Recipes for the Restless with Romu and Nat Harris
Okonomiyaki
Learn how to make okonomiyaki with Romu and Nat Harris, view the digital event and recipe card below, enjoy!
Romu
Chef and Business Owner - ROMU French born chef with a wealth of experience in the kitchen, having worked in highly renowned restaurants across Europe and Australia. Romu now owns his own Restaurant Romu https://www.romu.com.au/. |
Recipe
Serves four people
Serves four people
Horseradish or wasabi aioli
2 egg yolks 60 G mustard Pinch of salt 80 ML of oil 1 Lemon juice 10 G horseradish/ wasabi Soy sauce 25 G soy sauce 20 G sugar 40 G tomato sauce Chilli flakes Okonomiyaki 400 G white cabbage 1 egg 100 G plain flour 1 G yeast 250 ML dashi stock or veg stock with soy sauce Pinch of salt 50 ML oil Bonito flakes |
Utensils list
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Instructions
Prepare your ingredients
Make the horseradish or wasabi aioli
Make the sauce
Make the Okonomiyaki
Prepare your ingredients
- Wash and separate the cabbage leaves
- Place the leaves in salted boiling water for 1 minute
- Place the leaves under cold water until cool
- Strain and dry
- Finely slice the cabbage leaves
Make the horseradish or wasabi aioli
- Add the egg yolks, mustard, lemon juice and salt in a bowl
- Whisk the ingredients whilst slowly adding the oil
- Season with the grated horseradish or wasabi and a pinch of salt
Make the sauce
- Add the sugar to the soy sauce, boil in a pan
- Let the soy sauce cool
- Once cool, add the tomato sauce and chilli flakes
Make the Okonomiyaki
- Mix the egg, flour, yeast and dashi stock (veg stock) in a bowl
- Add the sliced cabbage leaves
- In a non-stick pan add the oil, add a large spoon of the Okonomiyaki mix
- Cook on both sides until golden
- Serve hot and add bonito flakes
- Add a drizzle of wasabi aioli and soy sauce over the top
- You can also add some finely slice spring onion or flowers.