serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 5 dried shiitake mushrooms, soaking in 2 cups of hot water, plus 2 extra unsoaked
- 3 king oyster (eringi) mushrooms
- 100 g enoki mushrooms
- ¼ head white cabbage, diced (about 500 g)
- 1 tbsp dried wakame seaweed, soaked
- Vegetable oil, for cooking
- Okonomiyaki sauce, Japanese mayonnaise, thinly sliced spring onion, aonori (dried sea lettuce), to serve
For the okonomiyaki batter
- 2 cups self-raising flour
- ½ cup glutinous rice flour
- 1½ cups reserved shiitake mushroom soaking liquid
- 2 eggs
Instructions
- To make the okonomiyaki batter, combine the ingredients in a large bowl and set aside.
- Squeeze the soaked shiitake mushrooms, then slice. Slice the king oyster mushrooms. Add the mushrooms, cabbage and squeezed out wakame to the prepared pancake batter and mix to combine.
- Heat a large frying pan with a lid over medium heat. Add a little vegetable oil, then scoop in 1½ cups of the okonomiyaki batter. As the mixture cooks, gently form it into a 20 cm disc using a wooden spoon or heatproof spatula without pressing down the mixture from the top. Cook for 8 minutes, then flip and cover. Cook for a further 6-8 minutes, until cooked through – continuing to mould the okonomiyaki as it cooks. Transfer the cooked okonomiyaki to a serving plate and repeat with any remaining batter.
- While the okonomiyaki cooks, place the extra dried shiitake mushrooms into a spice grinder or high-speed blender and blitz to a fine powder. You can also grate this using a microplane.
- Drizzle the okonomiyaki with okonomiyaki sauce and mayonnaise. Sprinkle with spring onion, aonori and shiitake powder and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
