Okonomiyaki

Okonomiyaki

The first selection for this year in the Cook the Books curriculum was Untangling my Chopsticks by Victoria Abbott Riccardi. I immensely enyoyed her accounts of Kyoto cuisine (which somehow reminded me of Looking for the Lost by Alan Booth) and had big plans about the dish I wanted to cook including some flowers in the background of the picture. But somehow life (or rather work) got in the way and I ended up with a much more simple approach by making Japanese pancakes or okonomiyaki. Without the flowers. ;)
However, the okonomiyaki turned out really well and I will certainly make those again to experiment with some other fillings (and toppings, which I ommitted this time).

Okonomiyaki

Adapted from Okonomiyaki by Marc of No Recipes

Ingredients:

For the batter:

1/2 cup flour
2 eggs
1/3 cup water
dash of salt

For the filling:

1/2 cup spring onion, finely sliced
1/2 cup Brussels sprouts, finely sliced
1/2 red pepper, finely diced
about 80 g feta cheese, finely crumbled

olive oil for frying

Method:

In a bowl, add all of the filling ingredients and stir. Add the flour, salt, water and eggs. Stir until combined. Heat some olive oil in a skillet on medium heat and pour in the batter. Spread the batter evenly in the pan and cook until the pancake can be lifted from the bottom of the pan.
Flip over and cook until both sides are nicely browned.