Ingredients
- 1 cup Obento panko crumbs
- 3 x packed cups of finely shredded cabbage (approx 1/2 cabbage)
- 1 1/4 cups chopped spring onions
- 3 eggs - beaten
- 3/4 teaspoon sea salt
- Extra virgin olive oil - for brushing
- Kewpie mayonnaise
- Obento sliced pickled ginger
- Worcestershire sauce
- Sesame seeds
- Nori sheet - sliced or cut into strips
- 1/2 cup microgreens
Method
- 1. Combine the cabbage, panko crumbs, spring onions and salt in a large bowl. Gently mix in the eggs.
- 2. Heat a non-stick frying pan over a medium heat. Brush the frying pan with olive oil.
- 3. Use a 1/4 measuring cup to scoop the mixture into the frying pan. Flatten the mixture to approximately 1/2 inch or 1.3 cm. Cook each side for 3 minutes or until browned, turning the frying pan down if required.
- 4. Repeat with the remaining mixture. Wipe the frying pan out and wipe with more olive oil, as required.
- 5. Drizzle the Okonomiyaki with worchestirshire sauce and Kewpie mayonnaise. Garnish with sesame seeds, nori, and pickled ginger. Sprinkle with microgreens. Serve hot. Enjoy 💕
Product used in recipe
- Obento - Panko Breadcrumbs
- Kewpie - Mayonnaise Sriracha Flavour
- Obento - Sliced Pickled Ginger
