This dish started off in our household as my attempts at okonomiyaki, which worked really well. I even added katsuobushi for the dancing fish effects. Josh, on the other hand, had decided that because I wasn’t around (this came about during my project in Singapore period) he was free to bastardise my okonomiyaki recipe however he damn wished.
I came home to find my recipe horribly butchered so, as a saving grace, I introduced the smoked salmon and sour cream components and it has worked out a treat since.
You will need for 6 rather large pancakes or many littler ones:
- 3/4 cup of self-raising flour
- 1/4 cup of plain flour
- 2 large eggs
- 2 cups of cabbage, thinly sliced*
- 1 large-ish carrot, peeled and grated
- 2 medium-sized potatoes, peeled and grated
- 1 tbsp of chopped fresh mint leaves (optional)
- 1 tsp of salt
- 1 tsp of pepper
- 1 zest of lemon
- Some milk
- Some butter
Mix the flours, egg, salt and pepper together. Add the vegetables and loosen with some milk until the right consistency is achieved (sorry we generally don’t measure).
Add some butter to a non-stick frying pan, spoon the pancake batter and fry until both sides are golden brown.
- 1 slice of smoked salmon per large pancake**
- 1 tbsp of sour cream
- Fresh parsley, chopped
Spoon some sour cream on top of pancake and drape a slice of smoked salmon across. Sprinkle with some chopped fresh parsley.
* He used purple cabbage in the picture. I prefer green cabbage, it tastes better and the colour doesn’t look so wrong the next day.
** For vegetarian option, leave out the smoked salmon and squeeze in a bit of lemon juice into the batter. Serve with sour cream and parsley (or chive)