
Okonomiyaki with Mushrooms
2h 10m
Golden crispy cabbage pancakes topped with wild mushrooms, mayo, and marinated trout roe. This is a true comfort food! A Japanese classic in a Swedish version, comfort food at its best!
Okonomiyaki is a savory Japanese pancake made mainly with cabbage, often served with a variety of toppings, that can be eaten as a side or a main dish.
Add ⅔ cup of rice wine vinegar to a saucepan over high heat
Combine ½ cup of sugar with a pinch of salt and add to the saucepan. Stir to dissolve
Add a 5 cm x 5 cm kombu leaf
Add the juice of ½ a lemon
Bring it to a boil and stir until no grains of sugar are visible. Turn off the heat
Transfer the liquid to a container. Remove the kombu leaf and let it cool down
Trim, halve, and peel 2 large shallots
Separate the inner parts and reserve for another recipe. Thinly slice and cut the outer layers into a very small dice
Transfer the shallots to the liquid and let them sit for at least 10m to pickle. The pickled shallots are ready. Store them in the refrigerator in the liquid
Add 2 egg yolks to a tall container
Add 1 tsp of white miso
Blend with a hand blender until smooth
Slowly add ¾ cup of vegetable oil, while blending, to emulsify
Add 1 tbsp of rice wine vinegar and blend it to incorporate
Gradually add 3 tbsp of toasted sesame oil, while blending, to thicken the mayo
Season with salt to taste and add 2 tbsp of water. Blend until completely incorporated. The soy & sesame mayo is ready
Fill a piping bag with the mayonnaise
Add 7 tbsp of soy sauce to a bowl
Add 5⅓ tbsp of mirin
Add 3 tsp of rice wine vinegar
Add 3 tsp of water
Add 4 tsp of yuzu juice
Stir to combine. The ponzu sauce is ready
Add 100 g of trout roe to a small bowl and cover it with 3 tbsp of the ponzu sauce
Mix to cover all the trout roe. The marinated trout roe is ready
Trim and slice ½ of a cabbage head
Place the cabbage in a sieve, generously add salt to taste, and knead to break the cells. Let it sit for 20m to drain water
Clean 2 cups of mushrooms with a brush or a paper towel
Remove the harder stems and cut or tear the mushrooms into bite-size pieces
Place a pan over high heat and add 1 tbsp of vegetable oil until it just barely smokes
Add the mushrooms
Season with salt and black pepper to taste
Stir fry for about 4m until all the liquids evaporate and the mushrooms brown
Add 2½ tbsp of butter and reduce the heat to medium-low
Stir to coat all the mushrooms and fry for 5m until they are deep brown
Crack 2 eggs into a bowl
Add 150 g of all-purpose flour to a large bowl. Add salt to taste
Turn the heat to low and let the mushrooms cook for 2m until crispy
Place the pan-fried mushrooms on a paper towel. Reserve the butter to sear the pancakes
Add 150 ml of water to the flour while whisking
Add the eggs and whisk until smooth
Squeeze the cabbage to drain the remaining the water
Add the cabbage to the batter and mix
Coat the bottom of a frying pan over high heat with vegetable oil
Add ½ cup of the batter to the frying pan and spread it over the bottom
Add the butter from the mushrooms and season with black pepper to taste. Fry for 5m until the bottom turns light brown
Thinly slice 6 spring onions
Flip the pancake and fry for another 5m or until light brown
Remove from the frying pan when crispy and golden brown. Cut in quarters. Repeat with the remaining batter
Place the okonomiyaki on a plate
Drizzle the soy & sesame mayo and the okonomiyaki sauce all over the pancake
Spread the mushrooms on top
Top with 4 tsp of the marinated trout roe
Top with 4 tsp of the pickled shallots
Add the sliced spring onions
Add katsuobushi to taste
Finish with sesame seeds, salt, and black pepper to taste. The okonomiyaki with mushrooms is ready
Enjoy it with a cold glass of beer!
Yield 4 people
Cabbage
½ headAll-Purpose Flour
150 gOkonomiyaki Sauce
to drizzleKatsuobushi
to tasteThin Spring Onion
6Sesame Seed
to tasteVegetable Oil
to pan fryBlack Pepper
to tasteSalt
to tasteWater
150 mlEgg
2
Pickled Shallots
Large Shallot
2Rice Wine Vinegar
⅔ cupLemon
½Kombu Seaweed
1 leafWhite Sugar
½ cupSalt
a pinch
Soy & Sesame Mayo
White Miso
1 tspToasted Sesame Oil
3 tbspRice Wine Vinegar
1 tbspEgg Yolk
2Vegetable Oil
¾ cupWater
2 tbspSalt
to taste
Ponzu Sauce
Rice Wine Vinegar
3 tspMirin
5⅓ tbspSoy Sauce
7 tbspYuzu Juice
4 tspWater
3 tsp
Marinated Trout Roe
Trout Roe
100 g
Pan-Fried Mushrooms
Mixed Mushroom
2 cupsButter
2½ tbspVegetable Oil
1 tbspBlack Pepper
to tasteSalt
to taste
Equipment
Hand Blender
Kitchen Scale
Brush
Cast-Iron Skillet