Cheddar & Kimchi Okonomiyaki

TOFU & WAKAME MISO SOUP

Menu details

Important Info:

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Transfer chilled ingredients to the fridge on arrival
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Nutritional information

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Estimated prep and cook time:

30 mins

Ingredients from your kitchen:

Cooking oil

Key info

Hero ingredient

Okonomiyaki Sauce

It was after that the WWII, during the recovery of the Japanese economy, that this sauce was born. After the war, the main source of nutrition was a simple flour cake, that would eventually become know as okonomiyaki. At the time the Worcestershire sauce was a popular topping for this cakes because of its savory, umami taste. So, in 1950, Seiichi Sasaki (Otafuku founder) introduced the “Otafuku Worcestershire Sauce” as a topping for the famous Japanese pancakes. However, after listening to okonomiyaki vendors complain that Otafuku sauce was too thin and runny for okonomiyaki, Seiichi began experimenting with a thicker sauce. In 1952, he produced a new product called “Otafuku Okonomi Sauce”, specifically for okonomiyaki, which is now the actual version of the famous sauce.

Heritage of the dish

While evidence of sweet pancakes can be seen in Japan as far back as the 1600's, okonomiyaki first appeared in the 1930's in a shop in Osaka. The dish became especially popular post World War 2 when rice became scarce and money was short. Okonomiyaki filled a gap as an inexpensive but filling dish and it's popularity encouraged the invention of kitchen equipment specifically designed to make this dish.

Notes from the chef

Reiko Hashimoto

0:00

Read transcript

Okonomiyaki is an iconic Japanese street food dish and it’s a savoury pancake that is made with a few simple ingredients. Okonomi means ‘as you like’ and Yaki stands for cooking or grilling. The base of okonomiyaki is made from a thick pancake-like batter filled with shredded hispi cabbage and spring onions. It’s served with a variety of savoury condiments including aonori seaweed, mayonnaise, and okonomiyaki sauce. It’s important to use Japanese mayonnaise, which is eggier, and tangier as compared to a regular mayonnaise and Okonomiyaki sauce which has a deep umami, fruity flavour. I’ve created two variations for you to choose from, one vegetarian option that uses cheddar & kimchi and another with prawn & bacon.

Okonomiyaki is believed to have first appeared in Osaka. It filled a gap as a satisfying, convenient and a filling dish. There are two main versions of okonomiyaki: Hiroshima-style and Osaka-style. Hiroshima-style okonomiyaki is made by layering the batter and followed by layers of cabbage, egg noodles, other condiments, and the batter again. Osaka-style okonomiyaki, on the other hand, mixes all the ingredients together in the batter before cooking.

It's one of the meals my boys enjoyed a lot as they were growing up and they liked Okonomiyaki’s for the fact that they could play around with the toppings to vary flavours. It’s a simple but great way to incorporate lots of vegetables in our diet.

Recipe details

Cheddar & Kimchi Okonomiyaki

Vegetarian

Summary

A Japanese savoury pancake consisting of shredded hispi cabbage, rich mature cheddar and crunchy, sour and spicy kimchi. The condiments for this dish are the real flavour showstopper.

Key facts

25 mins

2 of 5

946

Japan

Allergens

Gluten, Eggs, Mustard, Celery, Soya, Milk. May contain: Crustaceans, Molluscs

Health Nugget

Kimchi is a probiotic which helps to improve good bacteria in the gut. It is a good source of potassium, calcium and folate as well as contributing to intestinal health.

Kitchen Tips

Don't pat the mixture down too much when you add it to the pan otherwise the pancake will be dense.

Equipment Required

Knife, chopping board, bowl, large frying pan with a lid.

Ingredients

Aonori seaweed flakes

Baking powder

Cheddar

Cooking oil*

Eggs

English mustard

Fried shallot flakes

Hispi cabbage

Japanese Mayonnaise

Kimchi

Konbu dashi powder

Okonomiyaki sauce

Plain flour

Spring onions

Water*

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

946

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Tofu & Wakame Miso Soup

Vegetarian

Summary

Classic vegetarian Japanese soup packed full of flavour combining rich umami miso with salty dried seaweed.

Key facts

10 mins

1 of 5

Japan

Allergens

Soya

Health Nugget

Wakame seaweed is one of the few plant sources of iodine and the amino acid tyrosine, both crucial for healthy thyroid function. Whilst tofu is a fantastic source of plant-based protein, iron and calcium.

Kitchen Tips

Ensure you dry your tofu properly so it can absorb lots of flavour whilst cooking.

Equipment Required

Knife, chopping board, kitchen towel, ladle, large saucepan.

Ingredients

Konbu dashi powder

Miso paste

Spring onions

Tofu

Wakame seaweed

Water*

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

6.6

Energy (kcal)

Fat (g)

3.1

Carbohydrate (g)

3.3

Based on 2 person recipe and uncooked raw ingredients provided.

Japanese

Vegetarian

Japanese Vegetarian Okonomiyaki

Okonomiyaki is a popular Japanese street food dish that is made with a thick pancake style batter filled with shredded cabbage and delicious savoury toppings. Originally from Osaka, Okonomiyaki literally translates to "cooked as you like it". This dish is made complete with a variety of savoury toppings, in this case cheddar and kimchi, and best enjoyed with a thick sweet brown okonomiyaki sauce.

Experience includes everything you need to cook: