Okonomiyaki is a savoury and versatile Japanese street food that is packed with flavour and nutrients. We’ve enhanced it with greens for added crunch and goodness, and made it healthier by using low-sodium soy sauce, sugar-free tomato sauce, and lite mayo. Feel free to personalise it further by adding carrot matchsticks and corn kernels to the toppings.
MAKES 3–4
Sauce:
5 Tbsp (75ml) tomato sauce
2 Tbsp (30ml) low sodium soy sauce
2 Tbsp (30ml) Worcestershire sauce
Topping:
100g edamame beans
1 packet (200g) sugar snap peas
2 radishes, thinly sliced
1 cup (250ml) shredded green cabbage
Omelette:
1/2 large green cabbage, finely sliced
1 cup (250ml) mung bean sprouts
6 spring onions, thinly sliced
1 onion, grated
3 cloves garlic, grated
2cm knob fresh ginger, peeled and grated
7 jumbo eggs
Salt and pepper
Dash of soy sauce
Pinch of chilli (optional)
Olive oil, for frying
For serving:
1/4 cup (60ml) lite mayonnaise (optional)
Sesame seeds, toasted
Chopped chilli
Fresh coriander sprigs
- Whisk sauce ingredients together until combined and set aside.
- Blanch edamame beans and sugar snap peas (for topping) in boiling water for 1-2 minutes, then plunge into icecold water.
- Combine omelette ingredients in a bowl.
- Heat a glug of olive oil in a large nonstick pan over medium-high heat.
- Ladle a quarter to onethird omelette mixture into the sizzling-hot pan.
- Cook for 3–4 minutes, until the egg is set and the bottom is golden-brown.
- Flip omelette and cook on the other side until golden and crisp.
- Serve omelettes immediately, drizzled with sauce and mayonnaise, if using.
- Top with edamame beans, sliced snap peas, radish slices and shredded cabbage.
- Garnish with a sprinkling of sesame seeds, chilli and fresh coriander.