Brussels Sprout Okonomiyaki
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Brussels Sprout Okonomiyaki
Recipe By Michael Weldon
Ingredients
2 cups Brussels sprouts, sliced thinly
1 cup carrots, julienne
2 spring onions, sliced thinly
2 tbs pickled ginger, sliced thinly
1 cup plain flour
1 tsp baking powder
1 tsp salt
4 free range eggs
Okonomiyaki Sauce
2 tbs oyster sauce
¼ cup ketchup
2 tbs caster sugar
2 tbs worcestershire sauce
Garnish
kewpie mayonnaise
2 nori sheets, toasted and crushed
2 tbs toasted sesame seeds
Method
In a large bowl combine the flour, baking powder, salt, eggs and a splash of water, then whisk into a batter. Add the sprouts, spring onion and ginger, mix together.
In a seperate bowl, combine the okonomiyaki sauce ingredients.
Heat a frypan over a medium heat with a drizzle of olive oil in it. Spoon a quarter of the thick mixture into the pan. Cook until golden brown and crispy, flip and repeat the process. Cook all the batter.
To serve, drizzle the sauce over the okonomiyaki. Drizzle the kewpie over the top in lines. Sprinkle with the nori and sesame seeds.
