Okonomiyaki
Photography by Sarah Tuck.
I have read a great deal about these classic Osaka-style Okonomiyaki – described as everything from Japanese pancakes to pizza – but to me, they’re more like a Japanese take on the good old Kiwi corn fritter. The name translates as “Grilled what you like” and in Japan they’re made with grated nagaimo or yamaimo, a glutinous yam, but I’ve found they still work perfectly in this slightly simplified version. Feel free to add fillings “as you like” and enjoy for lunch or a casual dinner.
Serves: 4
INGREDIENTS
1½ cups plain flour
2 teaspoons baking powder
1 teaspoon caster sugar
¼ teaspoon salt
4 eggs
1 cup dashi, diluted in fish stock or water
½ cabbage finely shredded (you need 8 cups)
3 spring onions, chopped
¼ cup sushi ginger, sliced (or use the traditional Beni Shoga)
1 cup chopped cooked prawns
200 grams streaky bacon, chopped
2 tablespoons flavourless oil (such as rice bran)
To serve:
okonomi sauce (you can also use tonkatsu sauce, or Worcestershire sauce)
mayonnaise (such as Japanese Kewpie brand)
katsuobushi (dried bonito flakes – optional)
aonori seaweed flakes (or substitute with finely sliced wakame)
finely sliced spring onions (optional)
pickled ginger (optional)
toasted sesame seeds (optional)
METHOD
Sift flour, baking powder, sugar and salt into a bowl.
Whisk eggs and dashi together, then whisk into the flour mixture to create a smooth batter. Leave to sit for 30 minutes.
Mix cabbage, spring onions, ginger, prawns and bacon into the batter. Heat oil on a hot plate over medium heat and spoon on mixture to create 4 to 6 fritters, depending on the size you would like. Cook for four minutes before carefully flipping to cook another four minutes.
Serve topped with okonomi sauce, mayonnaise, katsuobushi and aonori.
Miniature versions would be great served with drinks, while 4 big okonomiyaki would serve 4 for lunch, and for dinner with a side – I suspect a poached egg on top would be great too!
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!