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  • Australian Women’s Weekly NZ

    GENIUS RECIPES from the SLOW COOKER

    Apr 19, 2023 4 minutes
    STYLING by KATE BROWN

    Okonomiyaki

    SERVES 6 PREP TIME 25 MINUTES (+ STANDING + REFRIGERATION TIME) COOK TIME 2 HOURS 5 MINUTES

    ⅓ green cabbage (500g), sliced thinly1 teaspoon fine sea salt6 eggs1 cup (250ml) instant dashi stock½ cup (75g) cornflour½ cup (75g) plain flour2 trimmed corn cobs (500g), kernels cut and reserved6 green onions, sliced thinly, white and green parts kept separate1 tablespoon sesame oil4 rashers streaky bacon okonomi sauce, Kewpie mayonnaise, bonito flakes and seaweed furikake, to serve

    1 Place cabbage in a large bowl; sprinkle with salt. Using your hands, mix until cabbage is well coated in salt. Set aside for 30 minutes to release liquid from cabbage; squeeze out and discard liquid.

    Meanwhile, whisk eggs in a large bowl until lightly

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