Last night I needed a good hit of protein and veggies, but was getting bored with the lentil and rice cook-ups I have been living off in the last week. So… to The Sustainable Table for simple inspiration. The great thing about this recipe is that you can use whatever seasonal veggies look the tastiest, so from Alfalfa House in my old neighbourhood I picked up a zucchni, a french cream potatoe, a carrot and some kale. Okonomiyaki… onwards!
Japanese Pancakes/ Okonomiyaki
The first three ingredients plus the potato are your base then you can really add what ever you like.
4 large eggs
3/4 cup of flour
1/2 cup water
1 french cream potato washed and grated (no need to peel)
half a zucchini grated
half a carrot grated
a few leaves of kale thinly sliced
5 green onions thinly sliced.
Beat eggs, add flour and water. Mix well. Add potato and other veggies.
Melt a little butter in a pan over medium and spoon the mixture to size you like and cook for about 3-4min, then flip and cook for another minute.
Then, for round two… in effort to use up what was in the fridge, ol’ slapdash over here chopped up a bit of left over BBQ chicken and sauteed with a little onion and tomato chilli pesto. I topped the pancakes with this mix and melted some cheese on top. The end result was an incredibly tasty dish which could moonlight on the menu of Jap-Mex San Franciscan food truck.
However, a more traditional topping would be a drizzling Japanese Okonomiyaki sauce, a few dabs of Japanese mayonnaise and fresh herbs.