Subj : Mini Mushroom Okonomiyaki To : All From : Ben Collver Date : Tue Sep 02 2025 17:28:34 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mini Mushroom Okonomiyaki Categories: Japanese Yield: 2 Servings 2 tb Sesame oil or neutral oil 150 g Shiitake mushrooms; - roughly chopped 1 cl Garlic; - peeled, finely grated 1 Fresh ginger piece - (2.5 cm); peeled, grated 1 1/2 ts Flaky sea salt 2 Eggs; beaten 100 g White cabbage; thinly sliced 200 g Cooked white rice 50 g Cheddar; roughly chopped 40 g Gluten-free flour 3 Spring onions; finely sliced Mayonnaise & brown sauce or - Kewpie & okonomi sauce; - if you have it Preparation time: 15 minutes Cooking time: 15 minutes I really like finely chopped kimchi and greek yoghurt on the side. After all, okonomi means "as you like it", which I take as a green light for "anything goes" Heat 1 tb oil in a nonstick frying pan, then add the mushrooms, garlic, ginger, and 1/2 ts flaky salt. Stir-fry for 4 to 5 minutes, until the mushrooms are just cooked through, then tip into a bowl. Add the beaten eggs, cabbage, cooked rice, cheddar, flour, spring onions, and the remaining 1 ts salt to the mushroom bowl, and mix well to combine. Heat the remaining 1 tb oil in the same frying pan, then, working in batches, add 1 tb of the mixture and flatten each one into a rough disc. Fry the mini okonomiyaki on a medium heat for 2 to 3 minutes on each side, until golden brown (the cheese will melt in patches and crisp up), then transfer to a plate lined with kitchen roll and keep warm in a low (70?C/50?C fan/gas very low) oven while you cook the rest of the mixture. Serve hot with your choice of sauces: Japanese mayonnaise and okonomiyaki sauce are traditional, but regular mayonnaise and brown (or, indeed, tamarind) sauce are good, too, if that's what you have. Recipe by Rukmini Iyer Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .