Ika, calamari. Kinoko, mushrooms.
Today’s okonomiyaki owes its shape, well it lacks of to my laziness. I didn’t bother getting the plate and grasped that old frying pan, remembering too late that it sticked so much. Also, I cooked a huge one in one time… In spite of all that, it was delicious.
That starts with good crunchy cabbage.
A little red onion, a little calamari (sauteed before), a few enoki mushrooms, minced stalks of shiitake mushrooms…
The batter contains naga-imo for the creamy texture, powdered dry fish for the flavor. I added an egg.
Shiitake mushrooms. And a second egg :
Sauce (Ikari Worcester), fish flakes, nori, a little turmeric. It’s not usual to use the last topping, but turmeric, ukon in Japanese, grows locally and is a common spice and food preserving additive. It regain a new popularity as recent research says it has big health benefits.
The big one (3 servings)
Cal 696 F18.6g C92.4g P45.9g