This okonomiyaki recipe serves four and is packed with fresh vegetables like cabbage and carrots, with the flexibility to add your favourites such as potatoes, broccoli, or cauliflower. The simple ingredients come together to create a dish that's both nutritious and satisfying.
Induction cooking offers precise temperature control, making it ideal for achieving the perfect golden-brown crust on your okonomiyaki. Plus, it's a safer and more efficient way to cook, reducing energy consumption and helping you transition to a greener lifestyle.
So, gather your ingredients, start up your induction cooker, and enjoy making this delicious okonomiyaki. It's a great way to embrace the future of cooking while indulging in a tasty meal!
Ingredients
- 4 tablespoons olive oil
- ¼ red or green cabbage chopped fine
- 2 carrots grated on a box grater.
(also feel free to add whatever other vegetables you have –potatoes, broccoli, cauliflower etc) - 3 tablespoons all-purpose/plain flour
- 5 tablespoons milk
- salt and pepper for seasoning
Method
- Place all the ingredients into a bowl and mix to combine. Play with the flour and milk levels to get the right consistency.
- Put your induction cooker on 5 and let the pan warm up.
- Once the pan is hot, add your oil, then add a nice big scoop of the mixture.
- Cook gently, and once one side is nice and golden brown, flip the mixture and do the same with the other side.
- Cook till also golden.
- Once the mixture is cooked, place on a plate, top with your condiments and serve.
