Osaka-Style Okonomiyaki
Serves: 4–5
Prep & Cook Time: 40 minutes
Ingredients:
½ white cabbage, finely chopped
3 spring onions, chopped
1 medium zucchini, finely diced
30g pickled ginger, roughly chopped
3 eggs, beaten
2 tsp salt
300ml cold water
1 cup plain flour
1 cup cornflour
Vegetable oil, for frying
To serve: Japanese mayo, okonomiyaki sauce, bonito flakes, aonori (seaweed powder)
Silky Butternut Pumpkin Soup with Croutons
Serves: 6 - 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Calories: ~220 per serving
Ingredients
Soup:
2 tbsp olive oil
250g unsalted butter
2 large butternut pumpkins, cut into chunks
3 medium leeks, diced
4 cloves garlic, minced
1.5 litres vegetable stock (use Vegeta if preferred)
1 ½ tsp salt
½ tsp black pepper
To Serve:
2 cups homemade croutons
Lainey’s vegan chilli oil (optional)
Method
1. Make Batter: Whisk flours and water until smooth, then add eggs and mix well.
2. Prep Cabbage: Massage salt into cabbage, let sit 5 mins, then squeeze out moisture.
3. Combine: Add cabbage, zucchini, spring onion, and ginger into batter and mix.
4. Cook: Heat oil in a non-stick pan. Cook pancakes (1 ladle per serve) until golden on both sides.
5. Top & Serve: Finish with mayo, okonomiyaki sauce, bonito flakes, and aonori.
Method
1. Heat Base: Heat a large pot over medium heat. Add the olive oil and butter, stirring until the butter melts.
2. Cook Aromatics: Add the leeks and garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
3. Add Pumpkin & Stock: Add the pumpkin chunks and pour in the vegetable stock. Season with salt and pepper, then stir to combine.
4. Simmer: Bring the soup to a gentle simmer and cook for 25–30 minutes, until the pumpkin and leeks are tender and soft.
5. Blend: Remove the pot from the heat and let the mixture cool for 10 minutes. Blend with a hand blender or food processor until smooth and creamy.
6. Reheat & Serve: Reheat gently if needed. Serve the soup in bowls, topped with homemade croutons and a drizzle of Lainey’s vegan chilli oil.