“This Japanese vegetarian pancake is great for clearing out the dredges of the fridge!”
Welcome to another new segment, Thermomix Thursday! It’s a chance for me to show you what I’ve been Thermomixing. I love my Thermomix, but didn’t want to turn this into a Thermomix blog as I know the majority of my readers don’t have one, and would have trouble trying to adapt the recipes to non-thermo cooking. On my to do list soon are:
Make pizza dough
Make more bread
Make the perfect cinnamon scroll
Char Siu Bao
Hainanese Chicken Rice
… and the list goes on. I’m just so crazy busy at the moment, but I’ll get there!
I’ve heard many people try to track down the perfect okonomiyaki but never really knew what it was. When I bought the In The Mix cookbook, Steph Berg’s recipe for it was the first recipe I tried. Having met Steph at an In The Mix cooking class with Dani Valent, she talked about how she would often make this recipe with whatever is left in her fridge, which I thought would be a great idea on those ‘I have nothing to cook’ nights. With great success I made it perfectly the first time, and with a side of teriyaki chicken, it was one hell of a delicious dinner. I can’t wait to make it again and have more. Actually craving it now…. nommmm!
Steph Berg -from In The Mix
110g tasty cheese, in 2 or 3 pieces
1/4 small cabbage, white or green, roughly chopped
1 carrot, peeled and roughly chopped
3 stalks celery, roughly chopped
3 spring onions, sliced into 1cm rings
300g flour or okonomiyaki flour
30g brown sugar
vegetable oil, for frying
Kewpie mayonnaise, to serve
2 cloves garlic
60g tomato ketchup
20g rice vinegar
1 teaspoon mustard
1. Place the tasty cheese in the TM bowl and grate for 5 seconds / speed 9.
2. Add the cabbage, carrot and celery and chop for 5 seconds / speed 5.
3. Add the spring onions, flour, egg, brown sugar, salt and milk, and combine on Reverse / speed 4.
4. After about 10 seconds slowly add about 100g of the water until a stiff batter forms.
5. Heat the vegetable oil over medium heat in a large fry pan to about 5mm depth. It’s hot enough when a drop of batter sizzles. Ladle the batter to make pancakes of about 1.5cm thickness.
6. Cook for 3 minutes each side or until golden brown. While pancakes are cooking make the sauce;
7. Okonomiyaki sauce: place garlic and ginger in the TM bowl and chop for 4 seconds / speed 7. Scrape down. Add all the other ingredients, plus ½ MC water, and cook for 10 minutes / 100 degrees / speed 1 / MC off, or until the sauce is reduced to a glossy pouring consistency. Strain the sauce into a dish for spooning onto the okonomiyaki.
Makes about 10 x 15 pancakes.
These can be made bite size for canapes or frozen for lunchboxes.