Mini mushroom okonomiyaki

This is another recipe I saw on the Guardian by Rukmini Iyer and thought that it sounded delicious and easy enough for a mid-week meal.

The recipe sounded easy enough and I thought I’d give it a try straight from the recipe with only one minor addition, Gojuchang, the flavour that is my new favourite flavour.

2 tbsp sesame oil, or neutral oil
150g shiitake mushrooms, roughly chopped
1 garlic clove, peeled and finely grated
2½cm piece fresh ginger, peeled and grated
1½ tsp flaky sea salt
1tsp Gojuchang, mixed into the egg
2 eggs, beaten (we will use 3 next time)
100g white cabbage, thinly sliced
200g cooked white rice
50g cheddar, roughly chopped
40g gluten-free flour, we used plain and spelt
3 spring onions, finely sliced

Fry the mushrooms, garlic, and ginger in a tablespoon of the oil with a teaspoon of salt, keep cooking until the mushrooms are cooked through, about four minutes. Transfer to a bowl.

To the bowl add the cabbage, spring onions, cheddar, and teaspoon of salt and combine well, then add the flour

Add the beaten eggs, cabbage, cooked rice, cheddar, flour, spring onions and the remaining teaspoon of salt to the mushroom bowl, and mix well to combine. Then add the flour and combine well, coating everything thoroughly. Then add the egg and gojuchang and mix well until it all comes together.

Using the same frying pan add the remainder of the oil and fry tablespoons of the mixture, flattening. fry for a couple of minutes on each side until golden and crispy, storing the mini okonomiyaki in a warm oven until you’ve used all the mixture.

We had this with a couple of usual side dishes (quick pickled carrot and sesame beetroot), kimchi, and some fresh mizuna from the allotment.