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Time: 40 mins 

Serves: 4

Okonomiyaki is a Japanese street food that fits the taste and budget of student life! A savoury pancake chock full of cabbage, noodles, and other goodies, this recipe is easy to whip up on a weeknight. If you don’t need to cook for a crowd, the mixture is also good in the fridge overnight for the next day. Serve with an array of toppings, and customise by adding in other vegetables, or a protein of your choice. 

Ingredients 

• 4 eggs
• 2 bundles of fine egg noodles (cooked according to packet instructions and drained) (I use the Jade Phoenix brand from Paknsave but any thin noodles would work here!)
• 2 tsp sesame oil 
• 3 tsp soy sauce
• ½ medium green cabbage (finely sliced)
• 1 red onion (finely sliced)
• 1 medium carrot (finely sliced into match sticks, or using a peeler to create ribbons)
• 2 Tbsp corn flour
• Salt 
• Pepper 
• Oil
• Kewpie mayo & Sriracha (to serve)

Method

1. In a large bowl, beat the eggs, sesame oil, and soy sauce together until combined.
2. Add in the sliced cabbage, red onion, carrot, and noodles, then sprinkle over the cornflour. Add a pinch of salt and some pepper, and mix until the vegetables and egg mixture are combined.
3. Place a large frying pan over medium-high heat with approx. 1 Tbsp of oil in.
4. Once the oil is hot, add the okonomiyaki mixture to the pan in spoonfuls, until you have a rough pancake shape that is around 4 cm high. 
5. Cook over medium-high heat for 2 mins, then turn the pan down to a low-medium temperature. Continue to cook the okonomiyaki for a further 10 mins or until browned on the bottom and the veges have started cooking through.
6. Flip the okonomiyaki, and continue cooking for a further 8 mins. Add in a small amount of oil to the pan once flipped to prevent sticking. 
7. Once crispy on the outside, and cooked through on the inside, remove from the heat and serve with kewpie mayo, sriracha, and any other toppings you like! 
8. Repeat cooking from step 3, until you have used the remaining okonomiyaki mixture.