Tuesday, February 17, 2009

Clearing it out.

I felt a sense of sadness and victory when I made this.

Sadness because I had no staples to actually make this properly and victory because I made it to the end of my Kewpie mayo.

No, that was a little sad too.

With all the nothing I had in the fridge, I had to somehow make food. Edible food. The problem with this is that I didn't know at the time that I had only a few eggs and no flour.

Actually, that is a lie. I had organic buckwheat and spelt flour from the market. And I guess that had to make do.

You see, I have the ingredients to make a curry or a really rockin' pasta, or even pizza if I work my flours right, but this is lunch. No, this is an after work-out lunch and all the above spells effort. I do have to say though, this just reinforces the fact that cabbage is such an underrated vegetable.

Look how sad and deflated that okonomiyaki is. I blame it on the flour and lack of eggs.

Hell, this was such a sad throw-together, I don't think I can really call it okonomiyaki. Now, that is true sadness. Funnily enough, I had dashi. I know, I know...I'm a fool, and I need to do a shop.

The saddest lunch in the world.

1 onion, halved and finely sliced
1/2 a head of cabbage, shredded
2 carrots, grated
a handful of bean shoots
a few spring onions, finely sliced

1/4 cup of dashi stock
buckwheat flour to bind. I did this by sight, but I am guessing something like 1/2 a cup
3 eggs
ground red pepper

okonomiyaki sauce
kewpie mayo

Saute off the onion for a few minutes, so the raw taste doesn't kill you before adding to the other vegetables. Stir together.
Add the dashi stock and flour till you have a cake like batter, cracking the eggs in one at a time and stirring in to combine. You'd probably, ideally achieve a better result than me if you used plain flour, or had enough flour...or something.
Season with the salt, and ground red pepper.
Fry off, one at a time in a very hot pan and cover with a lid to allow the vegetables to steam through with their own moisture. Take off the lid and flip the damn thing and cook the other side. Brush the side now facing you with the okonomiyaki sauce and transfer to a plate.
Squeeze the last drops of mayo on your pancake and if you were not destitute like me, you'd be able to add bonito flakes and aonori (shredded, almost powdery seaweed) over the top.

Funnily enough I didn't consider that the buckwheat flour would make this a lot more filling than usual due to the fiber and protein content and I only made one. So, I have no idea how many this makes.


claire said...

Aw, don't be so harsh on your okomiyaki - I've seen far sadder ones drooping in food court bain maries...

Maria@TheGourmetChallenge said...

I think you did pretty well considering what you had on hand. I need to be really careful with my Kewpie mayo, its so easy to use the whole lot on one dish...and I'm NOT kidding!

bunchesmcginty said...

Ha, thanks guys.

Oh, sadness in the fridge usually means sadness of the heart and I think you two may both agree.