Three cheers for Ellie Won – Kitchen Wench for her resounding, convincing, fantastic win in Week 2 of the Mushroom Masters with her recipe for Lasagne with slow roasted mushrooms and goat’s cheese.
If you ever want to be convinced about the dedication of our Fungi Foursome in taking on the United States and Canada in this competition, then head on over to her Kitchen Wench blog and check out the post entitled – Mushroom & Goat’s Cheese Tart (and a little emotional blackmail…) If it doesn’t make you smile and want to get up and eat some mushrooms, then you are a very hard person to please…
This week features Christie from Fig & Cherry taking on Susan from Sticky, Gooey, Creamy, Chewy (US) and Elizabeth from Guilty Kitchen (Canada). I was lucky enough to meet Christie last week at the launch of BBQ Mushrooms Japanese style, so it is highly appropriate that the recipe is a little bit of Japanese inspiration.
The US have already warned that they will be hard to beat this week, but having seen our entry I am quietly confident that our Fungi Foursome are on a roll. So let’s hear from Christie and get this party started….
Hi I’m Christie, the publisher of the food blog Fig & Cherry. My blog features original recipes, restaurant and product reviews and travel stories.
I love cooking, photographing and writing about food and am glad to have had the opportunity to meet amazing chefs such as Tetsuya Wakuda through my blog.
When I’m not in the kitchen, I’m running my online marketing agency, Morning Copy, with my husband and preparing for the arrival of my first baby in November 2010!
And now for the recipe…..
Shiitake Okonomiyaki (aka Japanese Pancake)
Makes 2 x 6 inch pancakes (recipe may be doubled or more)
2 cups white cabbage, finely shredded
8 fresh shiitake mushrooms, finely sliced
1/2 cup plain, all purpose flour
1/3 cup cold water
Pinch each of salt and white pepper
2 tablespoons vegetable oil
Okonomiyaki sauce (or make your own by mixing together 3 tbs ketchup, 1 tbs worcestershire sauce and 1 tsp soy sauce)
Fried prawns/shrimp and mushrooms (optional)
Shiitake Salt (optional, makes 1/2 cup) - 1/4 cup dried shiitake mushrooms, 1/2 cup sea salt flakes, 2 tablespoons sesame seeds
1. Place the cabbage and mushrooms into a large bowl. Crack the eggs over the vegetables and add the flour, water, salt and pepper. Mix with chopsticks or two forks until well combined and all ingredients are lightly coated in batter.
2. Heat one tablespoon of oil in a heavy based frying pan (skillet) over medium heat. Add half the mixture then shape into a circle and flatten to about 3/4 inch thick. Cook for 5 minutes until golden and crispy, then carefully flip and cook for another 5 minutes. Remove and keep warm, then repeat with the remaining oil and pancake mixture.
3. To make the shiitake salt, blitz the dried mushrooms in a coffee grinder until finely chopped then mix with the salt and sesame seeds.
4. To serve, drizzle the pancakes with mayonnaise and okonomiyaki sauce in a criss cross pattern. Garnish with prawns and mushrooms, if you like, and have the shiitake salt close by for sprinkling.
One last thing
If you have been following our progress over the competition you should know by now that you need to vote each week as a matter of national pride. And so do your friends and family, so send them a link and together we can all enjoy some Japanese mushroom pancakes while we reflect on how nice it is to be No 1.
So, whip on over to Tastespotting and remember – Vote 1 – Shiitake Okonomiyaki (aka Japanese Pancake).