I had plans for a glorious meal tonight. Pork Siew Yuk, rice, vegetable stir fry. I’ve spent most of today salivating at the thought. Unfortunately, the pork did not defrost in time. In fact, I cannot recall the last time I saw a piece of meat defrost quite so slowly. As I type it is still defrosting, and marinating in the fridge. Guess what we’re having tomorrow night?

In order to feed the troops in a timely manner, the thermomix made short work of okonomiyaki; a family favourite. Thanks to my massive fry pan, this was prepared, cooked and served in just on 10 minutes.

Vegetarian Okonomiyaki
220g plain flour
60g corn flour
200ml water
10g dashi powder
2 eggs
20g pickled ginger
8og tasty cheese, cubed
420g cabbage, roughly chopped
corn kernels, sliced from 2 cobs
2 – 3 tablespoons rice bran oil
To serve
okonomiyaki sauce
kepie mayonnaise
bonito flakes – omit for real vegetarians!

  1. Place all ingredients (except those under to serve) in thermomix bowl. Chop for 15 – 20 seconds on speed 6
  2. Heat oil in pan, pour in half the batter, split into two thick pancakes. Poke a few holes in each with the end of a wooden spoon to let steam out.
  3. After a couple of minutes, when base is browned, flip. Cook for another couple of minutes. Remove from pan.
  4. Repeat with remaining batter.
  5. To serve, drizzle with okonomiyaki sauce and then kewpie mayonnaise. Sprinkle with bonito flakes if required.