Okonamiyaki

    This savoury Japanese pancake is a delicious way to feature crisp Ontario harvest vegetables. Cut into wedges and serve as a main course with lightly dressed salad greens.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Baking Time: 20 minutes

Serves 4 to 6

1/4 cup (50 mL) ketchup

2 tbsp (25 mL) oyster or hoisin  sauce

1-1/2 tsp (7 mL) Worcestershire sauce

1/2 cup (125 mL) all-purpose flour

1 tbsp (15 mL) cornstarch

1/2 tsp (2 mL) each baking powder and salt

4 cups (1 L) finely shredded Ontario Green Cabbage

2 cups (500 mL) peeled and grated Ontario Sweet Potato (about 1 medium)

1/4 cup (50 mL) pickled ginger,  drained and finely chopped

1 cup (250 mL) thinly sliced Ontario Green Onions

4 Ontario Eggs, beaten

4 slices Ontario Smoked Bacon, halved

200 g Ontario Smoked Rainbow  Trout Fillet, skinned and flaked  (about 1 cup/250 mL)

1 sheet nori seaweed

In small bowl, combine ketchup, oyster and Worcestershire sauces; set aside.

In separate small bowl, combine flour, cornstarch, baking powder and salt. In large bowl, combine cabbage, sweet potato, ginger and 1/2 cup (125 mL) of the green onions. Sprinkle flour mixture evenly over cabbage mixture; toss to coat. In small bowl, combine eggs and 4 tsp (20 mL) water; add to cabbage and stir with spatula to combine.

In 9-inch (23 cm) ovenproof skillet, over medium heat, cook bacon until crispy on both sides. Discard fat leaving 1 tbsp (15 mL) in skillet with bacon.

Press cabbage mixture evenly over bacon in hot skillet. Cover with flat lid or baking sheet; cook over medium heat for about 8 to 10 minutes or until browned. Remove skillet from heat.

Using an oven mitt, firmly press and hold lid on skillet while gripping skillet handle. Carefully but quickly flip the pancake onto lid; return skillet to heat. Gently slide pancake, bacon-side up, back into skillet, using lid and wide spatula, if necessary. Place skillet into 375°F (190°C) oven; continue baking for 20 minutes or until browned and crispy on both sides.

Meanwhile, fold nori sheet into tight square. With scissors, snip into thin slivers. Cut again into 2-inch (5 cm) lengths.

Place pancake on platter, bacon side up and drizzle with ketchup mixture. Top with trout, remaining green onions and slivered nori. Cut into wedges.

Nutritional Information:

1 Serving (When recipe serves 6):

PROTEIN: 18 grams

FAT: 10 grams

CARBOHYDRATE: 28 grams

CALORIES: 282

FIBRE: 3 grams

SODIUM: 650 mg

– Printed with permission from Foodland Ontario