Okonomiyaki (called Oko by all lazy people) is a versatile dish. It's most often cooked with carrots, potatoes and cabbage, but can easily be adapted to use up whatever vegetables you have wilting in your fridge. I've added beans, spinach and zucchini successfully, and think that so long as everything you add cooks in the same or less time that potato, you can't go wrong.
Limp green beans that need using up!
The batter has forgiven every mistake I've ever made, but the sauces need to be just right! The way I get it right is to buy ABC sweet soy sauce, and kewpie mayonaisse (both are available at the supermarket). One of my best friends makes her own dark sauce with a mix of sweet chilli sauce, soy sauce and honey.
I learnt to make oko while I volunteered at Lentils As Anything in St Kilda: if you aren't sure whether you'll like it or not, head to 44a Blessington Avenue and try it first.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: Enough for four people as a side or entree, or for 2 people as a main.
Ingredients 1 cup of flour
1 grated carrot
1 grated potato
1/4 cabbage, shredded
1 onion diced
ABC sweet soy sauce
Mix together the flour, egg and vegetables.
Add water until you form a batter: for this recipe it will be around 3/4 of a cup, but will vary depending on your flour type. If you accidently add too much, don't panic, just add a bit more flour.
When your batter is thoroughly mixed, put a dash of oil into a fry pan on the stove
When hot, ladle batter into the pan.
Cook on medium heat for about 10 minutes per side (until the veg is soft).
Serve hot, with mayonnaise and sweet soy.
You can cook oko in large or small sizes, depending on how much batter you put into the pan. It's a bit like cooking pancakes: entirely up to you!