Tonight when cooked one my favourite childhood dinners, potato pancakes, I thought I’d try it Japanese style instead of tomato sauce which upsets my tummy. This recipe is based on an okonomiyaki recipe (see http://vegematarian.com.au/2010/04/17/eating-in-japan-okonomiyaki/) and makes 4 large pancakes.
3 large potatoes, peeled
2 green onions, finely sliced
2 large carrots, peeled
2 cups of Chinese cabbage (wombok), finely sliced
2 tablespoons of gluten-free ‘plain’ flour
1 dessertspoon of grated ginger
1 tablespoon of grated nori (or 1 sushi seaweed sheet, cut finely)
Japanese okonomiyaki sauce and soya mayonnaise
If you own a mixer with a grater, now’s the time to whip it out. Otherwise, you’re in for a bit of hand grating.
1. Finely chop spring (green) onions and Chinese cabbage. Add to a large mixing bowl.
2. Peel carrots and grate. Add to bowl.
3. Peel and grate potatoes into a small mixing bowl. Pour into a sieve and remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
4. Add potato to mixing bowl.
5. Stir in eggs, gluten-free plain flour, ginger and nori to mixing bowl (plus any extra herbs and spices of your choice). Stir and combine well.
6. Heat oil in a heavy-based frypan over a medium-high heat, wait until the pan and oil are nice and hot. Drop about 1/6 cup of potato pancake mixture into frypan and flatten slightly.
7. Cook pancake for about 4-5 minutes on each side, until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly. It’s a bit of a fine art but as long as the pancake is cooked, it’ll taste delicious.
8. Serve with more grated nori, soya mayonnaise and okonomiyaki sauce. Serve and eat hot.
An original recipe for Vegematarian, mixing it up!