Japanese Mushroom and Cabbage Okonomiyaki with Tonkatsu Sauce
Cabbage and shiitake okonomiyaki batter cooked into a 20cm circle, with tonkatsu-style sauce and mayo over nori.
- 120 g plain flour
- 300 g white cabbage
- 150 g shiitake mushrooms
- 4 pieces spring onions
- 2 pieces eggs
- 200 ml vegetable stock
- 3 tbsp soy sauce
- 3 tbsp brown sauce
- 1 tbsp rice vinegar
- 40 ml vegetable oil
- 3 tbsp mayonnaise
- 1 piece nori sheets
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Add to a shopping listHow the shopping list works →- Step 1
Shred cabbage finely and slice mushrooms. Chop spring onions.
- Step 2
Mix flour with vegetable stock to make smooth batter. Beat in eggs.
- Step 3
Fold shredded cabbage, mushrooms, and spring onions into batter.
- Step 4
Mix soy sauce, brown sauce, and rice vinegar to make tonkatsu-style sauce.
- Step 5
Heat oil in large non-stick pan over medium heat.
- Step 6
Pour in batter mixture and spread into 20cm circle. Cook for 5-6 minutes until golden underneath.
- Step 7
Flip carefully and cook for another 5-6 minutes until cooked through.
- Step 8
Cut into wedges and drizzle with tonkatsu sauce and mayonnaise.
- Step 9
Tear nori into pieces and sprinkle over the top before serving.
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