CIBI's Cabbage And Corn Okonomi-yaki | Exploration Lifestyle
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CIBI's Cabbage And Corn Okonomi-yaki

Our signature CIBI style blends traditional Japanese ingredients and cooking methods with western flavours and seasonal produce, creating unique dishes that nourish body and soul.

Japanese cooking can seem intimidating, but it doesn’t have to be! The CIBI cookbook is full of accessible recipes that will introduce you to the many ways you can infuse your cooking with beautiful Japanese flavours to make each day a little bit special. They are simple, yet very satisfying, and made to be shared with friends and family.

Several years ago, I wanted to serve something quite Japanese, but with CIBI style – something everyone would love to eat. This okonomi-yaki is totally unique and gluten-free, lighter than the usual Japanese version. We use lots of fresh sweet corn mixed with finely shredded cabbage. This recipe makes four okonomi-yaki, but you can make smaller ones as a snack or larger ones as a full meal.

Ingredients (serves 4)

300g Savoy cabbage, finely shredded
pinch of salt
250g corn, about 2 cobs, or use frozen corn kernels
200g rice flour
200ml dashi
1/2 teaspoon salt
2 eggs
30g chopped spring onion
4cm piece of fresh ginger, grated or finely chopped
1 tablespoon olive oil

CIBI’s Okonomi-yaki Sauce

2/12 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon finely chopped spring onions
1 tablespoon sesame oil

Method

First, make the sauce. Combine all the ingredients in a small bowl and mix well.

Soak the cabbage in cold water for 10-15 minutes, then drain well.

If you are using corn cobs, bring a saucepan full of water to a boil. Add the pinch of salt and the corn and cook for 5-8 minutes. Drain and set aside to cool. Once the corn has cooled down, cut the kernels off the cob.

In a bowl, whisk together the flour, dashi and salt until well mixed.

In another bowl, beat the eggs with a fork or chopsticks.

In a large bowl, combine the cabbage, corn (boiled or frozen), spring onion, ginger, eggs and flour mixture. Mix well with a fork or chopsticks.

Heat the oil in a frying pan over a medium-high heat. Pour a quarter of batter in, forming a round pancake. Reduce the heat to medium-low and cook until they are crisp and brown, about 5-7 minutes on each side. Repeat to make three more pancakes. If necessary, add more oil to the pan.

Plate the pancakes and brush some sauce over the top before serving.

This is an edited extract from CIBI by Meg and Zenta Tanaka published by Hardie Grant Books RRP $50.00. The book is available in stores nationally and online. 

A light, gluten-free cabbage and corn okonomi-yaki. Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins, Styling Assistant – Ashley Simonetto.


This recipe makes four okonomi-yaki, but you can make smaller ones as a snack or larger ones as a full meal. Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins, Styling Assistant – Ashley Simonetto.


Japanese cooking seems intimidating, but it doesn’t have to be! Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins, Styling Assistant – Ashley Simonetto.


This unique okonomi-yaki comes from CIBI’s recently released cookbook. Photo – Caitlin Mills for The Design Files. Styling – Lucy Feagins, Styling Assistant – Ashley Simonetto.

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