Sprout Okonomiyaki with Festive Okonomiyaki Sauce

Name: Sprout Okonomiyaki with Festive Okonomiyaki Sauce
Ingredients: 3 tbsp cranberry sauce (or tomato ketchup); 1 ½ tbsp Worcestershire sauce (use a vegetarian version if veggie); 1 ½ tbsp runny honey; 2 tsp soy sauce; 1 tsp Dijon mustard; 280ml room temp vegetarian dashi stock or water; 4 eggs; 160g plain flour; 1 tsp baking powder; ½ tsp toasted sesame oil; 3 spring onions, thinly sliced, plus extra to serve; 250g Chinese leaf, napa cabbage or young white cabbage, finely shredded; 225g sprouts, finely shredded (use a food processor for ease); mayonnaise (kewpie if you can get it), to serve; 1 tsp Furikake seasoning/bonito flakes or 1 tsp toasted sesame seeds, to serve; crispy fried onions, to serve (optional); pickled red ginger or kimchi, to serve; sunflower or rapeseed oil, for frying

www.ainsley-harriott.com

Sprout Okonomiyaki with Festive Okonomiyaki Sauce An okonomiyaki is a Japanese pancake traditionally made with eggs, flour and shredded cabbage.

View full recipe on www.ainsley-harriott.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

Share this recipe:

Cooking tools: