Okonomiyaki with avocado
25 MINUTES | SERVES 2 | EASY | V
In Japan, the dish is often served with mayonnaise and a special okonomiyaki sauce, but if you want a lighter topping, you can try gari (pickled ginger) and yogurt flavoured with wasabi. white miso 1Ω tbsp eggs 3 plain flour 90g hispi cabbage or tender white cabbage 300g, finely shredded leeks or spring onions 100g, finely sliced panko breadcrumbs 100g oil for frying
BBQ SAUCE WITH SESAME OIL barbecue sauce 2 tbsp
tomato ketchup 1 tbsp
sesame oil 1/2 tsp
runny honey 1 tsp ACCOMPANIMENTS
mayonnaise 2 tbsp caster sugar a pinch
avocado 1 small, thinly sliced salad leaves 80g
• Mix the miso, eggs and 150ml cold water in a bowl. Add the flour and whisk into a smooth batter. Add the cabbage, leeks or spring onions and breadcrumbs, mixing in a little more water if the batter gets very stiff.
• Heat a lidded frying pan with a little oil over a medium heat and spoon in 1/2 the batter. Spread the batter around so that the cabbage at the edges doesn’t burn easily and a round pancake forms. Fry for 5 minutes with the lid on until the cabbage has taken on colour and the pancake is beginning to solidify. Flip and fry for another 5 minutes or until the pancake is solid and has taken on colour. Keep the okonomiyaki warm in a low oven while you fry the other.
• Mix the mayo with the sugar and a little water so that it forms a drizzle-able sauce.
• Combine the ingredients for the sauce, adjusting the quantity of honey depending on how sweet the barbecue sauce is.
• Drizzle the sweetened mayo and BBQ sauce over the okonomiyaki. Top with avocado slices and salad leaves to serve.
PER SERVING 926 KCALS | FAT 46.8G SATURATES 6.5G | CARBS 92.8G | SUGARS 20.2G FIBRE 11.8G | PROTEIN 27.5G | SALT 2.6G