I love Japanese food but it’s a cuisine I rather eat out than try to learn to make it myself (apart from the odd sushi rolls once in a very long while). For this week’s Japanese theme I don’t have any Japanese cookbooks for inspiration. I remember bookmarking a recipe for Japanese savoury pancake (okonomiyaki) a couple of months ago from Closet Cooking and decided that I was going to make it for this week’s theme. I wanted to make this as I thought it was a great way to get some vegetables into my 3 year old. The key ingredients for this dish is the batter and cabbage and the rest you just put in whatever you like. It is so simple and versatile.
Adapted from Closet Cooking
1.5 cup plain flour
1 cup water
2 cups packed (shredded)
1/2 cup carrot, grated
1 cup zucchini, grated
1 green onion (chopped)
1/2 cup chicken (but you can also use prawns or bacon)
Oil for frying
Bonito fish flakes
Seasoned seaweed sheet
1. In a large bowl, mix the flour, water, egg to form a batter. Add cabbage, carrot, zucchini and spring onions.
2. Heat some oil in pan. Fry the meat until cooked.
3. Pour in 1/4 of mixture into pan. Cook on medium heat until golden brown on both sides.
4. Once cooked removed from pan and onto plate. Top with okonomiyaki sauce, mayonnaise, bonito fish flakes and seaweed.