A crisp cabbage and mushroom pancake, made with rice as the ballast, and stuffed with cheddar, onions and a secret ingredient …
I
’ve made chef Tim Anderson’s okonomiyaki from memory for years, realising only recently that rice is not a traditional ingredient and that his recipe is, in fact, for rice yaki, a speciality of Kyushu. It’s the first cousin to okonomiyaki in that it’s a crisp cabbage pancake, but with cooked rice as the main ingredient; after that, however, it’s up to you what you put in. I like to make this mini mushroom version because, miraculously, my children eat it. And the secret to a super-crisp pancake? A good gluten-free flour (I like Freee) – the combination of flours in a gluten-free mix gives you an amazingly crisp pancake.
I really like finely chopped kimchi and greek yoghurt on the side. After all, okonomi means “as you like it”, which I take as a green light for “anything goes”.
Prep 15 min
