serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Veggie Versions
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- ½ cabbage, cut into large pieces
- 1 onion, grated
- ¼ cup self-raising flour, plus 1-2 tbsp extra if required
- 1 egg
- 1 cup grated cheese
- ½ tsp salt, plus extra to season
- ¼ cup vegetable oil
- Otafuku brand okonomi sauce, to serve
- Japanese mayonnaise, to serve
- 2 tbsp finely chopped chives, to serve
- sour cream, to serve
- lemon wedges, to serve
Instructions
- Bring a large saucepan of salted water to the boil. Blanch the cabbage for 3 minutes, or until softened. Drain well, squeeze out excess moisture and finely chop (you can use a food processor for this if you like). In a large bowl, combine the cabbage with the onion, flour, egg, cheese and salt and mix to a chunky batter. Add an extra tablespoon or 2 of flour, if required.
- Heat a large frying pan over medium heat and add half the oil. Spoon half a cup of batter into the pan to form 1 fritter and cook for 4 minutes each side, or until golden and cooked through. Use a sharp knife to poke holes in the fritters to allow steam to escape. Repeat with the remaining mixture.
- Drizzle the okonomiyaki fritters with Otafuku sauce and Japanese mayonnaise then scatter with chives. Or alternatively serve with sour cream, a wedge of lemon and a good grind of black pepper.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Veggie Versions
