Asparagus Okonomiyaki

Serves 2
Total Time
25 Minutes
250g of asparagus
75g of wholemeal plain flour or white plain flour
120g of water
½ tsp of baking powder
1 tbsp of toasted sesame oil
1 tbsp of soy sauce
2 large British Lion eggs
2 spring onions, finely sliced
150g of green cabbage, very finely shredded
1 tbsp of vegetable oil
2 tbsp of ketchup
2 tbsp of brown sauce
Pinch of sugar
Pickled ginger
Spring onion, thinly sliced
Cress or microgreens
Step 1
Cut the bottom 2cm off the woody stalk of each asparagus and discard, then cut into thirds. Place into a large frying pan containing 1cm of water and place over a high heat. Once the water starts to simmer, leave to cook for one minute then drain.
Step 2
Place the flour, water and baking powder into a medium bowl. Add the sesame oil, soy sauce and eggs. Use a whisk or fork to stir it together until just combined – do not over mix.
Step 3
Add the cooked asparagus, sliced spring onions and shredded cabbage and stir together a few times to coat.
Step 4
In a small bowl, stir together the sauce ingredients.
Step 5
Heat the vegetable oil in the same frying pan you were using earlier over a high heat. Once hot, turn the heat down to low and pour in half of the batter, spreading it out into a roughly 20cm circle. Leave to cook for five to seven minutes until golden underneath. Flip and cook on the other side for a further five to seven minutes until cooked through – you can test this by poking a knife into the centre, if it comes out clean it’s done.
Step 6
Flip out onto a cutting board and serve with the sauce and toppings, as desired. Repeat with the remaining batter so you have two large pancakes

Recipe courtesy of

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