Okonomiyaki From the Garden

(Japanese Pancakes)

Okonomiyaki Sauce:

2 teaspoons sugar

2 tablespoons Kecap Manis

2 tablespoons tomato sauce

1 teaspoon rice vinegar

Okonomiyaki Batter:

2-3 medium carrots, grated

A large bowl of assorted greens, finely shredded or chopped small (we use one

of those large 30cm diameter metal bowls) e.g. silver beet, English spinach, green beans,

Brussel sprouts, kale, cabbage, leeks, mushrooms, spring onions…

In fact anything you can forage from the garden or the fridge!

1 cup plain flour

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon sugar

6 eggs, lightly beaten

1 cup vegetable stock

Olive oil (for frying)

Kewpie mayonnaise or whole egg mayonnaise (for topping after cooking)

Method

Combine all the sauce ingredients in a bowl, mix well and set aside

To make the batter finely shred/chop all the vegies and place in a large bowl.

Whisk together the flour, baking powder, salt and sugar and pour over vegies,

mixing thoroughly.

Whisk the beaten eggs together with vegetable stock and pour over vegies

stirring and tossing with a large metal spoon until thoroughly combined.

Heat a medium to large non-stick frying pan adding a teaspoon of olive oil

when pan is hot. Add a large spoonful or ladle of batter to the pan making a

neat circle of about 15 – 20cm and about 1cm thick. Cook for about 4 minutes

on both sides or until nicely browned, using a wide spatula to turn them.

Reduce heat if they are browning too quickly. Remove from pan and keep

warm. Continue with rest of batter.

To Serve drizzle pancakes with spoonsful of sauce in a zigzag fashion forming

lines across. Then drizzle Kewpie mayonnaise in the opposite direction

forming a crosshatch pattern.

Place covered leftover Okonomiyaki in the fridge for lunch the next day.

To freeze leftover Okonomiyaki separate them with sheets of parchment paper

and place in a sealed container. Thaw before reheating.

To re-heat place Okonomiyaki in a dry pan on medium heat for a minute or

two and flip over before serving. Don’t forget the sauce and the Kewpie!