Ingredients
- 1/4 cabbage
- 1 carrot
- 1/4 cup Obento Mirin Seasoning
- 8 eggs
- 1 cup Obento Panko Breadcrumbs
- Sesame oil
- Obento Tonkatsu sauce to serve
- Kewpie Mayonaise to serve
- Yaki Nori to serve
- Sushi ginger to serve
- sesame seeds to serve
- Mushrooms
- 1/4 cup Cooking Sake
- 1/2 cup of flour
- 1 onion, pre-cooked and caramelised
- Boar-free bacon (or other mock bacon)
Method
- Thinly slice cabbage and mushroom. Also grate carrot
- put all vegies in a large bowl, also add in onion. Our onion was pre-cooked in balsamic vinegar the night before. Stir to combine
- In another bowl, combine mirin, eggs, cooking sake and flour. Stir until smooth
- pour liquid mixture over cabbage mix, stir to combine
- add panko bread crumbs to cabbage mix
- In a pan, heat sesame oil over medium heat
- Place a few strips of mock bacon into pan, and immediately cover with cabbage mix. Use a spatula to shape mix into a circle and pat down
- carefully flip okonomiyaki when first side is golden brown, and cook the other side.
- Keep okonomiyaki warm as you cook the rest of the mixture. This recipe made us 6 pancakes
- dress okonomiyaki with tonkatsu sauce, kewpie mayo, yaki nori (instead of traditional fish flakes), sesame seeds and sushi ginger.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Mirin Seasoning
