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- Combine the cabbage, spring onions, panko breadcrumbs and salt in a large bowl. Gently mix in the eggs. The mixture will be very loose with plenty of cabbage, not like a flour pancake batter. If it’s very dry, let it sit for10 minutes.
- Heat olive oil in a non-stick pan over medium heat. Scoop the cabbage mixture into the pan using a large spoon or a quarter- cup measuring cup. It's ok if it doesn't seem cohesive, it will bind together as the egg cooks. Flatten gently with a spatula so that the mixture is about half an inch thick.
- Cook for three minutes on each side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture.
- To serve, drizzle the okonomiyaki with Worcestershire sauce and squeeze thin strips of mayo on top. Top with sesame seeds, pickled ginger, and nori. Sprinkle with fresh herbs of your choice, if desired.
Did you know? Okonomiyaki is a traditional Japanese pancake.
Test Kitchen Tip: Leaving the batter to sit before use is super beneficial. It gives the starch grains a chance to absorb the liquid while allowing the proteins to relax, resulting in a well bound pancake. If you don’t have time, don’t worry, they’ll still be delicious!
Per serving: 240 kcals, 7g fat (1.6g saturated), 35.9g carbs (7.5g sugars), 10.1g protein, 6.2g fibre, 0.483g sodium
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