This recipe was created by Fiona Smith, senior food writer, Cuisine magazine - www.cuisine.co.nz
Makes 1 (or 2-3 small ones of you prefer) serves 2-3
Prep 15 minutes
Cook 11 minutes
INGREDIENTS & METHOD
2/3 cup self-raising flour
160ml homemade dashi stock, or 160ml water mixed with 1 x 5g packet dried dashi stock
2 cups very finely shredded cabbage
1 kūmara, peeled and grated
2 spring onions, white and green separated and finely sliced
1 tablespoon mild-flavoured oil
1 x 150g pottle Chatham Island Food Co. Kina, drained
To serve, kina mayonnaise, ginger pickle, bonito flakes, toasted sesame seeds or togarashi/Japanese spice
Put the flour and dashi stock in a large bowl and whisk together until smooth. Gently whisk in the eggs then fold in the cabbage, kūmara and spring onion whites. If you are using homemade dashi stock, add a splash of fish sauce or soy sauce to season (dashi stock powder is already salted).
Heat a large, heavy-based, non-stick frying pan over a medium heat and coat with a little oil. Pour the mixture in and spread out/flatten to about 2cm thick. Cook for 10 minutes until just set, nestling the kina fillets into the pancake top at the end of cooking time while the batter is still a little wobbly. Using a baking tray to help you, flip to kina side down, cook for 1 minute then flip again onto a serving plate. You can also cook under a hot grill for 1 minute to avoid flipping.
Serve the okonomiyaki drizzled with kina mayonnaise, drained pickle and scatter with the greens of the spring onion, bonito and toasted sesame or togarashi seasoning to your liking.
2 Kina roe
2 Egg yolks
2 Teaspoons lemon juice
1/4 Teaspoon salt
150ml Light-flavoured oil such as The Good Oil rapeseed
Put the Kina in a bowl and mash with a fork. Pull off any sinew and discard. Add the egg yolks, lemon juice and salt and whisk together. Add the oil, drop by drop, whisking continuously until thick. Refrigerate until needed. Will keep in the fridge for 3-4 days.
75g Ginger, peeled
1 Mild red chilli, very finely sliced
1 Tablespoon grated palm sugar
1/2 Teaspoon salt
60ml Lime juice or rice vinegar
Slice the ginger very thinly using a mandoline, if you have one (if not you can hand-cut into fine matchsticks). Put in a small bowl with the chilli, sugar, salt and lime juice or vinegar. Mix well, cover and refrigerate until needed, stirring occasionally.
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