Okonomiyake

Ingredients

• 3 button mushrooms, chopped
• 4 spring onions, chopped
• 1/4 savoy cabbage, finely shredded
• 3 eggs
• 2/3 cups plain flour
• 1/2 sheet Obento yaki nori, crumbled
• 1 tbsp Obento mirin
• 1/4 tsp salt
• 3 tbsp sunflower oil
• 2 tbsp free-range egg mayo
• 1/2+ tsp wasabi, to taste
• 2 tsp water
• 1 tbsp sesame seeds
• Obento tonkatsu sauce to serve (or Japanese bulldog sauce)
• Japanese red pepper mix - shichimi togara shi (optional)

Method

1. Set fry pan warming at low heat. This will help okonomiyake come out nice and crispy. Mix cabbage, mushrooms, eggs, spring onion, mirin, salt, flour.
2. Warm 2 of the tbsp of sunflower oil in the frypan. Add mixture to the pan and spread evenly, pressing down with spatula from time to time for about 5 minutes until crispy and golden underneath. Then turn off heat for now.
3. To flip over, slide onto a plate. Then cover with another plate and turn over. Add another tbsp of oil to the pan, return to heat, then slide back into the frypan. While cooking, mix mayo with wasabi and water until smooth.
4. Cook on the other side, pressing down with spatula occasionally for about five minutes until crispy and golden on the other side.
5. When thoroughly cooked, slide it onto a board. Decorate with toppings - tonkstsu/bulldog sauce, wasabi mayo, crumbled yaki nori, sesame seeds and red pepper flakes. Share and enjoy!Adapted slightly from World Vegetarian Classics by Celia Brooks Brown. A great go-to fast weeknight food that generously serves our family of three. It's also fun to let everyone just put their own toppings on however they like. Have been making this for 15 years now!

Product used in recipe

• Obento - Yaki Nori For Sushi