Shiitake Okonomiyaki

Courtesy of the Mushroom Council and Fig & Cherry


Yield: 2 servings


2 cups white cabbage, finely shredded

8 fresh shiitake mushrooms, finely sliced

2 eggs

1/2 cup plain, all purpose flour

1/3 cup cold water

Pinch each of salt and white pepper

2 tablespoons vegetable oil
For toppings


Okonomiyaki sauce

Fried prawns/shrimp and mushrooms (optional)


Place the cabbage and mushrooms into a large bowl. Crack the eggs over the vegetables and add the flour, water, salt and pepper. Mix with chopsticks or two forks until well combined and all ingredients are lightly coated in batter.

Heat one tablespoon of oil in a heavy based frying pan (skillet) over medium heat. Add half the mixture then shape into a circle and flatten to about 3/4 inch thick. Cook for 5 minutes until golden and crispy, then carefully flip and cook for another 5 minutes. Remove and keep warm, then repeat with the remaining oil and pancake mixture.

To make the shiitake salt, blitz the dried mushrooms in a coffee grinder until finely chopped then mix with the salt and sesame seeds.

To serve, drizzle the pancakes with mayonnaise and okonomiyaki sauce in a criss cross pattern. Garnish with prawns and mushrooms, if you like, and have the shiitake salt close by for sprinkling.


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