zoom Japanese-style shredded vegetable pancakes

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    Japanese-style shredded vegetable pancakes

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    Japanese-style shredded vegetable pancakes

    Based on Japanese omelettes called okonomiyaki, you can vary the filling according to what's in season — baby spinach, watercress or mushrooms also work well

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4 as a starter


    100ml vegetable stock, cooled
    1 tbsp soy sauce
    2 large Waitrose British Blacktail Free Range Eggs
    50g plain flour
    2 tsp finely chopped fresh ginger
    4 salad onions, finely chopped
    65g pointed cabbage (about 3 leaves), stalks removed and very thinly sliced
    1 large carrot, grated
    1 tbsp sunflower oil

    To serve:
    1 tbsp mayonnaise
    1 tsp wasabi paste
    1 tsp Love Life Sesame Seeds, toasted
    Sushi pickled ginger


    1. In a bowl, whisk together the stock, soy and eggs until well combined. Place the flour in a separate bowl, make a well in the centre and pour in the stock mixture. Whisk to a smooth batter, then stir in the ginger, salad onions, cabbage and carrot.

    2. Heat half of the oil in a small (about 21cm) frying pan. Spoon in half of the mixture and cook over a medium heat until a crust starts to form around the edges and the underneath is golden and set.

    3. Use a spatula to flip the pancake over and cook for 3 minutes more until set. Tip out onto a chopping board and repeat with the remaining mixture.

    4. Mix together the mayonnaise and wasabi and spoon into a small bowl.

    5. Cut each pancake into wedges and serve with the wasabi mayonnaise, toasted sesame seeds and pickled ginger alongside.

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