Our version of Japanese okonomiyaki is full of flavour and texture, with crunchy brussel sprouts, rich Pure Paua Mince and then loaded with sesame seeds, fried shallots and tangy sauce.

Serves: 4-6
Prep Time: 30 minutes
Cook Time: 15 minutes
Recipe by Gretchen Lowe, My Weekend Table

INGREDIENTS


Okonomiyaki Sauce
1⁄4 cup oyster sauce
3 tbsp caster sugar
1⁄2 cup tomato ketchup
1⁄4 cup worcestershire sauce


Okonomiyaki Batter
6 eggs
50g plain flour
1 tsp sea salt
1 tsp dark soy sauce
1 tsp toasted sesame oil
1 large shallot, thinly sliced
500g brussel sprouts, shredded
vegetable oil
1 200 pottle of Chatham Island Food Co Pure Paua Mince, thawed

To serve
1 cup fried shallots (store-bought are fine)
1⁄4 cup sesame seeds, toasted
Japanese mayonnaise (Kewpie)


METHOD


1) For the Okonomiyaki sauce, mix oyster sauce and sugar together until the sugar has dissolved. Stir through ketchup and Worcester sauce and set aside.
2) To make the batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth.
3) Fold the shallots and brussel sprouts until everything is well coated.
4) Heat enough oil to cover the bottom of a large frying pan over a medium–high heat until simmering.
5) Spoon a quarter of the batter into the pan pressing down with the back of a spoon. Dot 1⁄4 of the Pure Paua Mince pottle (50g) onto the top of each. Fry one side until golden-brown 3-4 minutes then flip to cook the Paua side for 1-2 minutes.
6) Repeat with the remaining three pancakes.
7) Serve drizzled with thin lines of the okonomiyaki sauce, kewpie mayo, toasted sesame seeds and fried shallots.

This recipe was created using our award-winning Chatham Island Pure Paua Mince...