Quick Main Asian

Japanese cabbage pancakes (okonomiyaki) with avocado

Name: Japanese cabbage pancakes with avocado recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /asian
Ingredients: 1 zucchini, shredded into matchsticks using a mandoline; 220g cabbage; 6 long green shallots, thinly sliced on an angle; 130g rice flour; 40.00 ml nori komi furikake (Japanese rice seasoning with seaweed and sesame seeds), plus extra to serve; 6 eggs; 20.00 ml sesame oil; 2 avocados, quartered; Juice of 1 lime, plus extra wedges, to serve; Green sriracha, to serve; Gluten-free mayonnaise, to serve; Alfalfa sprouts, to serve

8 ratings

10m

25m

Jump to recipe

by Shannon Harley

delicious. team

Oct 14, 2015

A giant gluten-free okonomiyaki loaded with healthy veg is the perfect nourishing green breakfast.

1 zucchini, shredded into matchsticks using a mandoline
3 cups (220g) shredded green cabbage
6 long green shallots, thinly sliced on an angle
2/3 cup (130g) rice flour
2 tbs nori komi furikake (Japanese rice seasoning with seaweed and sesame seeds), plus extra to serve
6 eggs
1 tbs sesame oil
2 avocados, quartered
Juice of 1 lime, plus extra wedges, to serve
Green sriracha, to serve
Gluten-free mayonnaise, to serve
Alfalfa sprouts, to serve

Method

1.

Place zucchini, cabbage and half the shallot in a large bowl and toss to combine. Sprinkle over rice flour, furikake and 2 tsp salt, then, using your hands, toss to completely coat vegetables.
2.

In a separate bowl, whisk eggs with 1/4 cup (60ml) iced water until combined. Season well, then add to the vegetable mixture and toss well to combine.
3.

Preheat oven to 100°C/80°C fan-forced. Heat a large frypan over high heat. Heat 1 tsp sesame oil, then add one-quarter of the batter, smoothing out with the back of a spoon to a rough circle. Cook for 3 minutes, or until base is golden and pancake is firm enough to flip, then flip and cook for a further 3 minutes, or until cooked through. Transfer to a baking tray and keep warm in the oven while you repeat with remaining sesame oil and batter to make 4 pancakes.
4.

Carefully toss avocado in lime juice. Swirl sriracha through mayonnaise and drizzle over pancakes. Top with avocado, remaining shallot, extra furikake and alfalfa sprouts. Serve with lime wedges to squeeze over.