Leftovers Okonomiyaki

Okonomiyaki is the perfect way to transform all sorts of leftovers into something delicious – after all, that’s what it’s designed for… Okonomi means ‘anything you want’ and yaki means ‘grilled’ – its an omelette/pancake that’s packed with anything you want!

Our Leftovers Okonomiyaki is entirely non-traditional but no less delicious. As the name says – you can use literally anything you want, so treat this as a guide rather than a recipe!

Ingredients (serves 4)

For the Pancakes
1 Knob of Ginger (peeled & sliced)
2 Cloves of Garlic (peeled & sliced)
3 Spring Onions (sliced – use normal if needed)
About three handfuls of leftovers chopped into small chunks. Think cabbage, peas, carrots, a few potatoes, turkey, kale, sprouts
Sesame Seeds (optional)
c. 50g of Flour (5 tablespoons)
3 whisked eggs
Oil for cooking

For Okonimyaki Sauce
A dash of Soy Sauce
1 tbsp of Worcestershire Sauce
3 tbsp of Ketchup
1 tbsp of Mayo

Equipment

A large frying pan
A mixing bowl
Knife & chopping board
Spatula

Method

Gently fry the ginger, garlic & spring onions in a little oil for a few minutes until the onions are soft.
While they’re cooking, get all your leftovers into a large mixing bowl. Make sure everything is chopped / broken into small chunks or strips.
When the onions are soft, add them to the leftovers, with the sesame seeds (optional).
Add the whisked eggs and about a tablespoon of soy sauce and mix everything together.
Add the flour bit by bit to form a thick, chunky batter. You want the leftovers to stick to themselves.
Heat your frying pan to medium and add a little oil. Scoop about a palmful of batter into it and flatten with a spatula. Cook until golden on one side (about three minutes) and flip to cook the other side.
Repeat in batches until you’ve done all the batter.
Mix the sauce ingredients together and top your pancakes to serve. You can also add things like chopped nori seaweed or dried bonito flakes for authenticity.