Despite having a tricky name, this recipe is incredibly easy and delicious. Cabbage is one of those ingredients that never sounds particularly appealing, this is a great way to use it when it’s in season and overcome the stigma that it doesn’t taste great.
150g cabbage, finely shredded
6 Spring onions, sliced
1 Parsnip, grated
110g plain flour
½ teaspoon salt
2 Large eggs
1 tablespoon olive oil
Light salad cream/mayo
Radishes, thinly sliced
Poached egg (1 per person)
- Place the cabbage, spring onions and parsnip in a large mixing bowl.
- Mix the eggs with ½ cup water, add the flour and salt and mix well.
- Add the egg mixture to the bowl of dry ingredients and mix well
- Heat the oil in a non-stick frying pan (with a metal handle) and place the ingredients in the pan, patting it down with a spatula to make a thick round pancake. Reduce the heat and cook for 5 minutes. Turn the grill on to medium to start heating
- Turn the pancake over, I use a big plate to cover the top of the pan and tip it onto before flipping, place the pan under the grill for 5-10 minutes, keeping an eye on it.
- Whilst it’s under the grill, boil water in a pan to poach your eggs
- Once the okonomiyaki is nicely browned, remove it from the grill and place it on a chopping board. Pop the poached eggs, radish slices and ginger on top and drizzle with mayo and siracha. Serve cut in to wedges with 1 poached egg per person.