🇯🇵 Japanese

Kabocha Pumpkin Okonomiyaki

Name: Kabocha Pumpkin Okonomiyaki
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 small, grated Garlic; 1, beaten Eggs; 150 g All-Purpose Flour; 300 g, shredded Cabbage; 1 tsp White Pepper; 80 g Breadcrumbs; 3 tbsp, for frying Neutral Oil; 500 g Kabocha Pumpkin; 3 tbsp Kewpie Mayonnaise

🇯🇵 Japanese

Little savoury cakes of kabocha pumpkin, golden outside and tender within — great hot or cold. 22 minutes of mostly hands-off cooking.

Prep 15 min Cook 7 min Serves 4 Medium

Ingredients

Garlic1 small, grated
Eggs1, beaten
All-Purpose Flour150 g
Cabbage300 g, shredded
White Pepper1 tsp
Breadcrumbs80 g
Neutral Oil3 tbsp, for frying
Kabocha Pumpkin500 g
Kewpie Mayonnaise3 tbsp

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Chop or mash the kabocha pumpkin finely, then mix with the breadcrumbs, egg, grated garlic and white pepper.
2
Season generously, then shape into 8 small patties with wet hands.
3
Chill for 15 minutes so they hold their shape in the pan.
4
Shallow-fry in the Neutral Oil over medium heat for 3-4 minutes a side until crusty and cooked through.
5
Drain briefly and serve with yogurt, shiso leaves and wedges of rice vinegar.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: simmered pumpkin/ KABOCHA NO NIMONO. Japanese side dish · on YouTube