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Friday, 31 March 2017

Vegetable Okonomiyaki 蔬菜大阪烧



Love this complete meal (at least to me) that is so simple to prepare. Need not to be exact in the ingredient quantities, and there is a great flexibility in the choice of vegetables, as long as they are easy to cook and do not contain too much water 🌽🍄🍳

The creamy centre is what I like most about this vegetable pancake 🍽😁


Servings: 1~2 persons

Ingredients 

5g warm water
10g hot water
1 tsp glutinuos rice flour

50g cabbage, shredded
1 tbsp carrot, shredded
2 shiitake mushrooms, soaked & julienned
1 stalk spring onion, cut into short length
1 tbsp fresh black fungus, julienned

50g top/cake flour
1/8 tsp baking powder
1/8 tsp salt

70g bonito stock* or chicken stock

1 egg

* I mix 1 tsp of higashimaru udon soup seasoning powder to 70g hot wate to make the stock.


Directions

1. Mix glutinuos rice flour with 5g of warm water.


When well combined, pour in 10~12g of hot water. Stir to mix till it becomes a smooth paste. Cover and set aside.





2. Mix top/cake flour with baking powder and salt.


3. Pour in the bonito stock and mix well. Avoid over mixing. Set aside.


4. Add in all the vegetables in a mixing bowl.



5 Add in the glutinuos and rice paste from (1) and (2), followed by an egg.


Mix in the egg briefly.



7. Heat up about 1 tbsp of olive oil in a non-stick 18 cm round pot at medium heat. Pour in the batter, use a spatula to spread even. Lower the heat.



8. Cover and wait till the the batter is almost 90% solidified. Flip over and cook the other face.
Insert a stick to check whether the pancake is cooked through. 
Above picture for illustration purpose.




10. Mix sweet chili sauce, tomato paste, with lemon juice and golden syrup. Drizzle over the top of the pancake. Cut with a pizza knife.

Enjoy :)




















2 comments:

  1. Replies
    1. Thank you Veronica 🌷 Yes, it's a very delicious and healthy pancake 💕😊

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