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Yields1 Serving
 200 ml Vegetable Stock
 100 g Plain flour (1/3 cup)
 3 Eggs (lightly beaten)
 1 Small zucchini (coarsely grated)
 5 Spring onions, thinly sliced, plus 1 extra to serve
 200 g Green cabbage, shredded
 2 tbsp Vegetable oil
 1 Large portobello mushroom
 Mayonnaise to serve (Japanese mayonnaise preferably)
 Okonomiyaki sauce (to serve)
 Nori seaweed flakes (to serve)
STOCK
1

Bring your 200 ml of water to a simmer and add one tablespoon of vegetable stock powder. Stir until powder has dissolved.

BATTER
2

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.

MUSHROOM
3

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.

COOK
4

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).

PLATING
5

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

 200 ml Vegetable Stock
 100 g Plain flour (1/3 cup)
 3 Eggs (lightly beaten)
 1 Small zucchini (coarsely grated)
 5 Spring onions, thinly sliced, plus 1 extra to serve
 200 g Green cabbage, shredded
 2 tbsp Vegetable oil
 1 Large portobello mushroom
 Mayonnaise to serve (Japanese mayonnaise preferably)
 Okonomiyaki sauce (to serve)
 Nori seaweed flakes (to serve)

Directions

STOCK
1

Bring your 200 ml of water to a simmer and add one tablespoon of vegetable stock powder. Stir until powder has dissolved.

BATTER
2

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.

MUSHROOM
3

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.

COOK
4

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).

PLATING
5

Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.

OKONOMIYAKI