お好み焼き Okonomiyaki - Japanese Pancake by Sachie Nomura Serves 4 • Prep 10-Minutes • Cook 15-Minutes

お好み焼き Okonomiyaki - Japanese Pancake By Sachie Nomura Serves 4 • Prep 10-Minutes • Cook 15-Minutes

INGREDIENTS: BATTER 2 Cups of standard Flour 2 Cups Water 1 tspn Dashi (Bonito Flavoured Seasoning) 1/2 tspn Soy Sauce

FILLINGS 1/2 Cabbage, finely chopped 3-4 Spring Onions, finely chopped 4 Eggs 4 Bacon rashers, cut into small pieces 16 Prawn cutlets, (no tail)

GARNISH Okonomiyaki Sauce Japanese Mayonnaise Katuobushi (Dried Bonito Flakes) Aonori (Seaweed flakes) or shredded seaweed

METHOD: In a medium size bowl whisk the flour, water, dashi and soy sauce together until smooth. In a separate small bowl, put a handful of cabbage, a small handful of spring onion, 1 egg, a quarter of bacon, 4 prawns and 1 scoop of the batter. Mix well. (this will make one medium size pancake). Place a medium sized frying pan over medium-high heat and add oil and use a spoon to spread the mix into a circle about 1-1.5 cm thick. When air bubbles start to rise in the middle of the pancake and the bottom of the pancake has slightly browned, turn it over with a spatula and cook for another 3 minutes. Continue to cook remaining ingredients to make 3 more Okonomiyaki. Transfer to the plate. Add Okonomiyaki sauce, drizzle mayonnaise and sprinkle with Aonori and Katsuobushi to serve.

IDEAS: It’s a great way to get veggies into the kids without them even realising. You can add anything you like to these pancakes… it’s up to you and what you like.

!1 © Adrenalin Ltd. www.whanauliving.co.nz Vietnamese Summer Roll By Sachie Nomura Makes 8 • Prep 15-Minutes

INGREDIENTS: 60grams Rice Vermicelli Sesame Oil 8 x Rice wrappers (large) 8 Large cooked prawns – peeled, de-veined, sliced in half 1 Large Carrot, cut into julienne 100gm Fancy lettuce, cut into julienne 100gm Red cabbage, shredded Fresh Coriander

DIPPING SAUCE : 1 Tbsp Water 1 Tbsp Fish sauce 2 tspn Brown sugar 2 tspn Lime juice Garlic & Chili, chopped

METHOD: To prepare the rice vermicelli, first soak in a hot water for 5 minutes. Drain the water and mix the rice vermicelli with 1 teaspoon of sesame seed oil. Set aside. To make the dipping sauce, combine all the ingredients into a small ramekin and set aside. Dip a sheet of rice paper in a bowl of hot-warm water for 8 to 10 seconds and place the sheet on a flat surface, wipe the rice paper over with a cloth to remove excess water. Place two prawns at the bottom of the rice paper closest to you and add vermicelli, lettuce, carrots, red cabbage and coriander. Fold the 2 sides parallel to one another and roll up tightly, press to seal. Cut into half and serve with dipping sauce.

IDEAS: You can experiment with the ingredients – me personally, I love the combination of prawns, vermicelli, lettuce and herbs. What’s yours? Pork, Chicken, Vegetarian.

! FURTHER LINKS: https://sachieskitchen.com https://www.facebook.com/sachieskitchen