Liza from the GC team is cooking this simple take on okonomiyaki on repeat these days – the perfect quick, delicious recipe for using up any leftover veg.
Why we love this recipe: you can shred any items from your veg bag and pop in the batter (just make sure to squeeze out any excess liquid first!) PLUS it’s super easy to make gluten-free, simply sub the regular flour.
If you eat eggs, you can make the batter using 2 eggs and less water.
Whisk flour water and soy to make the batter.
Mix in your veg.
Heat oil in a frying pan and pour in the mixture to make a thick pancake (2-3cm deep).
Cook for 5 minutes until golden, then flip and cook the other side.
Pop onto a plate and drizzle with mayo (Kewpie is traditional) and okonomiyaki sauce. Or scatter with sesame seeds, spring onions or crispy chilli oil.
For the pancakes
1 cup flour
2/3 cup water
3 cups leftover veg (cabbage, carrot or anything shredded works well)
dash of soy sauce
oil for frying
For the okonomiyaki sauce
2 tbs tomato ketchup
1 tbs Worcestershire sauce (Biona make a vegan one)
1 tbs dark soy sauce
1 tsp runny honey or brown sugar