172/18 – Okonomiyaki:
Tenth cook from Root and Leaf by Rich Harris, this time it was Okonomiyaki.
The night before the cook I made Veg stock: leeks, carrots, onions, mushrooms, fennel, parsley, thyme, bay leaf, white peppercorns and water.
I also made Mushroom Ketchup: Portobello mushrooms. shiitake mushrooms, onion, garlic, water, cider vinegar, sugar, dark soy sauce, star anise and Dijon mustard.
On the day of the cook I mixed plain flour and cornflour together (I did look for Okonomiyaki flour but couldn’t find any!) then whisked in eggs, sweet potato, hispi cabbage, shiitake mushrooms, spring onions, red pickled ginger and salt. It looked a bit like coleslaw.
The last of my Resilient Woodlands Mixed Hardwood was fired up in a chimney starter and poured into the Napoleon Pro 22. Everything was left to warm up then I placed a Lodge cast iron pan on top to heat.
Into the pan went the veg, egg and flour mixture.
Quite nicely settled.
After 5 minutes I placed a plate on top of the pan and flipped it over before sliding the pancake back into the pan to cook the other side. I was a bit worried about this step but it came out of the pan without any issues.
Time to Serve:
After another 5 minutes I flipped the pancake out of the pan again.
I was really happy with that, it looked great!
Mushroom ketchup on top.
Then two new ingredients for me: Kewpie Mayo and Aonori (seaweed flakes). I got both of these and a whole load of other things from Sous Chef, what a treasure chest that place is!
Kewpie Mayo on top first.
Followed by the aonori
Time to Eat:
I was really happy with how this looked, it had come out well! I had been a bit worried about it coming out the pan but that part was fine.
Yet another great recipe from this book, don’t think I have had a bad meal yet! I really liked this one as it was a dish I hadn’t heard of and quite a few new ingredients too.
Very tasty dish and all the ingredients worked well together. The mushroom ketchup was very nice, I have quite a bit left so will need to think what to use it with.
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Napoleon Pro 22|
|Cook Method:||Cast Iron Pan|
|Charcoal:||Resilient Woodlands Mixed Hardwood|
|Cook time:||10 minutes|
|Notes:||No major changes|
This recipe is from Root and Leaf by Rich Harris:
To find out a bit more about this great book have a read of this blog post:
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs