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Okonomiyaki
Serves 2 Starters and mains
Ingredients
- 100g wholemeal flour
- 2 eggs, beaten
- large handful curly kale, shredded, thick stalks removed
- 1 large carrot, grated
- 1 large leek, thinly sliced
- 2tbsp ground flax seeds
- 1tsp sesame oil
- 2tbsp soy sauce
- 1tbsp cider vinegar
- 1tsp honey
- 2cm piece fresh ginger, peeled and finely chopped
- olive oil, for frying
Method
Put the flour, eggs, kale, carrot, leek and flax seeds together in a large mixing bowl and mix well. You should end up with a bowl of batter-coated vegetables. Season with salt and pepper.
Make a dipping sauce by mixing the sesame oil, soy sauce, cider vinegar, honey and ginger in a bowl, then set aside.
Heat a large frying pan and add a little olive oil, ensuring the base of the pan is coated.
Add half of the vegetable/batter mixture to the pan. Press down to form a pancake. Cook for 3-4 minutes, before carefully turning over. Cook for a further 3-4 minutes, until the whole pancake is crisp and golden. Repeat with the remaining batter.
Slice into wedges and serve with the dipping sauce.
This recipe was taken from the April 2020 issue of Food and Travel.
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