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Japanese okonomiyaki

Name: Japanese okonomiyaki
Cook time: 25 min
Yield: 4

with charred edamame slaw and katsu sauce

Ready in around 25 mins

RECIPE FACT:

Okonomiyaki is a Japanese savoury pancake, the name comes from okonomi, meaning “what you like” and yaki meaning “grilled” or “cooked”.

Nutritional Info:

Energy: 3465kj (829Kcal)
Protein: 27g
Carbohydrate: 68g
Fat: 44g
Contains: Gluten, Egg, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

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.
TO SERVE:

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.