Asparagus okonomiyaki
- Serves: 2
- Prep: 5 mins
- Cook: 20 mins
Ingredients
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
Method
- 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.
- 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.
- Add the cooked asparagus, sliced spring onions and shredded cabbage and stir together a few times to coat.
- In a small bowl, stir together the sauce ingredients.
- 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.
- 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
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
385 | 41.4g | 9.2g | 12.6g | 1.7g | 2.1g |
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