Okonomiyaki 2.0
Nothing like a second lockdown to get me back to writing here. Now, I know this is the second time I’m sharing an okonomiyaki recipe but we’re in a deja vu mode anyway so, let’s get on with it.
As you may recall, okonomiyaki is a sort of Japanese pancake made with cabbage and lots of toppings like bacon, fish flakes, seaweed, and creamy sauces. The previous one I made was a very simplified version of the traditional recipe, with a creamy avocado mayo and some flaked almonds. On this one I went completely plant-based and a bit crazy: I used chickpea flour for the batter, fermented cabbage instead of fresh one, topping the pancake with carrot ribbons drizzled in a smoked paprika infused olive oil, and why not a few slices of avocado too, followed by another pancake and all the toppings?! I mean, move over avocado on toast, and let’s hear it for the avocado on double okonomiyaki!
A few practical notes on the greens
Regarding the cabbage, I used some white kimchi leftovers. I normally make my own using a ginger, garlic and chives flavoring paste, plus salt. You can use your version, or a store bought, or use fresh cabbage instead.
If you don’t have or can’t find spring onions try using thinly sliced leeks or shaved fennel.
As for the creamy sauce on top, last time I made an avocado mayo, but this time I wanted to use avocado slices as a filling, so I opted for a coriander cashew cream to drizzle on top. If you don’t like coriander you can try making the cashew cream with another fresh herb, or make the avocado mayo again (there’s never too much avocado, right?).
Okonomiyaki 2.0
For the coriander cashew cream:
1/4 cup coriander, stems and leaves, blanched
1/4 cup boiling water (I used the water where I blanched the coriander)
1/2 cup cashews
a few drops of lemon juice
Salt to taste
For the coriander cashew cream, place all ingredientes in a beaker and blender with a hand blender until perfectly smooth. Store in a squeeze bottle until ready to serve.
For the smoked carrot ribbons:
1/2 carrot
1 tsp olive oil
1/2 tsp smoked paprika
Peel the carrot and slice in ribbons using a peeler or a mandolina. Aim for 6-8 ribbons. In a small bowl stir the smoked paprika with the olive oil and brush both sides of the carrot ribbons.
For the pancake:
1/2 cup chickpea flour
1/4 tsp baking powder
1/2 cup water
a few drops of lemon juice
1/2 cup fermented cabbage*, chopped
2 spring onions, chopped
2 tsp olive oil
1/4 avocado, peeled, sliced and seasoned with lemon juice
1 tsp chives, chopped
a handful of slivered almonds, toasted
In a medium bowl, stir the chickpea flour and the baking powder. Add the water and the lemon juice a stir well until the batter is smooth. Add the fermented cabbage and spring onions and stir to coat well. Heat the olive oil in a non-stick frying pan. Spoom half of the pancake batter in the middle of the pan and let it cook for 1-2 minutes or until the top of the pancake starts to set. Place half of the smoked carrot ribbons on top of the pancake and flip it carefully, cooking it for another minute. Remove the first pancake from the pan and place in the serving plate with the carrots side up. Do the same for the remaining batter, using it all to make the second pancake. Place the avocado slices on top of the plated pancake and place the second pancake on top. Drizzle with the coriander cashew cream, and sprinkle with the chives and the almonds.
*if using fresh cabbage use 1 cup and about 1/4 tsp salt
Serves a hungry 1