New Zealand chef Josh Emett told Insider that he has loved making okonomiyaki for his family while in quarantine.
"You can pretty much put any vegetable in this dish, so it's a great way to clean out your fridge of leftover vegetables," he said. "It's also very cost-effective, and so simple to put together."
The batter just needs flour, eggs, and sparkling water to thin it all down, plus some garlic, ginger, and chili flakes for flavor. Emett also recommends adding a touch of cornflour throughout the mixture, which he said ensures that the pancake becomes "nice and crispy on the outside."
Then, well, it's up to you! Emett always includes cabbage in his okonomiyaki, and recently made one with chopped prawns, onions, and carrots.
This savory pancake is simple, delicious and a great way to use up anything you have lurking in your vege drawer. 1
A post shared by J O S H E M E T T (@joshemett) on Apr 15, 2020 at 10:35pm PDTApr 15, 2020 at 10:35pm PDT
"Some other delicious variations are to add egg noodles or a layer of cheese, so good!" he said. "The options are endless. I sometimes make mine all vegetables and have them as a side dish."
Top off your pancakes with Japanese mayonnaise and okonomiyaki sauce. If you don't have the latter on hand — or the time to make your own homemade version — Emett recommends using barbecue sauce as an alternative.
"If you have bonito flakes, add these too," he said. "You will see them visibly dance in the steam."