Tag Archive for: okonomiyaki

St Patrick’s Day Okonomiyaki

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okonomiyakiI have no idea what the adjective for Irish-Japanese fusion food is, but we need one. Both Ireland and Japan love a bit of cabbage and seaweed (and whiskey). Their cuisines have more in common than you’d think.

This idea came from Mister North who having seen the design for Recipes from Brixton Village on mentions the recipes he is most excited by as he reads. Okonomiyaki is a Japanese pancake made primarily from cabbage, but the number of spring onions (or more accurately scallions) in it made him think it overlapped with the Northern Irish delicacy of champ.

Since okonomiyaki means ‘as you like it’ I wondered if I could make a champ based version for St Patrick’s Day. I have grown to love okonomiyaki after Motoko Priestman opened Okan in Brixton Village, dishing up a variety of okonomiyaki in the Osaka style. My favourite is the mochi and cheese, but this is a little like choosing your favourite pet or child as they are all fabulous in their own way.

There are few more filling and healthy lunches than an okonomiyaki making it perfect for fortifying one’s self if you’ve had a few swallies the night before. I’ve gone stereotypically Irish here with bacon, cabbage and scallions. Annoyingly I was seaweed-less but some nori or dulse on top would have been perfect. I also varied from the usual topping of mayonnaise to use a creamy buttermilk dressing and omitted the typical okonomiyaki or ‘burnt sauce’ that tastes like ketchup combined with HP sauce.

St Patrick’s Day Okonomiyaki (adapted from Recipes from Brixton Village)

Serves 1

  • 50g pancetta or bacon cubes
  • 150g sweetheart cabbage, shredded finely
  • 2 scallions, chopped
  • 1 egg, beaten
  • 50g potato, grated
  • 50g plain flour
  • pinch sea salt
  • pinch brown sugar
  • 1 teaspoon baking powder
  • 50-75ml water
  • 1 egg
  • 1 tablespoon oil
  • 1 tablespoon buttermilk or yoghurt
  • 1 teaspoon mayonnaise
  • salt and pepper
  • seaweed flakes to serve

Okonomiyaki usually has toppings like thinly sliced squid, belly pork, prawns or cheese which are cooked as the pancake itself cooks, but because I only had thick cubes of bacon, I’ve cooked them first as they might still have been raw otherwise. Pan fry until crisp round the edges.

Shred the cabbage in very thin slices and then break it up into individual shreds with your hands into a large bowl. Add the cooked bacon and any fat from the pan. Thinly slice the scallions and add in. Beat the egg into it all. Set aside.

Take a skillet or heavy pan and heat on a high heat for about 3-4 minutes while you make the batter. Don’t add the oil at this point.

Prepare your batter by grating the potato in a bowl and adding the flour, sugar, salt and baking powder. Crack the egg into it and beat it in. Add enough of the water to make the whole thing a soft and pourable batter. Stir quickly but without overmixing. Pour 3/4s of the batter into the cabbage and bacon and mix lightly. Set the rest of the batter aside.

Add the oil in the pan and turn it down to a medium-low heat. Put the cabbage batter into the pan, smoothing it out from a heap to a thick pancake. Don’t push it right down to knock the air out. Cook the okonomiyaki for about 3 minutes.

Pour the remaining batter on top of it all. This would usually help seal the toppings into the okonomiyaki. Carefully flip the okonomiyaki over and cook on the other side for about 2-3 minutes. The base of the okonomiyaki will be quite dark from the hot pan but you want the top a bit paler.

Serve on a plate, paler side up and drizzle with the buttermilk dressing. Sprinkle with the seaweed flakes and a few spare scallion slices if you have them. Eat immediately and experience the perfect cross between a pancake, boxty and a potato farl. You may fancy a wee stout on the side. I had good strong tea instead.

Recipes from Brixton Village - front cover

Recipes from Brixton Village will be published on May 22nd 2014 from independent bookshops and the Kitchen Press website. It can be pre-ordered now for delivery as soon as it’s published.

In the market for good food…

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Sadly I haven’t managed to convince everyone I know to move to Brixton, so at the weekends I tend to go elsewhere in London while socialising. This is something I enjoy hugely, but means that despite living so close by I don’t know Brixton Market especially well at the weekends. Therefore I couldn’t resist spending the weekend close to home when Mister North came to visit and trying to catch up with any many new openings and delicious places to eat as possible.

We started off ignoring the crowds at Franco Manca. This is literally the closest pizza place of any description to my house and I’ve eaten there more times than you can count. I think it’s excellent, but pizza would be too filling to start our day with. Instead we went two doors further up to the newly opened Mexican restaurant Casa Morita.

Nicely minimalist yet welcoming and quite busy, we squeezed in and shared a table with two others, ordering the mole chicken taco and a chorizo and potato quesadilla to whet our appetite. There’s quite a small menu and most people seemed to be doing the same as us and calling in for a taco or two rather than sitting down for a full meal. There was no sniffiness at this or ordering tap water and service was prompt and we didn’t have to wait long.

The mole taco was lovely. The chicken was perhaps a little overshredded, but the flavour was rich and complex with a lovely warm kick of chilli. Our quesadilla actually ended up being chorizo-less by accident (they charged us less though) and was delicious with silky fried onions and fresh coriander infused guacamole to stop it being heavy. We liked the place a lot and I look forward to going back and sampling more.

We called into Wild Caper and got practically the last seeded sourdough loaf for breakfast next day. You need to be quick in there on a Saturday! This was a problem we encountered again when we moved across to Brixton Village in search of our next course. The newly opened Mama Lan’s dumpling boutique closes for lunch at 3 and it was five past. We’d have to wait til 6…

Luckily there was plenty to tempt but we were both drawn to Okan which sells the ‘Japanese pancake’ or okonomiyaki that Osaka is particularly famed for. It’s hard to describe without sounding slightly off-putting, but tastes great. Basically a slightly sour batter infused with cabbage, it is stuffed with anything you can imagine and served like a pancake sandwich. We ordered the special which comes with squid, prawns, kimchi and corn and got some green tea too.

What arrived was a monster sized plate of okonomiyaki laced with Japanese mayo, delicately fluttering grilled onion skin and bursting with seafood and flavour, particularly the tang of kimchi. It was delicious and extremely filling even between us, making it top class value. along with Curry Ono in Market Row, this another restaurant that proves Brixton is becoming great for Japanese food!

Well and truly full and with most places no longer serving for lunch, although busy with those lingering over plates and drinks, we left the market behind and headed up Atlantic Road to the newly Kaff Bar which has taken over the space on the corner of Kellett Road that was La Lupa. They’ve opened it out, done a cracking paint job and made it spacious. It wasn’t that busy at 4ish and we scored a comfy sofa and some nice bottled American ales and passed a hour or two people watching. Friendly and with a nice vibe (although no British beers on tap) I’m keen to go back in the evenings.

Appetites whetted, we made a beeline for Honest Burgers around 6pm before all the tables got snapped up. I want to say unfortunately their gas was off so they were delayed opening, but fortunately it gave us time to go back to Mama Lan’s while it was quiet. Only their second evening open, we ordered two plates of Beijing dumplings, going for the pork and the unusual sounding dill and tofu from the list of three options.

A proper family operation, the dumplings are made in front of your eyes by Mama Lan in a blur of chopsticks and dough and then fried by Papa Lan. I don’t know if it’s the love involved, but they are wonderful. The pork was tender, juicy and flavoursome. But the dill and tofu was the star (and this comes from a tofu-denier). Shredded dill studded with five spice-infused tofu, they melted in the mouth. I wanted more, but settled for eating all the pickled lotus root on the side and keeping space for another course and went back to Honest.

Like Mama Lan’s, all the meat is supplied by the Ginger Pig at Honest Burgers and aged well. This means that the burgers really taste of something and therefore don’t need souped up with cheese to get flavour. I loathe melted cheese on burgers so it is a constant source of annoyance to me that it needs to be added to most burgers to make them interesting these days. We both went for the regular burger and we both liked the onion relish that comes as standard, thinking it worked nicely with the meat.

They do option with cheddar or stilton and bacon too and a tasty sounding veggie fritter. Gluten free buns are available too. All the burgers come with chips included in the price. I think the chips are amazing. Triple fried, properly golden crisp and dusted with rosemary salt, I could eat them three times a day and never tire of them. It’s an effort not to call into Honest everyday for lunch!

Completely stuffed after our day of feasting, we headed home around 8. The market was buzzing. There was a serious queue for Mama Lan’s and no chance of an outside table at Honest, Cornercopia or Casa Sibilla or Kaosarn. There were plenty of families stopping it getting too hipster heaven and it all feels quite relaxed and dare I say it, continental. Make it a destination as soon as you can. Come early, bring a bag, use the market too for wonderful world foods and deli goods. Then prop up a bar or two in the afternoon and reconvene in the market for dinner. As long as you remember nowhere takes cards (try the Brixton Pound) and bring a healthy appetite, you’ll want to move to Brixton in no time!