OkonomiyakiMillyDentSunflower
plateinwhitefromProviderStore.
All other props stylist’s own.94 GOURMET TRAVELLER
50 mlgrapeseedoil,plus
extraif needed
Teriyakisauce(seerecipe
p93),Japanesemayonnaise,
pickledginger,aonori
(greennoriflakes),
katsuobushiandshichimi
togarashi(see note),
toserve
BATTER
75 gmtempuraflour
110 mlwater
CABBAGEFILLING
1 tbspgrapeseedoil
140 gmwhitecabbage,
cutinto1cmpieces
1 clovegarlic,finelychopped
¼ tspshichimitogarashi
2 smallspringonions,green
partcutinto3cmpieces,
whiteparthalved,then cut
into 3cm pieces1 Forbatter,mixingredientsin
a largebowlandsetasideto
restinthefridge(30minutes).
2 Forcabbagefiling,heat
a fryingpanovermedium
heat,addoilthenfryhalfof
thecabbagewithgarlicand
togarashi,stirringoccasionally,
untiljustwilted(2-3minutes).
Setasidetocool.
3 Addcooledcabbage,spring
onionandremainingcabbage
to batter mix and stir through.4 Heata 20cmcast-ironor
heavy-basedfryingpanover
highheatandaddoilwhenpan
is hot.Addbattermixture,then
reduceheattomedium,and
cookuntillightgoldenand
setonthebase(3minutes),
thenflipover,cookuntillight
goldenandcookedthrough
(3minutes).Increaseheatto
highandcookeachsidefora
further1 minute, addingextra
oilif needed,untilcrisp.
5 To serve,transferpancake
toa cuttingboard,cutinto
wedges,placeonplateand
brushwithteriyakisauce.
Drizzlewithmayonnaise,
garnishwithginger,aonori
andkatsuobushiand season
withtogarashi.
NoteAonori, katsuobushi
(driedbonitoflakes)and
shichimitogarashiareavailable
fromJapanesefoodstores.
BeersuggestionEchigo
KoshihikariRice Lager
from Japan.Okonomiyaki(Japanesepancake)
SERVES 4-6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS RESTING, COOLING)“Okonomiyakiis typicallyfoundinOsaka,buteverycity
hasitsownstyle,”saysBarthelmess.“Youcanreallyuse
whateveryoulikeforthefilling,soit canbea gooddishfor
cleaningupalltheleftoversinyourfridge.”AtYokoDining,
Leeaddskimchitotheokonomiyaki for a Korean twiston
the more classic version.Pickledcabbagewith
kombuandcucumber
SERVES4-6// PREPTIME 10 MINS(PLUSPICKLING)“InJapan,it’stypicaltostarta mealwitha pickle,”saysLee.
“Thisis anasazuke-styletsukemono(unfermentedpickled
cabbage),whichis a veryquickandeasytypeofsaltedpickle.
If youprefernottohaveanyspiciness,don’taddthechilli
threadsandreplacethesesamechillioilwithregularsesame
oil.AtYokowebringthisoutatthestartandthenleaveit on
the table to be enjoyed throughout the meal.”Pictured p92.1 tspsesamechillioil(see
note)anditotogarashi
(optional;see note),
toserve
CABBAGEAND CUCUMBER
PICKLES
500 gmwhitecabbage,
cutinto3cmpieces
250 gmtelegraphcucumber,
cutinto5mmslices
1 kombusheet(10cm),cut
intothinstripswith scissors
1 tbspsaltflakes
VEGPONZU
2 tbspJapaneserice
vinegar(seenote)
1 tbspsoysauce
1½ tsp lemon juice1 Forpickles,combine
ingredientsina bowl.Place
a smallplateoverthecabbage,
adda weightontoptopress
downandsetaside(2-3hours).
Mixevery 30 minutesorhour
untilcabbagecanbendeasily.
Removeandsqueezeoutall
water,thenrefrigerate.
2 Forponzu,combine
ingredientsina bowl.
3 Toserve,transferpickleto
a servingbowl,pouroverhalf
theponzu,drizzlewithchilli
sesameoilandgarnishwithito
togarashi.Serveanyremaining
pickleandponzuwithkingfish
collars(seerecipep93).
Cabbagepicklewillkeep
refrigeratedforfourdays.
NoteSesamechillioil(rayu
orla-yu),itotogarashi(chilli
threads)andJapaneserice
vinegarareavailablefrom
Japanesefoodstores.
Cocktailsuggestion
Ginger Highball.➤“Okonomiyakiistypically
found inOsaka,butevery
cityhas itsown style,”
says Barthelmess.