‘Necessity is the mother of invention.’ When I wanted to make ‘Okonomiyaki’ on the other day, I didn’t have enough cabbage. That’s why I used thinly sliced cauliflower and learned the cauliflower version was really nice. It is important not to over cook it because the texture can turn quite mushy.
2 to 3 Servings
SR Flour 1 cup
Water 1/2 cup
Salt 1/4 teaspoon
Cauliflower 1/2 *thinly sliced
Thinly Sliced Pork 200g
Corn Kernels 1/4 cup
Cheddar Cheese 50g *cut into 1cm cubes
Spring Onion 1 *finely chopped
Preheat the oven to 220°C. Make the batter by mixing the Flour, Water, Eggs and Salt.
Add thinly sliced Cauliflower to the batter and mix it well. Add Corn Kernels and Cheese pieces and combine.
Line 2 baking trays with baking paper. Spread the mixture on the trays and cover with Thinly Sliced Pork.
Bake for 15 to 20 minutes until Pork is brown and crisp and the Cauliflower mixture is cooked.
Place the Okonomiyaki on a large plate or board. Dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle with finely chopped Spring Onion and serve.