Okinomiyaki
This is a great quick meal, a brunch, lunch or dinner. With so much cabbage around, and the ability to top it with what ever strikes your fancy it is timely and adaptable.
I made this with buckwheat flour from Terrace Downs. I would recommend getting your buckwheat from a wholefood store if you can, like Piko Wholefoods in Christchurch. You can add bacon or pork belly if you like, but I kept this vegetarian and gluten free.
Makes two large pancakes or four smaller ones.
Ingredients:
- 3 cups of finely shredded Streamside cabbage,
- 1 tablespoon of high-quality soy sauce
- One Streamside spring onion
- 1tbspn of seasame oil
- 1/3 of a cup of water
- 1 teaspoon of salt
- One sheet of Nori cut into small pieces, half inside the batter
- Half a cup of buckwheat flour
- Two eggs
- Garnish with Streamside Coriander, and bok choi
- Kewpie mayo
- Nori on top of the pancake
Method:
- Finely shred streamside cabbage and the spring onion and place in a bowl with the salt and scrunch the salt in with your hands.
- Add soy sauce, oil, half the cut Nori, two eggs and whip with a fork.
- Add the water and stir mixture.
- Add the buckwheat flour and stir.
- Let sit for half an hour for the flour to hydrate.
- Warm a griddle or pan with sesame oil, ladel your desired amount on to pan.
- Cook for at least three mins on one side, until the top starts to go opaque.
- Flip, and when cooked, place on a plate, cover with desired toppings and eat with your favourite accompaniments.