Ingredients
- 500g cabbage, shredded
- 1 carrot, grated
- 125g corn kernels (or corn off 2 cobs)
- 3 eggs
- 125g plain flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp dashi powder
- 2 spring onions (use whites, keep green for garnish)
- 1/4 cup tomato sauce
- 1 1/2 tbsp sugar
- 3 1/2 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- Kewpie Japanese mayonnaise
- Sushi ginger, for garnish
Method
- For the Okonomiyaki, mix all ingredients together (cabbage, carrot, corn kernels, eggs, plain flour, dashi powder, whites of spring onion, 1 tsp sugar, salt and baking powder.
- Spoon a large ladle of the Okonomiyaki mixture into a sauté pan with lid on low heat. Add 1 tbsp water to pan and cover with lid. Cook for 5 mins.
- To make the Okonomiyaki sauce, mix tomato sauce, 1 1/2 tbsp sugar, 3 1/2 Worcestershire sauce and 2 tbsp oyster sauce.
- Flip okonomiyaki, add 1 tbsp water, cover with lid again and cook for 5 mins.
- To make the Okonomiyakewpie, place the cooked okonomiyaki onto a big serving plate. Generously decorate the okonomiyaki with Kewpie mayonnaise. Consider drawing hearts around the plate too!
- Using a teaspoon, drizzle the okonomiyaki sauce prepared in Step 3 onto the Okonomiyakewpie!
- Garnish with some sushi ginger and the greens from the spring onion! Voilà! Itadakimasu!!
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 50% REDUCED FAT 300G
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
