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Okonomiyaki with shredded cabbage, daikon and fried noodles

Australian Gourmet Traveller recipe for okonomiyaki with shredded cabbage, daikon and fried noodles.

By Lisa Featherby
  • Serves 2 - 4
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  • 160 ml dashi stock (see note) or water
  • 100 gm plain flour (1/3 cup)
  • 3 eggs, lightly beaten
  • 1 small zucchini, coarsely grated
  • ½ small carrot, coarsely grated
  • 5 spring onions, thinly sliced, plus extra to serve
  • 200 gm Savoy cabbage, shredded
  • 2 tbsp vegetable oil
  • 4 thin rashers streaky bacon
  • To serve: Japanese mayonnaise, okonomiyaki sauce, fried noodles and thinly sliced pickled ginger and nori (see note)


  • 1
    Whisk dashi stock and flour together in a bowl until smooth. Add eggs, zucchini, carrot, spring onion and 150gm cabbage and mix to combine (do not overmix), then season to taste and set aside.
  • 2
    Heat oil in a large frying pan over medium-high heat. Add batter, press with a spatula to make even and cook until golden and starting to set (3-4 minutes). Place bacon over okonomiyaki, carefully flip over and cook until bacon is golden and crisp (3-4 minutes). Turn over again and cook until golden and cooked through (2-3 minutes).
  • 3
    Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.


Note Dashi powder is a great option when you need to make dashi stock in a hurry: make it according to packet instructions. Dashi powder, Japanese mayonnaise, okonomiyaki sauce and nori are available from Japanese grocers.