Bring your 200 ml of water to a simmer and add one tablespoon of vegetable stock powder. Stir until powder has dissolved.
Whisk stock and flour together in a bowl until smooth. Add eggs, zucchini, carrot, spring onion and 150gm cabbage and mix to combine, then season to taste and set aside.
Cut mushroom into slivers and season with salt & pepper while heating oil in a large frying pan over medium-high heat. Place mushrooms into oil, turn once until golden on both sides. Remove from oil and place on paper towel.
Add batter mixture to pan, press with a spatula to make even and cook until golden and starting to set (3-4 minutes). Place mushrooms over okonomiyaki, carefully flip over and cook for 1 minute. Turn over again and cook until golden and cooked through (2-3 minutes).
Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.
Ingredients
Directions
Bring your 200 ml of water to a simmer and add one tablespoon of vegetable stock powder. Stir until powder has dissolved.
Whisk stock and flour together in a bowl until smooth. Add eggs, zucchini, carrot, spring onion and 150gm cabbage and mix to combine, then season to taste and set aside.
Cut mushroom into slivers and season with salt & pepper while heating oil in a large frying pan over medium-high heat. Place mushrooms into oil, turn once until golden on both sides. Remove from oil and place on paper towel.
Add batter mixture to pan, press with a spatula to make even and cook until golden and starting to set (3-4 minutes). Place mushrooms over okonomiyaki, carefully flip over and cook for 1 minute. Turn over again and cook until golden and cooked through (2-3 minutes).
Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.