Okonomiyaki

A brilliant use-up recipe, it literally means “whatever you want” in Japanese. Consisting of sliced veggies, typically cabbage and some added protein (we’ve plumped for bacon here but you could use prawns too) and with a brilliantly savoury sauce on top it's proper comfort food AND is a fantastic way to use up veggies left kicking about your fridge!

Give it a go and let us know how else you are going #OneStepGreener.

Serves 4

Ingredients

1 pointed cabbage, finely sliced
1 carrot, grated
12 slices smoked streaky bacon
A large bunch of spring onions
4 eggs
200g plain flour
Salt and pepper
220ml water
Oil

Okonomiyaki sauce
3 tbsp ketchup
3 tbsp oyster sauce
2 tbsp Worcestershire sauce
1 tbsp sugar
1 tbsp soy sauce

Japanese mayo
Chives

Instructions

Fry the bacon until crispy and set aside. In a large bowl mix the cabbage, carrots, the bottom half of the spring onions, finely sliced with the eggs, flour and seasoning. Add the bacon and water and mix well until you get a thick batter.

In a large frying pan add a generous glug of oil to cover the bottom of the pan. Heat until shimmering and the carefully ladle in the batter. Depending on the size of your pan you may have to do this in batches. Cook for around 5-6 minutes and then carefully flip it over (turn it over on a plate and then slide it back in) and cook for another 5 minutes.

To make your own okonomiyaki sauce if you can't find it in the shops add all of the ingredients into a small pan and bring to a simmer. Turn off the heat ready for serving.

To serve, spoon the okonomyaki sauce over the top, drizzle with Japanese mayo and finely sliced spring onion tops and chopped chives.

Did you make this recipe?

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