Okomeyaki, brown rice okonomiyaki

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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.

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A triple base : cooked brown rice (leftovers), dry mushrooms and cabbage.

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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.

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Flip, add sesame oil, flip again…

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With sauce (here Bulldog Worcester style sauce). Then aonori seaweed flakes and chili flakes :

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