This Japanese pancake dish is full of flavour and fibre for gut health.
Serves 4 | Preparation time: 15 minutes | Cook time: 50 minutes | Fibre: 11g per serve
12 free-range eggs
1⁄2 savoy cabbage (800g), shredded
1 zucchini, grated, excess moisture squeezed out
1 cup (100g) wholemeal breadcrumbs
1 cup (65g) sliced spring onion
340 g firm tofu
2 teaspoons extra-virgin olive oil
3 tablespoons Kewpie mayonnaise
3 tablespoons sriracha chilli sauce (optional)
1 sheet nori, sliced into thin strips
2 teaspoons sesame seeds
4 cups (80g) mixed salad leaves
1. Crack the eggs into a large bowl and lightly beat with a whisk. Add the cabbage, zucchini, breadcrumbs and most of the spring onion and mix really well to combine. Put the tofu in a food processor and blitz until it resembles rice, then fold the tofu through the okonomiyaki mixture.
2. Heat 1⁄2 teaspoon olive oil in a large non-stick frying pan over a medium heat. Add one-quarter of the okonomiyaki mixture and push down with a spatula. Cook for 6–7 minutes, until the bottom is golden brown, then flip the pancake over. It’s easy if you place a large plate over the frying pan and flip the pancake onto the plate, then slide it back into the pan. Cook for another 5 minutes until the egg is set and the pancake is golden brown.
3. Remove to a plate and cover to keep warm. Repeat with the remaining olive oil and okonomiyaki mixture. To speed things up, cook two pancakes at once if you have two large frying pans.
4. Decorate the pancakes with lines of mayonnaise and sriracha chilli sauce (if using), top with nori, sesame seeds and mixed salad leaves, and serve.
If you want to create thin lines with your mayonnaise drizzle, place the mayonnaise in a ziplock bag and snip a little bit off one corner. Use as you would a piping bag.