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



Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


AUGUST ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter