Remotely resembling an "okonomiyaki" (pronounced oko-nomi-yaki) - a Japanese savoury pancake, this one-plate dish is filled with colourful vegetables and udon noodles. The outer casing is a crispy, pan-fried "shell"
500g Shredded vegetables (cabbage, carrot, radish, pumpkin)
1 cup Bean sprouts, washed
2 Small shallots, finely chopped
2 x 200g Obento Udon noodles, soaked in warm water
4 Eggs, beaten
1/2 cup Corn flour
1/4 tsp Chilli powder
1/4 tsp Salt & white pepper
2 tbsp. Obento Sushi Seasoning
2 sheets Obento Yaki Nori, shredded
1 tbsp. Oil for frying
Kewpie Mayonnaise and Obento Pickled ginger, to serve
1 Whisk together the eggs, cornflour, chilli powder, salt and sushi seasoning.
2 Heat oil over medium heat in a non-stick fry pan. Cover the pan with vegetables and noodles. Cook for 1 minute.
3 Pour enough egg mixture to cover vegetables and noodles. Cook on high heat until egg mixture is set and edges have browned.
4. Add a handful of bean sprouts and sprinkle shredded nori and fold pancake in half.
5. Serve this Crispy Vegetable and Noodle Pancake with mayonnaise and picked ginger on the side.
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