Okonomiyaki with chestnut flour


Okonomiyaki – if you have never ventured into the exotic world of japanese food – is a savory pancake filled with cabbage and any choice of additional fillers. The overall meaning of the word gives way to the unlimited possibilities for ingredients of every taste and persuasion. This is a pancake (some call it pizza) with personality, and I’ve seen it written up by fellow bloggers but never thought to give it a try until chestnut flour came to mind.

Okonomiyaki with fillings

Okonomiyaki chestnut flour batter

1/2 cup all-purpose flour
1/4 cup chestnut flour
1/4 teaspoon baking powder
1 large egg, slightly beaten
a good pinch of salt
1/2 cup water
Fillings: shredded cabbage (I used napa), tiny shrimps, shredded beef, roast pork or chicken, bacon, grated carrots, pickled ginger (benishoga), cooked octopus, crab meat, scallions..whatever you like!

Mix the dry ingredients then stir in the egg and water. Whisk together until smooth. Add a generous handful of shredded cabbage and your chosen fillings; stir to combine evenly. Heat a nonstick skillet and drizzle with a small amount of vegetable oil. Scoop half the batter into the pan, forming a circle. Lay strips of bacon over the top. When the bottom is a golden brown, carefully flip the whole thing over and brown the other side. Flip it over again and turn off the heat. Spread with okonomiyaki sauce (recipes online) and squirt lines of mayo over the top. Garnish with chopped green onions, seaweed flakes, bonito flakes and dig in. Repeat with the remaining batter. Generously serves one or makes two teaser plates. Even more ono (hawaiian for delicious) with beer.

Okonomiyaki with trentino speck Okonomiyaki with toppings


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