Pine mushroom Okonomiyaki
 
Prep time
Cook time
Total time
 
A simple and flavourful meal that is filling and that all the family will love.
Author:
Recipe type: Dinner
Cuisine: Japanese
Serves: 2
Ingredients
  • 150g white cabbage, finely shredded (about a quarter of a cabbage)
  • 300g Pine Mushrooms, sliced – 200g for pancakes and 100g for topping the pancakes
  • 1 tbs butter
  • Pinch of salt
  • 1 spring onion, finely sliced
  • 2 eggs
  • ½ cup plain flour
  • ⅓ cup of dashi or water
  • Salt and pepper to taste
Okonomiyaki Sauce:
  • 3 tbs tomato sauce
  • 1 tbs Worcestershire sauce
  • 1 tsp soy sauce
Topping:
  • Japanese Mayo such as Kewpie
Method
  1. Sautee the combined 300g of mushrooms in a couple of batches with butter and a dash of salt for 5-8 mins. You want nice browned, caramelised bits on them. Leave them to cool for 10 minutes.
  2. Place the shredded cabbage, 200g of mushrooms, spring onion, eggs, flour, dashi or water and salt and pepper in to a bowl and stir to combine.
  3. Place half of the mixture in to a medium hot pan and shape into a disc. Press to about a 3cm thickness and cook on the first side for 5 minutes. Carefully flip and cook the other side.
  4. Repeat with the last half of the mixture.
  5. Mix together the tomato sauce, worstershire sauce and soy sauce to make the okonomiyaki sauce.
  6. Top the pancake with the Okonomiyaki sauce and then drizzle over the mayonnaise.
  7. Pile the rest of the mushrooms on top of the pancake.
  8. If you wanted to make one pancake, the last half of the pancake mixture makes roughly 6 mini ones, which freeze very well.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/pine-mushroom-okonomiyaki/