OYSTER OKONOMIYAKI - Cuisine Magazine - From New Zealand to the World

Name: OYSTER OKONOMIYAKI - Cuisine Magazine - From New Zealand to the World
Ingredients: 6 radishes; 75g ginger, peeled; 1 tablespoon sugar; 1 teaspoon salt; 125ml rice vinegar; 3 tablespoons tomato sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; ⅔ cup self raising flour; 1 x 5g packet dried dashi stock or 1 teaspoon salt; 160ml water; 2 eggs; 3 cups shredded cabbage (about ¼ cabbage); 2 spring onions, white and green separated, finely sliced; 200g oysters (drained weight); bonito flakes, mayonnaise, seaweed flakes/seasoning or togarashi/Japanese spice (optional), to serve

www.cuisine.co.nz

This is an Okayama-style okonomiyaki with oysters cooked into the top. I used a tub of Pacific oysters, but if you like you could try it with smoked oysters or

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Ingredients

6 radishes
75g ginger, peeled
1 tablespoon sugar
1 teaspoon salt
125ml rice vinegar
3 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
⅔ cup self raising flour
1 x 5g packet dried dashi stock or 1 teaspoon salt
160ml water
2 eggs
3 cups shredded cabbage (about ¼ cabbage)
2 spring onions, white and green separated, finely sliced
200g oysters (drained weight)
bonito flakes, mayonnaise, seaweed flakes/seasoning or togarashi/Japanese spice (optional), to serve