Vegetarian Okonomiyaki

by Jac's Veghead (follow)
Dinner (2274)      Lunch (1798)      Vegetarian (1517)      Japanese (116)      Cabbage (35)      Pancake (13)      Japan (2)      Bar snack (2)     
I have always loved okonmiyaki and since visiting Japan for the second time last year have wanted to recreate this iconic dish. This version is "Osaka style" meaning the ingredients are cooked into the batter. Okonomiyaki roughly translates to "what you like, grilled" and this is a a very flexible dish. The batter, cabbage and garnishing should not be changed but feel free to add chicken, octopus, prawns or even noodles if you wish.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 1 servings

1 egg
50g plain flour
50g stock
15g raw potato
1-2 tsp spring onions
tsp fresh ginger or Japanese pickled ginger
125g cabbage
Prawn, octopus, squid or thinly-sliced pork belly

To garnish
Kewpie mayonnaise
Okonomiyaki sauce or HP sauce
Optional additions
Bonito fish flakes
Powdered seaweed

This recipe is for one serve. In the pictures I have taken I made enough batter for 4 people.

Make the stock and set aside to cool.

Grate the potato, thinly shred the cabbage, dice the ginger and chop the spring onions. Place in a large bowl.

Once the stock is cool mix together the egg and flour stir until there are no lumps.

Pour the batter over the vegetables and mix well.

Heat a thin layer of oil in a frying pan on a medium heat. It is important that the pan is not too hot or stray pieces of cabbage will turn black and the inside will be under cooked.

Pour the mixture into the fry pan and fry for five minutes each side.

Turn onto a plate and cover with kewpie mayonnaise, HP sauce and which ever other toppings you choose.

#Bar snack
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