Drool...... as I watched Masterchef Australia S6 preparing sushi. I asked my husband (who was also drooling next to me) if we could have sushi for lunch the next day. Hee hee, he had no chance to object as I quickly made it into a statement, not a question. :p Ladies, this is a good tip! State your requests gently yet firmly and sweetly =)
Since it was Japanese meal day, let me try my hand on the well-loved Japanese pancake, okonomiyaki! To my surprise, it was quite easy to prepare. The only hassle was that I had to prepare one serving at a time, that means standing in front of stove for quite some time. (HOT!)
I had prepared some tomato rice to go along with this. Of course, you can add anything or nothing. It's full of cabbage goodness and very satisfying on its own.
BASIC OKONOMIYAKI
Ingredients (about 5 servings)
2 cups plain flour
2.5 cups water
1/2 stock cube or 1.5 tsp dashi powder
4 eggs
1/4 of cabbage, washed and sliced thinly
2 small onions, diced
3 spring onions, diced
Okonomi sauce or Tonkatsu sauce
Japanese mayo
Shredded Japanese seaweed
Bonito flakes
Toppings (optional) Per serving
1/2 bowl Tomato Rice
1 egg
Ham or Bacon
Methods
1. Dissolve stock cube into some hot water. In a mixing bowl, combine flour, water and dissolved stock.
2. Lightly beat eggs and combine into batter.
3. Bruise the sliced cabbage to soften the leaves. Add in onions, spring onions and lastly cabbage. Stir well.
4. In a non-stick pan, lightly oil pan over medium heat.
5. Scoop a ladle of batter (stir before scooping) and place in hot pan. Quickly shape into an inch thick circle and fry for about 3-4 minutes.
6. If you have toppings, place them on top, beat an egg and pour egg on toppings. Scoop enough batter to cover topping.
7. Carefully flip over the pancake and fry for another 3-4 minutes.
8. Slide onto serving plate, drizzle with sauce, mayo and finally top with bonito flakes and seaweed.
9. Devour time!
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