Jersey Cabbage and Carrot Okonomiyaki with Black Butter Mayo

A savory Japanese pancake featuring shredded Jersey cabbage and carrots, topped with a rich and nutty black butter infused mayonnaise. This vegetarian okonomiyaki is a flavorful and satisfying lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.17/serving

Season:

❄️ Winter

Meal Type:

Breakfast•Lunch•Dessert

Cuisine:

Jersey•American•Japanese

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

1cupAll-Purpose Flour(Can substitute with gluten-free flour blend)

£0.20

1teaspoonDashi Powder(Or vegetable bouillon powder)

£0.15

1Egg(Large)

£0.30

0.8cupWater(Cold water)

1tablespoonSoy Sauce

£0.05

4cupsJersey Cabbage(Finely shredded)

£1.20

1cupCarrot(Finely shredded)

£0.25

2Green Onion(Thinly sliced)

£0.40

2tablespoonsVegetable Oil(For cooking)

£0.08

2tablespoonsButter(Unsalted)

£0.25

0.5cupMayonnaise(Japanese mayonnaise (Kewpie) preferred)

£0.40

To tasteOkonomiyaki Sauce(Optional, for serving)

£0.50

To tasteAonori (Dried Seaweed Flakes)(Optional, for serving)

£0.30

To tasteBonito Flakes(Optional, for serving (not vegetarian))

£0.60

Total Cost

£4.68

£1.17 per serving

Instructions

1.
In a large mixing bowl, whisk together the flour, dashi powder, egg, water, and soy sauce until smooth. Avoid overmixing.
2.
Add the shredded cabbage, carrot, and green onion to the batter. Mix well until the vegetables are evenly coated.
3.
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a dark brown color and emits a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.
4.
In a small bowl, whisk together the cooled brown butter and mayonnaise until well combined.
5.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
6.
Pour half of the okonomiyaki batter into the skillet, spreading it into a circle about 8 inches in diameter. Cook for 5-7 minutes per side, or until golden brown and cooked through.
7.
Repeat with the remaining batter and vegetable oil.
8.
To serve, place each okonomiyaki on a plate. Drizzle generously with the black butter mayonnaise. Top with okonomiyaki sauce (if using), aonori flakes, and bonito flakes (if using).

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My Notes

Nutrition Information

Nutrition per serving (250g)

435 kcal / 1820 kJ

Carbs

38g

15% of RDA

Fat

28g

40% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

9 g

10% of RDA

Sodium

675 mg

29% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Don't overcrowd the skillet. Cook the okonomiyaki in batches if necessary.

For a crispier okonomiyaki, gently press down on the pancake with a spatula while cooking.

You can add other ingredients to the okonomiyaki, such as chopped shrimp or squid (if not vegetarian).

Adjust the amount of mayonnaise and brown butter to your liking.

Cooking Equipment

Large Mixing Bowl

Large Non-Stick Skillet or Griddle

Spatula

Whisk

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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