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Veggie okonomiyaki served on a plate

Veggie okonomiyaki

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A star rating of 4.2 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal312
fat15g
saturates3g
carbs29g
sugars6g
fibre5g
protein15g
salt0.7g
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Ingredients

  • 3 large eggs
  • 50g plain flour
  • 50ml milk
  • 4 spring onions , trimmed and sliced
  • 1 pak choi , sliced
  • 200g Savoy cabbage , shredded
  • 1 red chilli , deseeded and finely chopped, plus extra to serve
  • ½ tbsp low-salt soy sauce
  • ½ tbsp rapeseed oil
  • 1 heaped tbsp low-fat mayonnaise
  • ½ lime , juiced
  • sushi ginger , to serve (optional)
  • wasabi , to serve (optional)

Method

  • STEP 1

    Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.

  • STEP 2

    Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

Goes well with

Recipe from Good Food magazine, July 2019

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Overall rating

A star rating of 4.2 out of 5.7 ratings
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