Crisper Clear-out Okonomiyaki
Ever since I learned okonomi means ‘how you like’ I have felt this dish is the uber example of a recipe template. Generally, it’s made with cabbage but it’s also a fabulous way to use up half a carrot, the less-than-stellar spring onions and broccoli stalk that may be lurking in your vegetable crisper. I often make it with thick-cut bacon too – as pictured above.
All that said, I love all the traditional toppings – Kewpie mayo, tonkatsu sauce, katsuobushi (bonito flakes), shredded nori and so on.
The recipe will yield 1 large pancake which we usually share, 6 palm sized pancakes which are great if you’re doing a multi course meal or a dozen (or more) mini pancakes as a starter with drinks. Feel free to double the recipe as suits your requirements as undressed mini pancakes also make a great transportable lunch the next day.
ingredients
- 1/2 cup plain flour
- 1/2 tsp fine salt
- 1 tsp baking powder
- 1 tbsp neutral oil (or even leftover oil from anchovy jar)
- 1 egg
- 1/3 cup water
- 2 tsp white miso
- 1 cup grated or thinly sliced vegetables such as spring onion, cabbage, carrot, broccoli stalk etc
- neutral oil for frying
method
Stir together the flour, salt, and baking powder in a bowl. Whisk the oil, egg, water, and miso together in separate bowl/jug and pour into the dry ingredients. Mix well to a thick batter.
Dump the grated vegetables into the batter and stir til combined.
Heat a little neutral oil in a frypan then spoon in the batter to acheive the desired sized pancakes. Cook for 2-4 minutes each side until they’re a dark golden colour. If you’re unsure if they’re cooked through, cut one in half to satisfy your curiosity.
To serve, top with drizzles and squiggles of mayo and tonkatsu sauce and as much katsuobushi, nori, pickles etc as your heart tells you.