22/05/2016
Okonomiyaki
Eggs / Winter / Lisa Featherby / Serves: 4


160 ml dashi stock
100 gm (1/3 cup) plain flour
3 eggs, lightly beaten
1 small zucchini, coarsely grated
1/2 small carrot, coarsely grated
5 spring onions, thinly sliced, plus extra to serve
250 gm Savoy cabbage, shredded
2 tbsp vegetable oil
16 prawns, shells removed, cut into 1cm pieces

To serve:
Japanese mayonnaise
okonomiyaki sauce
thinly sliced pickled ginger and nori




Notes:

Add 4 thin rashers streaky bacon.
Place bacon over okonomiyaki once the first side is cooked, carefully flip over and cook until bacon is golden and crisp (3-4 minutes).

Source:

Adapted from:
Gourmet Traveller
December 2013


Toss together zucchini, carrot, spring onion and 200gm cabbage.
Whisk dashi stock and flour together in a bowl until smooth.
Add prawns, vegetables, eggs, and mix to combine (do not overmix), then season to taste and set aside.

Heat oil in a large frying pan over medium-high heat.
Add batter, press with a spatula to make even and cook until golden and crisp (5-7 minutes).
Use a large plate or cover to carefully flip over and cook until golden and cooked through (3-4 minutes).

Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, remaining cabbage and extra spring onions and serve with pickled ginger and nori.