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Essential Free Range White Eggs6s
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21.7p eachThis Japanese savoury pancake is made with mussels and prawns, and topped with ketchup, mayo and nori.
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To make the okonomiyaki batter, put the eggs in a bowl and add the dashi. Whisk together, then slowly add the flour and baking powder to form a smooth batter. Season with salt.
Add the cabbage, beansprouts, mussels and prawns; gently fold together. Take a non-stick pan, around 22cm in diameter, pour in the oil and set over a gentle heat. When hot, pour the okonomiyaki mixture into the pan and cook over a medium-high heat for 5 minutes, or until golden. Keep checking to make sure that it does not burn.
Using a spatula, very carefully flip the okonomiyaki onto a plate, then quickly transfer back to the pan and cook for a further 5 minutes. Test that it’s cooked by inserting a thin knife into the centre – if there is batter left on the knife, cook for a further 2 minutes, then test again. When the knife comes out clean, it’s cooked. Transfer to a serving plate.
Mix the tomato ketchup and Worcestershire sauce in a bowl then transfer to a small piping bag. Put the mayonnaise in a separate piping bag. Squeeze the tomato ketchup mixture in a zigzag all over the okonomiyaki. Repeat with the mayonnaise. Sprinkle the salad onions over the top, followed by the nori. Finally, place the sushi ginger in the centre and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,394kJ/ 334kcals |
---|---|
Fat | 21g |
Saturated Fat | 2.6g |
Carbohydrates | 23g |
Sugars | 5.8g |
Fibre | 2.2g |
Protein | 13g |
Salt | 1.8g |
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