One thing I really love about okonomiyaki is it’s versatility in the use of ingredients. It makes the ideal dish for using up those bits and bobs of leftover produce you might have lying around in the fridge or pantry, giving them a new lease of life, especially for veggies that you might only have a limited amount of.
Okonomiyaki, is a Japanese savoury pancake and translates to “ how you like” or “what you like” and can be enjoyed at breakfast, lunch, dinner or even a midnight snack if the craving calls. The recipe for the pancake I am using is from Cornersmith’s “ Use it All” cookbook and is a great starting point as a base for creative toppings.
This makes around 8
Ingredients
400g of thinly sliced cabbage
200g of a mix of veggies thinly sliced- some ideas include onion, leeks, carrot, potato or even zucchini (squeezed dry)
1 Tsp of baking powder
1 Tsp salt
½ Tsp cracked black pepper
2 free-range eggs
160ml water
1 Tbsp of oil
For the toppings you can be as flexible as you like, these are some of my suggestions:
Freshly made slaw
Smoked trout
Mayonnaise
Sweet chili sauce
Soy Sauce
Kimchi
Pickled ginger
English spinach
Leftover poached chicken
Let you imagination go wild!
Method
Mix together the cabbage and the thinly sliced veggies
In a separate bowl mix together the flour, baking powder, salt and pepper
In the third bowl whisk the eggs and 160ml of water
Pour the wet mixture into the dry mixture and stir until combined
Gradually fold in the sliced vegetables into the batter with the mixture loosening as you mix it through
Heat the oil in a saucepan over a medium heat
Making the pancakes in batches add ½ a cup of batter to the fry pan, spreading it out to make roughly a 10cm size pancake
Pan fry the pancakes for 3minutes each side until golden brown
Serve with your toppings of choice
If you make this recipe or an old-hand at okonomiyaki, please share your creative topping combinations below, I would love to see them! Drop me a line at hello@clovarcreative.com
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