Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Easy okonomiyaki
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g plain flour
- 1 egg, beaten
- 125ml chicken stock, made up and cooled
- a 250g wedge hispi or sweetheart cabbage, finely shredded
- 100g raw king prawns, chopped
- a bunch spring onions, white and green bits divided and shredded
- for frying vegetable oil
- 5 strips streaky bacon
- drained and chopped to make 1 tbsp pickled ginger
- sesame seeds
SAUCE
- 6 tbsp tomato ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp caster sugar
- 1 tsp Dijon mustard
- a good pinch garlic powder
Method
- STEP 1
Mix all the sauce ingredients together. Put the plain flour in a large bowl. Whisk in the egg and the cooled chicken stock to make a batter. Season.
- STEP 2
Stir in the cabbage, prawns and white spring onion bits. Heat a good coating of oil in a non-stick frying pan. Tip in the batter mix and press down with a spatula so it fills the pan.
- STEP 3
Cook on a medium heat until the underside is golden and cooked through and it has set enough to turn. Slide it onto a plate, uncooked-side up, then add the strips of bacon to the top. Put the frying pan over the plate and use the plate to turn the pancake, uncooked-side down, back into the pan. Keep cooking, pressing down with a spatula until the inside is cooked and piping hot (you can test this with a metal skewer.)
- STEP 4
Serve bacon-side up, drizzled with the sauce and sprinkled with ginger, sesame seeds and spring onion greens.
