This past week has been a bit of a washout cooking wise. We had the big birthday party and with it overnight guests and the obligatory sore heads the next day and then a wedding which seems to have eaten up the entire weekend − although I can’t think of many better ways to lose a weekend than in celebrating the union of two very special people. The result of all this is that I didn’t make any meatless dishes this week worthy of the blog, so I’m rehashing a previous vegetarian dish that I posted before I started the weekly Meatless Monday series.
This is okonomiyaki, a Japanese pancake made from shredded vegetables and an easy-as-pie batter. Check out the original post here. It’s delicious and it’s a super good recipe to have in your arsenal when you’ve got nothing in your fridge except half a cabbage and some tired carrots, which seems to happen to us a lot. If you’re feeling really fancy, you can put a poached egg on top. Serve this for breakfast, brunch, lunch or dinner, you won’t be disappointed!
Bon appetit (without the meat)!
1/4 head White Cabbage, finely shredded
2 Carrots, finely shredded
1 Zucchini (Courgette), finely shredded (if you have one, if not it’s good without it too)
1 cup White Flour
3/4 Dashi, or 1/2 cup Water and 1/4 Soy Sauce plus a couple dashes of Fish Sauce
Vegetable or Sunflower oil for frying
Green Onions (Spring Onions) for garnish
1. Mix flour and dashi or water, soy sauce and fish sauce mixture together.
2. Add shredded vegetables and stir to combine.
3. Heat oil over medium heat, then add batter and vegetables and smooth to make an even layer.
4. Cook over medium heat for 7-10 minutes until golden.
5. Flip (don’t over think it, just do it!) and cook on the other side for 7-10 minutes until golden and cooked through.
6. Serve drizzled with mayonnaise (Japanese mayonnaise if you want to be very authentic), sriracha or other chilli sauce and thinly sliced green onions (spring onions).