Really Inauthentic Okonomiyaki

When you've spent several hours in the garden in ninety degree weather, the last thing you're going to worry about is whether or not the recipe you're making is "true" to a particular cuisine.  You want something quick to make, something that uses up a decent amount of produce, something reasonably healthy and something that tastes great.

Heidi Swanson's Japanese Pizza recipe fits the bill perfectly.  No - it's not a traditional recipe for okonomiyaki but it's quick and really tasty.  It's also perfect for using up odds and ends of vegetables from the garden.  I've subbed in kohlrabi, turnip, beets and zucchini and it's all been tasty.  We've gotten in the habit of eating this at least once a week and we've yet to get tired of it.

Japanese Pizza (Inspired by 101Cookbooks recipe)

Serves 1-2

2 cups shredded vegetables, (I used 1 3/4 cup cabbage and 1/4 cup grated carrot)

1 cup leeks, chopped (wash these suckers well)

2 cloves garlic, minced

2/3 cup white whole wheat flour

1/4 teaspoon salt

1 teaspoon tamari

2 eggs, beaten

1 tablespoon olive oil

Dipping Sauce - mix together:

1 tablespoon siracha (this makes a very spice sauce so add to taste)

2 tablespoons mayonnaise

 

Combine the vegetables in a bowl. Toss the vegetables with the flour until they're all covered with a dusting of flour.  Add salt and tamari to the egg and stir the egg mixture into the vegetables.  Mix until everything is evenly coated.  

Heat a nonstick skillet over medium heat and add olive oil.  Spoon the cabbage mixture into the pan and using a spatula, press it into a round pancake shape, making it as flat as you can.  Cook 5 to 7 minutes - you want it to turn a nice brown color.  To flip, slide out onto a plate.  Put another plate on top of that plate and flip over.  Add a little more oil to pan, let heat for 20-30 seconds and slide the pancake back into the skillet.  Let cook another 5-7 minutes.  Cut into wedges and serve hot with dipping sauce.

The only non-local ingredients in the above meal is the tamari, the siracha, the flour and olive oil.  The mayo was actually made with olive oil and local eggs.  This week has once again been full of local eating.  Last night, we had a group of friends over and we all shared pizza made with local tomatoes and vegetables, heirloom tomato salad and brown sugar peach ice cream made with local milk and eggs and local peaches.  Breakfasts are usually local eggs made some way and a bowl of local fruit, usually peaches.  Lunches are either leftovers or salads made from leftover bread, tomatoes and whatever local produce needs to be used.  To be honest, I can't imagine not using local ingredients this time of year.  Not only do you get to support your neighbors, but it's just good food. 

Comments

[Mangochild]

I love recipes that use odds and ends like this. As you said, it just makes sense to eat locally this time of year (well, any time really, but its especially easy now)... the taste is so much better.
Oh, we are also overflowing with peaches here - and that's a delicious situation to be in :-)

[TNLocavore]

That's why I love this recipe - you can throw in the odds and ends that I always seem to have rattling around the fridge.

I would love to have your peach "problem"! We need to go peach picking soon.