In Japanese, okonomi means ‘what you like’ and yaki means ‘cooked’ so feel free to add the ingredients you like to these tasty savoury pancakes, or use what you already have.
Equipment
- measuring cup and spoons
- chopping board
- cook’s knife
- grater
- large bowl
- medium bowl
- small bowl
- whisk
- mixing spoon
- frying pan
- egg flip
Ingredients
- ¼ head of cabbage, finely shredded
- 1 carrot, grated
- 1 sweet potato or potato, grated
- 4 kale leaves, stalks removed and leaves finely shredded
- 3 eggs
- 3 tsp salt-reduced soy sauce
- 4 spring onions, finely sliced
- ½ cup flour
- 1 tbsp sunflower oil, for frying
What to do
- Place the shredded cabbage, carrot, sweet potato or potato, kale and spring onions into a large bowl.
- Crack the eggs into the medium bowl and whisk to combine, then add the soy sauce.
- Shake the flour across the cabbage and other veg and toss to combine, then drizzle the egg mixture over the top and stir to combine.
- Add sunflower oil into the frying pan and heat over medium to high temperature.
- Using a tablespoon, place a large spoonful of pancake mixture into the pan and cook until golden and crispy on the bottom. Flip to cook the other side.
- Serve warm or cold.
- Season to taste (optional).