Zucchini & Edamame Okonomiyaki

Name: Zucchini & Edamame Okonomiyaki
Yield: 2 servings
Cuisine: British
Ingredients: 1 large Zucchini *about 300g; 1 Spring Onion *finely chopped; 1/2 cup Edamame Beans *thawed if frozen; 1/4 cup shredded Tasty Cheese OR Pizza Mix; 1/2 cup Self-Raising Flour; 1/2 cup Water; 1 Egg; 1/8 teaspoon Salt; 1/8 teaspoon Dashi Power *optional; Oil for cooking; Okonomiyaki Sauce; Japanese Mayonnaise; Aonori *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

There had been a large Zucchini in the fridge for a while, and I had to use it sooner. I decided to make Okonomiyaki using it. It turned out the softest and fluffiest Okonomiyaki I ever cooked. I added Edamame, but you can add Prawns, Squid, Bacon, Ham, OR etc. Pan-frying would be a quick and energy saving method, but oven-baking is also good if you cook a larger amount.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1large Zucchini *about 300g
1Spring Onion *finely chopped
1/2 cupEdamame Beans *thawed if frozen
1/4 cupshredded Tasty Cheese OR Pizza Mix
1/2 cupSelf-Raising Flour
1/2 cupWater
1Egg
1/8 teaspoonSalt
1/8 teaspoonDashi Power *optional
Oil for cooking
Topping
Okonomiyaki Sauce
Japanese Mayonnaise
Aonori *optional

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Steps

1

In a mixing bowl, combine Flour, Water, Egg, Salt and Dashi Powder to make batter.
2

Slice Zucchini into thin strips, but not too thin, and add to the bowl. Add all other ingredients and mix well.
3

Oil a barbecue hotplate or a frying pan and pour the Zucchini mixture to form a large pancake. *Note: You might prefer cooking 2 small pancakes.
4

Cover with a lid and cook over medium low heat for 5 minutes. Flip the pancake over using a large plate, cover with the lid, and cook for 5 minutes until Zucchini mixture is cooked. You may turn the pancake over a few times while cooking.
5

*Note: If you wish to bake it in the oven, bake at 220°C for 15 to 20 minutes or until cooked.
6

Place the pancake on a plate, dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Aonori.