OkonomiyakiWednesday, August 04, 2010
Food painting artwork30 x 30cm acrylic on canvas. If you are already familiar with this dish you will recognise the telltale hoisin and mayo pattern. The rest of the painting is inspired by a Melbourne artist Rosetta Santucci. I love how she uses white overlaid paint. In this case it outlines the pancakes.
The meatless meals recipe
2 teaspoons soy sauce
4 tablespoons mirin (sweet rice wine vinegar) or sherry or stock, but mirin or sherry are best
Vegetable filling 1 (all veges go into the batter):
1 1/2 cups fine shredded cabbage
1/2 carrot cut into fine sticks
and choose one of the following:
2 sticks celery, chopped fine
4 shallots cut down the centre and then into 5-10cm pieces
10cm zucchini cut into fine strips
Vegetable filling 2 (the cabbage goes into the batter while the rest go on top):
2 cups fine shredded cabbage
an extra egg
extras of choice such as tempeh strips
mayonnaise or salad creme
Hoisin sauce or soy sauce
seaweed flakes (optional)
Mix flour, egg, soy sauce and mirin together to make a batter.
Chop all the veges and mix into the batter. Don't try saving time by throwing everything in a bowl and mixing. The results are dodgy. Mix the batter first, then add the veges. And be sensible and don't add more veges than the batter can hold. You want a pancake, not separate batter covered vegetable pieces.
Divide into two and cook in a frypan just like a pancake. Use a lightly oiled pan on medium heat. Do not squash this so it remains light and fluffy.
If you are making option 2, crack the extra egg on top of the first cooked side and drop your extras of choice on top. Flip this again to cook the egg and extras when the underside is done.
Serve brushed with Hoisin sauce, criss-crossed with mayonnaise and sprinkled with seaweed flakes.
This makes a light meal for 2.