Okonomiyaki-Inspired Traybake Recipe
A budget-friendly, oven-baked twist on classic okonomiyaki, featuring shredded cabbage, spring onions, Cheddar cheese, and a light savory batter, finished with a sweet and tangy sauce drizzle.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Ingredients
- For the Bake:
- 2 tablespoons sesame oil
- 200 g plain flour
- 4 large eggs
- 150 ml water
- 1/2 white cabbage, finely shredded (about 400 g)
- 50 g Cheddar cheese, coarsely grated
- 1 tablespoon soy sauce
- 8 spring onions, finely sliced (reserve some for garnish)
- 1/4 teaspoon salt
- For the Sauce:
- 2 tablespoons ketchup
- 1 teaspoon runny honey
- 1 teaspoon soy sauce
Instructions
- Preheat oven to 220°C (200°C fan). Place a 25 x 30 cm roasting tin inside with sesame oil and heat for 5 minutes.
- In a bowl, mix flour and salt. Add eggs and gradually whisk in water until smooth.
- Fold in shredded cabbage, Cheddar cheese, soy sauce, and most of the spring onions.
- Carefully remove the hot tin from the oven and pour in the mixture, spreading evenly.
- Bake for 30–35 minutes until golden and set in the center.
- Mix ketchup, honey, and soy sauce to make the drizzle.
- Cool for 5 minutes, garnish with reserved spring onions, drizzle with sauce, slice, and serve.
Notes
- Add shredded carrots or chili flakes for variation.
- Wholemeal flour can replace plain flour for added fiber.
- Reheat in the oven for best texture.
- Freeze portions up to 2 months.
- Ensure oven is fully preheated to avoid a soggy center.
Nutrition
- Serving Size: 1 portion
- Calories: 435 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 210 mg
