Asparagus okonomiyaki

Asparagus okonomiyaki
  • Serves: 2
  • Prep: 5mins
  • Cook: 20mins


  • 250g asparagus
  • 75g wholemeal plain flour or white plain flour
  • 120g water
  • 1/2 tsp baking powder
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 2 large British Lion eggs
  • 2 spring onions, finely sliced
  • 150g green cabbage, very finely shredded
  • 1 tbsp vegetable oil
  • 2 tbsp ketchup
  • 2 tbsp brown sauce
  • Pinch of sugar
  • Mayonnaise
  • Pickled ginger
  • Spring onion, finely sliced
  • Cress or microgreens


  1. Cut the bottom 2cm off the woody stalk of each asparagus and discard, then cut into thirds. Place into a large frying pan containing 1cm of water and place over a high heat. Once the water starts to simmer, leave to cook for 1 minute then drain.
  2. Place the flour, water and baking powder into a medium bowl. Add the sesame oil, soy sauce and eggs. Use a whisk or fork to stir it together until just combined – do not over mix.
  3. Add the cooked asparagus, sliced spring onions and shredded cabbage and stir together a few times to coat.
  4. In a small bowl, stir together the sauce ingredients.
  5. Heat the vegetable oil in the same frying pan you were using earlier over a high heat. Once hot, turn the heat down to low and pour in half of the batter, spreading it out into a roughly 20cm circle. Leave to cook for 5-7 minutes until golden underneath. Flip and cook on the other side for a further 5-7 minutes until cooked through – you can test this by poking a knife into the centre, if it comes out clean it’s done.
  6. Flip out onto a cutting board and serve with the sauce and toppings, as desired. Repeat with the remaining batter so you have 2 large pancakes

Cooks tips

You can add Furikake seasoning as an additional topping for a more authentic Japanese version

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
385 41.4g 9.2g 12.6g 1.7g 2.1g

Click on the stars to rate this recipe:

3.5 / 5 rating (12 votes)

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