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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Okonomiyaki with shredded cabbage, daikon and fried noodles


Okonomiyaki is a savoury Japanese pancake. It may look a little crazy, but it tastes delicious.

You'll need

160 ml dashi stock (see note) or water 100 gm (1/3 cup) plain flour 3 eggs, lightly beaten 1 small zucchini, coarsely grated ½ small carrot, coarsely grated 5 spring onions, thinly sliced, plus extra to serve 200 gm Savoy cabbage, shredded 2 tbsp vegetable oil 4 thin rashers streaky bacon To serve: Japanese mayonnaise, okonomiyaki sauce, fried noodles and thinly sliced pickled ginger and nori (see note)

Method

  • 01
  • Whisk dashi stock and flour together in a bowl until smooth. Add eggs, zucchini, carrot, spring onion and 150gm cabbage and mix to combine (do not overmix), then season to taste and set aside.
  • 02
  • Heat oil in a large frying pan over medium-high heat. Add batter, press with a spatula to make even and cook until golden and starting to set (3-4 minutes). Place bacon over okonomiyaki, carefully flip over and cook until bacon is golden and crisp (3-4 minutes). Turn over again and cook until golden and cooked through (2-3 minutes).
  • 03
  • Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.

Note Dashi powder is a great option when you need to make dashi stock in a hurry: make it according to packet instructions. Dashi powder, Japanese mayonnaise, okonomiyaki sauce and nori are available from Japanese grocers.


At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Featured in

Dec 2013

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