100g tasty cheese cubed
¼ small green cabbage roughly chopped
1 large carrot roughly chopped
3 celery stalks roughly chopped
3 spring onions sliced
300g plain flour or Okonomiyaki flour if available
40g brown sugar
1 x 485ml can of evaporated milk
Water to form batter approx 50 – 100g
Place cheese in TM bowl and chop for 9 seconds on speed 9 and set aside.
Place cabbage, carrot and celery in TM bowl and chop for 5 seconds on speed 5 and set aside.
Place all remaining ingredients in bowl and combine on speed 4 for 5 seconds until batter forms. Add water to mix to get desired consistency of a stiff batter.
Return chopped vegetables, cheese and sliced spring onions to TM bowl and mix into batter for 10 seconds on REVERSE speed 3.
Once combined, pour mixture into a heated frying pan to a depth of 1-1.5cm. Various sizes and shapes can be achieved with the assistance of egg rings and pancake moulds. Cook on medium heat for 2-3 minutes each side or until golden brown.
Try serving with Japanese mayonnaise (kewpie) and okonomiyaki sauce (available from Asian grocers).
Add 150 – 200 grams of shredded cooked chicken or sliced ham for an added protein kick.
Recipe contributed by Steph Berg