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Cabbage, spring onion and ginger okonomiyaki pancake
Serves 4 Starters and mains
Ingredients
- ½ medium savoy or white cabbage, thinly shredded (approx. 600g)
- 1 bunch spring onions, trimmed and thinly sliced
- 50g Hanayuki Panko breadcrumbs
- 1tbsp Miso Tasty Organic Red Aka Miso Cooking Paste
- 2tsp grated ginger
- 4 eggs, beaten
- vegetable oil, for frying
For the toppings
- 4tbsp mayonnaise
- 1tsp S&B Wasabi Paste
- Otafuku Okonomiyaki Sauce
- Yutaka 100% Natural Sushi Ginger
- Clearpsring Japanese Green Nori Seaweed Sprinkle
Method
Place the cabbage, spring onions and breadcrumbs in a bowl and stir well. Beat the miso paste and grated ginger into the eggs, then stir the egg mixture into the cabbage. Use your hands to thoroughly mix in the eggs, so all the ingredients feel moistened. The mixture may seem quite dry once the eggs are added but don’t worry, it will be enough to hold it together. Set aside for 15 minutes.
Next, prepare the toppings. Combine 4tbsp of mayonnaise with 1tsp wasabi paste until evenly blended.
Heat a small (17cm) frying pan, adding a little vegetable oil. Divide the cabbage mixture into four and add to the pan, a quarter at a time, pressing it down to form a 1-2cm thick pancake. Cook over a medium heat for 3-4 minutes, until the underneath is browned. Place a plate over the top of the pan and flip the pancake out onto the plate. Carefully slide it back into the hot frying pan and cook the second side for a further 2-3 minutes until browned. Keep warm and repeat to make 4.
Arrange the pancakes on plates and drizzle over the okonomiyaki sauce and wasabi mayonnaise and top with pickled ginger and seaweed sprinkles
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