Okonomiyaki Pancake with Pickles
2 portions - 25 mins
A colourful, feel-good twist on a Japanese classic. The savoury Okonomiyaki pancake topped with pink pickles, balanced with refreshing cucumber salad for hydrating crunch.
-
2 tbsp pickled onion (pre-made see recipe)
2 tbsp rice vinegar
2 tbsp sesame Oil
2/3 cucumber
4 tsp soy sauce
2 tsp worcester sauce
2 tbsp tomato puree
130g sliced spring greens
1 garlic clove, pressed
2 tsp fresh ginger, grated
2 egg (or 2 tbsp Ground Flaxseed)
80g chickpea flour (or plain flour)
-
STEP 1.
If using flaxseed instead of an egg - combine the flaxseed with 3 tbsp water to make your flax egg, leave to the side to thicken.
STEP 2.
Mix together in a bowl the rice vinegar and sesame oil.
Trim the cucumber and slice in half lengthways, scoop out the soft middles. Cut into 2cm chunks and add to the bowl of dressing.
STEP 3.
Thinly slice the spring greens widthways into thin strips.
Heat a drizzle of olive oil in a large frying pan on a medium-high heat. Once hot, add the spring greens and 1 tsp water. Cover with a lid until wilted, 5-6 minutes. Add the garlic and ginger and cook for 1 minute more. Season with salt and pepper.STEP 4.
Beat an egg (if using) in a large mixing bowl.
Add the cooked greens to the large mixing bowl with the beaten egg (or flaxegg), mix together with the chickpea flour, season with salt and pepper. To check the thickness of the fritter mixture, lift out some of the mixture with a spoon, if its too wet and doesn't hold its shape, add a little more flour.
STEP 5.
Wipe the now empty frying pan and return to a medium-high heat with enough oil to coat the bottom.
Once hot, add the fritter mixture into the pan. Flatten slightly with the back of the spoon, then fry until golden and cooked through, 4-5 minutes each side. Try not to flip too early, it needs time to set.
Once cooked, transfer to a plate lined with kitchen paper.
STEP 6.
While the fritter fries, make your tonkatsu sauce. In a small saucepan, mix together the soy sauce, Worcester sauce with tomato puree and 1 tbsp water.
Pop on medium heat and bring to the boil, then reduce the heat until simmering.
Cook for 3-4 minutes until thickened, then remove from the heat.
STEP 7.
When everything is ready, put the fritter on the plate, with the cucumber salad and pickled onions. Drizzle with the tonkatsu sauce. -
Healthy fats from coconut milk
A vibrant mix of fibre-rich vegetables, delivering a wide spectrum of phytonutrients
Contains complex carbohydrates from rice
Community Gallery
Tag us @akkai.life or #akkai for a chance to be featured.
