Mushroom and Cheese Okonomiyaki
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Ingredients
- 200 g chestnut mushrooms, sliced
- 100 g cheddar cheese
- 350 g white cabbage, finely shredded
- 150 g plain flour
- 3 eggs
- 1 tsp vegan kombu dashi powder
- 4 tbsp okonomiyaki sauce
- 3 tbsp mayonnaise
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 18.2 g
- Carbohydrate
- 38.7 g
- of which sugars
- 9 g
- Fat
- 28.3 g
- of which saturates
- 8 g
- Fibre
- 3.4 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the vegan kombu dashi powder into 200ml water, then whisk in the plain flour and eggs to make a smooth batter. Fold in the shredded cabbage, mushrooms and grated cheddar.
- 2
Heat 1 tbsp of the vegetable oil in a large non-stick frying pan over a medium heat. Pour in half the mixture, spreading it into a thick round.
- 3
Cook for 5-6 minutes until golden underneath, then flip carefully and cook for 6-7 minutes more, pressing gently, until cooked through.
- 4
Repeat with the remaining mixture and oil to make a second pancake.
- 5
Drizzle each pancake with the okonomiyaki sauce and mayonnaise to serve.
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