An okonomiyaki sits in the delicious mid-ground between omelette and pancake, and it is very easy to make. Roughly meaning “whatever you want”, okonomiyaki is largely free-form, aside from the main ingredients (starch, eggs, and onions) so you can be pretty liberal with your ingredients as per your taste. Our recipe, with bacon and seaweed, served with Roza’s Gourmet Sauces Wasabi Sichuan Mayonnaise is outrageously delicious.
Ingredients for 2 medium sized okonomiyaki:
- 1 potato, sweet or otherwise, grated
- 2 eggs
- 1 cup of flour
- 250 ml (1 cup) of water
- pinch of salt
- 2 spring onions (chopped)
- 125g of chopped spinach or 1/4th of a cabbage, grated
- a rind of bacon, or pork belly
- Shredded nori, to serve
- 2 tbs Vegetable oil, for frying
- Roza’s Gourmet Sauces Wasabi Sichuan Mayonnaise
- In a bowl, combine the potato, eggs, flour, water, and salt until it has formed into a batter with the consistency of thick cream. Add the spinach/cabbage, and onions to the batter.
- Heat some of the oil in a medium sized frypan at medium-low heat.
- Add about a cup worth of the batter to the frypan and lay strips of bacon (or pork belly) over the top.
- Cook with the lid on for about five minutes.
- Flip pancake to cook on the other side, with the lid on for another five minutes.
- Place cooked okonomiyaki on a plate, garnish with nori and drizzle with a generous amount of Roza’s Gourmet Sauces Wasabi Sichuan Mayonnaise.
How to Pick Your Wine:
Roza’s recommends Witchmount 2011 Lowen Park Sauvignon Blanc to compliment our Okonomiyaki with Wasabi Mayonnaise. This well-balanced white has a crisp finish and plenty of tropical notes to play up our tangy dish. Bon appetit!