Okonomiyaki
Photography 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!
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.