MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Mushroom Okonomiyaki
Categories: Japanese
Yield: 2 Servings

2 tb Sesame oil or neutral oil
150 g Shiitake mushrooms;
- roughly chopped
1 cl Garlic;
- peeled, finely grated
1 Fresh ginger piece
- (2.5 cm); peeled, grated
1 1/2 ts Flaky sea salt
2 Eggs; beaten
100 g White cabbage; thinly sliced
200 g Cooked white rice
50 g Cheddar; roughly chopped
40 g Gluten-free flour
3 Spring onions; finely sliced
Mayonnaise & brown sauce or
- Kewpie & okonomi sauce;
- if you have it

Preparation time: 15 minutes
Cooking time: 15 minutes

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"

Heat 1 tb oil in a nonstick frying pan, then add the mushrooms,
garlic, ginger, and 1/2 ts flaky salt.

Stir-fry for 4 to 5 minutes, until the mushrooms are just cooked
through, then tip into a bowl.

Add the beaten eggs, cabbage, cooked rice, cheddar, flour, spring
onions, and the remaining 1 ts salt to the mushroom bowl, and mix
well to combine.

Heat the remaining 1 tb oil in the same frying pan, then, working in
batches, add 1 tb of the mixture and flatten each one into a rough
disc.

Fry the mini okonomiyaki on a medium heat for 2 to 3 minutes on each
side, until golden brown (the cheese will melt in patches and crisp
up), then transfer to a plate lined with kitchen roll and keep warm
in a low (70?C/50?C fan/gas very low) oven while you cook the rest
of the mixture.

Serve hot with your choice of sauces:

Japanese mayonnaise and okonomiyaki sauce are traditional, but regular
mayonnaise and brown (or, indeed, tamarind) sauce are good, too, if
that's what you have.

Recipe by Rukmini Iyer

Recipe FROM: <https://www.theguardian.com/food/2025/sep/01/
quick-and-easy-recipe-for-mini-mushroom-okonomiyaki-rukmini-iyer>

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