As with pizza toppings there are million and one combinations for Okonomiyaki, no recipe’s the same! In fact Okonomi simply stands for “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”.

You can include any number of shredded vegetables, a combination of whatever is in season; Chinese, red or savoy cabbage, brussel sprouts, silverbeet, carrots, spring onions or leeks… you get the idea! Actually I’ve even been known to use leftover coleslaw.

I’ve simply used a normal run of the mill cabbage in the recipe below today, as they’re what we have growing in our vege patch. Normally some spring onion is thrown through the batter as well.
Once you have cooked your Okonomiyaki through on both sides it’s time to pay attention to the toppings and there are many different sauces and condiments available for Okonomiyaki in Asian food stores. Typically “Tonkatsu sauce” – a sweet BBQ type sauce and “Kewpie” – a Japanese mayonnaise are used, however again any bbq sauce, mayonnaise, mustards, sweet chilli sauce, sour cream are perfectly acceptable; “as you like it”. Lastly you can sprinkle over some “katsuobush” – dry fish or “aonori” – seaweed flakes, pickled ginger and herbs are also common. However I really like the texture of some chopped toasted nuts and seeds.

Okonomiyaki – From Bron Marshall
• 2 cups of cabbage, finely shredded
• ½ a small carrot, grated
• 2 to 3 spring onions, finely sliced
• ½ cup of plain all purpose flour
• 2 large free range eggs, beaten
• ⅓ cup (80mls) of cold water
• a couple of good sized pinches sea salt and white pepper
• 2 tablespoons of olive oil, approximately

For the toppings:

• Kewpie – Japanese Mayonnaise
• Tonkatsu – BBQ sauce
• Toasted chopped sunflower seeds, almonds
• Extra sliced Spring Onion

1. In a large bowl combine the cabbage, spring onion, flour, eggs, water, salt and pepper.
2. Using either a fork or to be more authentic a pair of chopsticks, toss and mix together until everything is evenly well coated.
3. Over a medium heat place a large frypan and add the olive oil.
4. Pour the cabbage mixture into the pan, and using a spatula spread and press the mixture out into a circular shape.
5. Cook for 4 to 5 minutes or until the bottom is golden and flip your Okonomiyaki over to continue cooking the second side, you may wish to add a little more oil.
6. Once the pancake is golden on both sides, remove from the pan onto a serving plate and garnish with your chosen toppings.
7. Serve immediately, feeds 1 to 2.

You can find more of my recipes and delicious photography @ Bron Marshall, Classic and Creative Cuisine.

If you need a cracker recipe for Hot Cross Buns tomorrow (they are traditionally eaten on Good Friday!) check out my recipe here on Bron Marshall, Classic and Creative Cuisine. It’s a more traditional recipe with raisins, currants and mixed citrus peel. However the fruit; some or all of them! Are easily replaced with dark, milk or white chocolate chips.
That is if you’re afraid the Easter Bunny won’t have organised you enough chocolate treats on Sunday!

Now everyone needs some warming tucker in their belly to keep the energy and morale levels up and this soup fits the bill perfectly. It’s oh so simple to make, it’s spicy, filling and sure to be a winner with the whole family.
You could make the meatballs with any lean minced meat, beef, chicken or pork and even firm white fish fillets for a lighter meal would work gorgeously.

Thai’mato Meatball Soup – From Bron Marshall
• 600 grams of lean beef mince
• 2 ½ tablespoons of Thai Red Curry Paste
• 1 large free range egg
• A pinch of salt
• 1 tablespoon of olive oil
• 1 large onion, finely chopped
• 1 to 2 cloves of garlic, finely chopped
• 3 cups (750ml) of tomato passata / tomato purée
• 4 cups (1 litre) of quality liquid beef, chicken or vegetable stock
• sea salt and fresh pepper to taste
• Fresh coriander sprigs, sliced spring onions and cherry tomatoes to serve

1. Preheat your oven to 180°Celsius.
2. In a food processor or in large bowl and your hands, rub 1 tablespoon of the Thai red curry paste through the mince with and pinch or two of salt.
3. Add the egg and mix thoroughly, take heaped teaspoonfuls of the mixture and roll into balls.
4. Place the balls on a lined shallow baking dish and bake for 8 to 12 minutes or until they’re holding together and almost – just cooked through.
5. Meanwhile soften the onion and garlic together in a large saucepan with a little olive oil, add the remaining 1½ tablespoons of curry paste and cook for 1 minute or so until fragrant.
6. Pour in the tomato passata and stock and bring to the boil.
7. Add in the cooked meatballs and any juices from the baking dish into the soup and continue to simmer a further few minutes to combine the flavours.
8. Taste and add extra salt and pepper if required.
9. Ladle a few meatballs together with some of the soup broth into warmed bowls and garnish with sprigs of fresh coriander, sliced spring onion and cherry tomatoes if desired. Serves 6.

You can find more of my recipes and delicious photography @ Bron Marshall, Classic and Creative Cuisine.