serve with the remaining ginger mayo on the side.
- 2 packs of eggs
- 1 sachet of okonomiyaki seasoning
- 1 pot of ginger mayo
- 1 pot of katsu sauce
- 1 sachet of toasted sesame and shallots
- 1 pack of grated pumpkin
- 1 bag of coleslaw
- 1 pot of edamame
- 2 spring onions