A few weeks ago I decided that I was going to host a sushi and sake night for some of my good friends, featuring loads of yummy sashimi, sushi, karaage chicken, edamame and okonomiyaki. Loving okonomiyaki but having never made it, I figured I should probably practice a few times until unleashing it on my friends. Below is a combination of a few different recipes I found online, and which is reliably delicious.
INGREDIENTS (makes 1)
50 mls vegetable stock
1 small starchy potato, grated
1 tbsp finely chopped japanese pickled ginger
A small handful of fried shallots
1 tbsp sliced spring onion
1/4 cabbage, finely chopped
Dried bonito flakes
1 sheet nori, sliced
Start by whisking the egg and flour together, then adding the stock in a thin stream, whisking constantly. Keep whisking until the mixture is quite smooth and there aren’t any nasty flour lumps. Add the rest of the ingredients and mush together with your hands., then leave for a few minutes (I feel like this helps the starch from the potato to help everything stick together). Heat some oil in a saucepan and spoon the mix into the centre. Smoosh out evenly to the edges with a wooden spoon and leave for a few minutes until the bottom begins to get brown and crisp. Flip and do the same to the other side.
Transfer to a plate, drizzle with the okonomiyaki sauce and mayo, then add the bonito flakes and the nori and serve. Yum!
EDIT: This post is tagged vegetarian, which it is, apart from the bonito flakes – but it’s just as delicious without them!