‘Street food, I believe, is the salvation of the human race’ – Anthony Bourdain
Over my lifetime I have come to realise that I like street food more than restaurant food, appetisers more than entrees and finger food more than a main course. I don’t know where this is because I like the variety it provides or if I have fond memories of occasions from my childhood which always featured the former versus the later dishes.
I first had okonomiyaki in Tokyo. A friend took me to an okonomiyaki place after we had some sake and needed a second dinner to soak up the alcohol. It was the first time I had eaten anything other than sushi in Tokyo and I had no idea what it was. It was quintessentially the opposite of sushi, a pancake fried with veggies and noodles inside. I thought it bizarre at first, having assumed that all Japanese food was super healthy, but quickly realising that this was just based on my narrow western experience. I have always loved food for this quality, being able to expand your palate and cultural awareness at the same time.
This version of okonomiyaki is a little healthier, using almond flour instead of white flour, cabbage and no noodles. It comes together quickly and so can be made in-between bath and bedtime for those with kids. Mr B said he didn’t want dinner and then ate more than half of his share as they smelt so good. He noted it as his favourite cabbage forward dish to date.
Ingredients
- 4 cups shredded cabbage
- 4 scallions, sliced thinly on the diagonal
- ½ cup almond flour
- 4 small eggs/3 medium eggs
- 1 tbsp. tamari
- 1 tbsp. minced garlic
Method
- In a large bowl mix the cabbage, scallions and almond flour
- In a small bowl, mix the eggs, tamari and garlic
- Combine the two and mix completely
- Heat a tablespoon of oil in a frying pan, heat to a medium heat and add around half a cup of the mixture to the pan. All in all, this measure will make around 8 small pancakes
- If not eating immediately you can warm and oven and place them in when done, this also crisps them up
