Veggie Okonomiyaki
This vegetarian take on a well-known Japanese pancake is ideal for a healthy meal. Drizzled with a duo of homemade sauces and topped with a sharp pickled ginger, this dish is sure to impress.
Ingredients
200 ml vegetable oil
3 egg yolks
4 Tbsp soy sauce
4 Tbsp vegetarian oyster sauce
4 Tbsp brown sugar
4 Tbsp ketchup
For the lime mayo
100 g mayonnaise
1 lime, juiced
For the pancake
180 g plain flour
5 eggs
80 g milk
100 g carrots, peeled, trimmed
300 g white cabbage, cut to fit the feed tube
5 spring onions, trimmed
1 Tbsp light soy sauce
2 Tbsp vegetable oil
To serve
black sesame seeds, as needed
white sesame seeds, as needed
pickled ginger, as needed
2 spring onions, finely sliced
Instructions
STEP 1/4
Fit the Emulsifying Disc
Add egg yolks, soy sauce, oyster sauce, brown sugar and ketchup into the appliance bowl
While the machine is running, slowly add the oil
Mix until smooth – 1 minute
Transfer the sauce into a small bowl and set aside
STEP 2/4
Add mayonnaise and lime juice into a clean small bowl
Stir until well combined and set aside
STEP 3/4
Clean the appliance bowl and fit the Knife Blade
Add flour, eggs and milk into the appliance bowl
Mix – 10 seconds, speed 2
Remove the Knife Blade and fit the Reversible 2mm Grating Disc
Grate the carrots into the appliance bowl – speed 2
Reverse the disc, slicing side up
Working in batches, slice the cabbage and spring onions into the appliance bowl – speed 2
Transfer the contents of the appliance bowl into a large bowl
Add soy sauce and combine well with batter by hand
STEP 4/4
Add 1 Tbsp of vegetable oil into a medium frying pan
Heat – medium heat
Transfer half of the vegetable mixture into the pan and flatten gently until 2 cm thick
Cook until browned on both sides for 4 minutes, medium heat
(Tip: Reduce the heat if necessary)
(Tip: To make flipping easier, place a plate on top of the pan, hold in place, carefully flip over onto the plate, then slide the pancake back into the pan)
Transfer the pancake onto a serving plate
Repeat the same with the remaining oil and the mixture
Drizzle each pancake with the okonomiyaki sauce and lime mayo
Sprinkle with sesame seeds and top with pickled ginger and spring onions
Serve
Veggie Okonomiyaki
This vegetarian take on a well-known Japanese pancake is ideal for a healthy meal. Drizzled with a duo of homemade sauces and topped with a sharp pickled ginger, this dish is sure to impress.
Ingredients
200 ml vegetable oil
3 egg yolks
4 Tbsp soy sauce
4 Tbsp vegetarian oyster sauce
4 Tbsp brown sugar
4 Tbsp ketchup
For the lime mayo
100 g mayonnaise
1 lime, juiced
For the pancake
180 g plain flour
5 eggs
80 g milk
100 g carrots, peeled, trimmed
300 g white cabbage, cut to fit the feed tube
5 spring onions, trimmed
1 Tbsp light soy sauce
2 Tbsp vegetable oil
To serve
black sesame seeds, as needed
white sesame seeds, as needed
pickled ginger, as needed
2 spring onions, finely sliced
Instructions
STEP 1/4
Fit the Emulsifying Disc
Add egg yolks, soy sauce, oyster sauce, brown sugar and ketchup into the appliance bowl
While the machine is running, slowly add the oil
Mix until smooth – 1 minute
Transfer the sauce into a small bowl and set aside
STEP 2/4
Add mayonnaise and lime juice into a clean small bowl
Stir until well combined and set aside
STEP 3/4
Clean the appliance bowl and fit the Knife Blade
Add flour, eggs and milk into the appliance bowl
Mix – 10 seconds, speed 2
Remove the Knife Blade and fit the Reversible 2mm Grating Disc
Grate the carrots into the appliance bowl – speed 2
Reverse the disc, slicing side up
Working in batches, slice the cabbage and spring onions into the appliance bowl – speed 2
Transfer the contents of the appliance bowl into a large bowl
Add soy sauce and combine well with batter by hand
STEP 4/4
Add 1 Tbsp of vegetable oil into a medium frying pan
Heat – medium heat
Transfer half of the vegetable mixture into the pan and flatten gently until 2 cm thick
Cook until browned on both sides for 4 minutes, medium heat
(Tip: Reduce the heat if necessary)
(Tip: To make flipping easier, place a plate on top of the pan, hold in place, carefully flip over onto the plate, then slide the pancake back into the pan)
Transfer the pancake onto a serving plate
Repeat the same with the remaining oil and the mixture
Drizzle each pancake with the okonomiyaki sauce and lime mayo
Sprinkle with sesame seeds and top with pickled ginger and spring onions
Serve