Okonomiyaki is a Japanese pancake which roughly translates ‘what you like, grilled’. All sorts of ingredients can be used for the filling, but it's most often made with cabbage which makes it a very economical, unusual but also surprisingly delicious alternative for Pancake Day this year!

OKONOMIYAKI BLEND (1 portion = 2 tbsp): white SESAME, black SESAME, nori seaweed, chives, ginger, tamarind, onion, garlic, amchur, Sichuan pepper, chilli, lemongrass, lime leaf powder, MUSTARD, galangal, coriander, black pepper, sweet paprika

May contain CELERY. Allergens are listed in CAPITALS

Okonomiyaki Recipe:

You Need: 

¼ cabbage (about 200g prepared weight) - finely shredded
1 bunch of spring onions - thinly sliced
5 eggs (any size)
1 tbsp soy sauce (any type)
40g plain flour
Mayonnaise and brown sauce to serve
Salad and chips or rice to serve

Method:

Fry the cabbage and spring onion in 2 tbsp oil with ½ tsp salt, stirring regularly, for 5 minutes or until just starting to soften
Whisk together the eggs, soy sauce and OKONOMIYAKI BLEND, then slowly add the flour, whisking continuously to avoid clumps
Pour all of the batter into the pan and shake slightly to distribute evenly, then cook for 3 minutes or until firm and golden brown on the bottom
Flip out onto a large plate or board, cooked side up, then reheat the pan over a high heat with 1 tbsp oil. Slide the okonomiyaki back into the pan, cooked side up, and cook for another 3 minutes or until firm and golden brown on the other side. Slide the okonomiyaki out onto a large plate or board
Drizzle the mayonnaise and brown sauce on top in a criss-cross pattern, then cut into wedges and serve with salad and chips or rice on the side

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