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Savoy cabbage and kimchi okonomiyaki
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Serves: 2 - 3
150g self-raising flour
3 large eggs
200g savoy cabbage (½ small cabbage), trimmed and shredded
150g kimchi, chopped
2 tbsp groundnut or vegetable oil
1 tbsp caster sugar
1 tsp tomato ketchup
1 tbsp Worcestershire sauce
2 tsp soy sauce
3 tbsp mayonnaise (ideally in a squeezy bottle)
1 tbsp Cooks’ Ingredients aonori seaweed flakes
2 tsp black sesame seeds, toasted
1 tbsp sushi ginger, finely sliced
4 salad onions, trimmed and finely sliced
1. In a large jug or mixing bowl, whisk together the flour, eggs and 225-250ml water until you have a smooth, thin batter; season. Mix in the cabbage and kimchi.
2. Put 1 tbsp oil in a small non-stick frying pan (about 20cm) over a medium heat. Ladle in ½ the batter and let it fry for 6-7 minutes, until golden-brown underneath and just set. Quickly and confidently flip the pancake over and cook for a further 4-5 minutes.
3. Meanwhile, mix together the sugar, ketchup, Worcestershire sauce and soy sauce until smooth. When the pancake is cooked, brush ½ this glaze over the top. Transfer to a plate, drizzle with ½ the mayonnaise and sprinkle over ½ the seaweed, sesame seeds, ginger and salad onions. Repeat with the remaining batter, glaze and toppings. Serve the pancakes straight away.
Typical values per serving:
Per serving (2)
This recipe was first published in January 2021.