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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This Japanese street food is a popular pan-fried dish that consists of batter, cabbage and a variety of toppings. We've taken up the challenge and come up with our own dairy free option that will leave feeling satisfied.
1 Cook noodles according to packet instructions. Drain and set aside.
2 Place flour in a large bowl. Make a well in the centre and crack in eggs. Add soy sauce, mixing until smooth. Add coleslaw, chicken, noodles and three-quarters of the onion, mixing to combine.
3 Heat half the olive oil in a large frying pan over medium-high heat. Add half the noodle mixture to pan, flattening to form a 1.5cm thick pancake. Cook for 4–5 minutes or until underside is golden and cooked through. When pancake is set and firm enough to flip over, carefully slide out onto a large plate. Turn pan upside down to cover pancake then flip both over so uncooked side of pancake is on base of pan. Cook pancake for a further 3 minutes or until underside is golden and cooked through. Transfer pancake to a serving plate. Repeat with remaining oil and noodle mixture to make two.
4 Drizzle okonomiyaki with mayonnaise and hot chilli sauce. Sprinkle with seeds and remaining onion. Serve with broccolini on the side.
Cooking for kids who don’t like spice? Replace hot chilli sauce with the sweeter, vegie-based tonkatsu sauce.
Calories 580 cal
Kilojoules 2424 kJ
Total fat 31.9 g
Saturated fat 6.8 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I love this recipe! I have tweaked it a bit though to add some more flavour e.g. onion and garlic powder, a little bit more soy and a dash of sesame oil but it’s a really fun dish to try.