日式椰菜大阪燒 | Japanese Cabbage 'Pizza'

 
Better Together.png

Scroll down for English

日式椰菜大阪燒 x 好在有你

2012年 | 當我在密芝根州留學時，其中一樣最掛念的是香港種類繁多的亞洲美食。這食譜是日式大阪燒的簡單版，最適合與人分享。

這道菜紓解了我的鄉愁，亦承載著我和最佳好友在2012年時同一屋簷下的記憶。

那時候，我們經常一起下廚。她很懂得鼓勵我，我煮的大部分食物她都喜歡。第一次做這道菜時，她對「pizza」和蛋黃醬這配搭有點懷疑，但試過後她即被說服，覺得十分美味。自此之後，大阪燒也成為了她的拿手小菜。 

這幅照片中就是我在大學期間經常與朋友煮飯的廚房。

份量： 1-2

所需時間：30-45分鐘

材料：

椰菜 2 杯（撕碎）
韭葱 1 杯（洗淨及切碎）
全麥糕點麵粉（或中筋麵粉） 2/3 杯
幾撮細粒海鹽
雞蛋 2 顆（打散）
橄欖油 1+ 湯匙
烤熟銀杏仁、韭菜 / 香草上碟

*韭菜可能較難處理。 你可以先將它們縱向切成薄片，然後浸入一大碗水內洗淨，瀝乾後切片。

步驟：

  1. 將椰菜、韭葱、麵粉和鹽放入碗裡，輕拋攪拌，直至麵粉覆蓋所有食材。加入雞蛋，拌勻。

  2. 用中火在一個大煎鍋燒熱橄欖油，放入椰菜等食材。用金屬鑊鏟將其壓成圓形的煎餅狀，盡量壓扁。煮4-5分鐘，直至底部呈金黃。

  3. 將大阪燒從煎鍋滑出到一隻碟子上。用另一隻碟蓋上，然後翻轉。如有需要，可多加一點油，再將大阪燒放回鍋中，煮另一面。用鏟按下，再次煮至金黃，約3-5分鐘。

  4. 完成後，灑上烤熟銀杏仁、韭菜 / 香草。將大阪燒放在切菜板上切塊，立即享用。

【備註】

我通常會用普通麵粉，並灑上烘香芝麻上碟。

大阪燒可能比較乾身，所以我會在上面加純素蛋黃醬。

另外，你也可以選擇加蘿蔔絲、粟米粒或雪櫃裡任何一種綠葉蔬菜。

食譜來源：https://www.101cookbooks.com/archives/japanese-pizza-recipe.html

你做過這道菜嗎？在下面留言，分享你的回憶吧！

 

Japanese Cabbage ‘Pizza’ x Better Together

2012 | When I was studying abroad in Michigan, one of the things I missed the most from Hong Kong was the wide variety of Asian cuisines. This recipe is a simpler version of okonomiyaki, and best to share it with someone. 

This cabbage pizza recipe combines the memories of my cure for homesickness and my time with my best friend/housemate back in 2012.

When I was living with my best friend, we tended to cook a lot together. My best friend was really good at boosting my self-esteem and usually liked most of the food I made. When I first made this dish, she was a bit sceptical with the idea of putting mayo on the pizza. However, after trying it, she was convinced and liked it. After that, she made this dish for her meals as well.

Note on photo: That is the kitchen where I made most food with friends during my college time.

Serves: 1-2

Total cooking time: 30-45 minutes

Ingredients:

2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped
2/3 cup whole wheat pastry flour (or all-purpose flour)
A couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oil
Toasted slivered almonds, chives or herbs to garnish

*Leeks can be hard to handle. You can slice them lengthwise and then submerge them in a big bowl of water for rinsing. Drain and chop/slice.

Steps:

  1. Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs. Mix well.

  2. Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan. Use a metal spatula to press it into a round pancake shape, as flat as possible. Cook for 4-5 minutes, until bottom is golden.

  3. Slide the okonomiyaki out of the skillet onto a plate. Place another plate on top and flip it. Add more oil to the skillet if needed, before sliding the okonomiyaki back to cook the other side. Press down with spatula and cook again until golden – another 3-5 minutes.

  4. When done, sprinkle with toasted almonds and chives. Slide it onto a cutting board to cut into wedges. Enjoy immediately.

Contributor’s Note:

I use all-purpose flour and sprinkle toasted sesame to garnish. 

Usually, I top it with vegan mayonnaise, otherwise, it would be too dry. 

Additionally, you can also add carrot shreds, corn kernels, or whatever greens you have in your fridge.

Recipe source: https://www.101cookbooks.com/archives/japanese-pizza-recipe.html

Did you make this dish? Share your memory about it in the comment box below!

 
30-45 minsThe Shared Meal HKEast Asian, Leeks, GreensComment