Ingredient:
1 cup kimchi
4 cabbage leaves
1 cup okonomiyaki flour
2 tbsp benishoga pickled ginger
1 tsp wasabi paste
aonori seaweed
okonomiyaki sauce
japanese mayonnaise
Method:
Chop the kimchi and cabbage into bite sized pieces.
In a bowl add the okonomiyaki flour, benishoga pickled ginger, wasabi paste and a cup of water. When it’s well mixed add the kimchi and cabbage too.
Warm some oil in a frying pan. Pour in the batter and cook over a high heat for 5 minutes. Flip it over and cook for a further 5 minutes, before finishing cooking over a medium heat for 10 minutes. Decorate with aonori seaweed, okonomiyaki sauce and Japanese mayonnaise and enjoy.
1 cup kimchi
4 cabbage leaves
1 cup okonomiyaki flour
2 tbsp benishoga pickled ginger
1 tsp wasabi paste
aonori seaweed
okonomiyaki sauce
japanese mayonnaise
Method:
Chop the kimchi and cabbage into bite sized pieces.
In a bowl add the okonomiyaki flour, benishoga pickled ginger, wasabi paste and a cup of water. When it’s well mixed add the kimchi and cabbage too.
Warm some oil in a frying pan. Pour in the batter and cook over a high heat for 5 minutes. Flip it over and cook for a further 5 minutes, before finishing cooking over a medium heat for 10 minutes. Decorate with aonori seaweed, okonomiyaki sauce and Japanese mayonnaise and enjoy.
