Veggie Okonomiyaki: Japanese Savoury Pancake with Asian Greens Salad

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts).

In a bowl combine eggs, flour and soy sauce (the smaller of the brown sachets) with ¹⁄₃ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add ¹⁄₃ the pancake mix. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly. Keep warm and repeat.

Add mixed lettuce and Japanese style dressing (smaller of the remaining dark sauce packets) to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over okonomi sauce (the thick black sauce), mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts).

In a bowl combine eggs, flour and soy sauce (the smaller of the brown sachets) with ¹⁄₂ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add ¹⁄₄ the pancake mix. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly. Keep warm and repeat.

Add mixed lettuce and Japanese style dressing (smaller of the remaining dark sauce packets) to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over okonomi sauce (the thick black sauce), mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts).

In a bowl combine eggs, flour and soy sauce (the smaller of the brown sachets) with ¹⁄₄ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add ¹⁄₂ the pancake mix. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly. Keep warm and repeat.

Add mixed lettuce and Japanese style dressing (smaller of the remaining dark sauce packets) to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over okonomi sauce (the thick black sauce), mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts).

In a bowl combine eggs, flour and soy sauce (the smaller of the brown sachets) with ¹⁄₄ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add ¹⁄₂ the pancake mix. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly. Keep warm and repeat.

Add mixed lettuce and Japanese style dressing (smaller of the remaining dark sauce packets) to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over okonomi sauce (the thick black sauce), mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts).

In a bowl combine eggs, flour and soy sauce (the smaller of the brown sachets) with ¹⁄₄ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add ¹⁄₂ the pancake mix. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly. Keep warm and repeat.

Add mixed lettuce and Japanese style dressing (smaller of the remaining dark sauce packets) to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over okonomi sauce (the thick black sauce), mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts).

In a bowl combine eggs, flour and soy sauce (the smaller of the brown sachets) with ¹⁄₄ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add ¹⁄₂ the pancake mix. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly. Keep warm and repeat.

Add mixed lettuce and Japanese style dressing (smaller of the remaining dark sauce packets) to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over okonomi sauce (the thick black sauce), mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.