Mid-way between yaki-onigiri and okonomiyaki, a tasty and healthy lunch. That’s really interesting to enjoy together the crusty flavor of grilled rice and the cabbage soft feel of okonomiyaki.
A triple base : cooked brown rice (leftovers), dry mushrooms and cabbage.
For the batter : 1/3 cup of cooked rice, 1/2 rice flour, the soaking water of mushrooms, salt. In the blender 1 minute.
For the filling : cabbage, ninnniku no me (garlic stalks), minced fresh ginger, 2/3 cup of cooked rice.
Mix, cook one side in an oiled pan.
Flip, add sesame oil, flip again…
With sauce (here Bulldog Worcester style sauce). Then aonori seaweed flakes and chili flakes :