Izy Hossack’s Asparagus Okonomiyaki

Serves: 2

You will need

250g asparagus
75g wholemeal plain flour or white plain flour
120g water
½ tsp baking powder
1 tbsp toasted sesame oil
1 tbsp soy sauce
2 large British Lion eggs
2 spring onions, finely sliced
150g (around ¼ small head) green cabbage, very finely shredded
1 tbsp vegetable oil

For the Sauce:

2 tbsp ketchup
2 tbsp brown sauce
Pinch of sugar

For the Toppings:

Mayonnaise
Pickled ginger
Spring onion, thinly sliced
Cress or microgreens

Tip for foodies – you can add Furikake seasoning as an additional topping for a more authentic Japanese version



Directions

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.

Recipe courtesy of www.eggrecipes.co.uk



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