01.10.2014 – Okonomiyaki

As a second course I made this unusual omelette from eggs (Markus loved it) and some vegetables. I made a huge one for each of us and David was quite thrilled when he found out that he didn’t need to share with me. 

But after half of this Japanese omelette he can’t make it, it’s too big for his small stomach, yet he doesn’t give up. That’s not like him. To give up. Especially not with the food. He hates to leave the rests. He hates to leave something on his plate (whatever it might cost him). So he finishes it and then he has this happy smile on his face. Something like: “Now I’m completely satisfied.” But when I ask him about this dish he just inhales deeply and comments: “I totally overdid it.”

Well, David. 

Recipe for Okonomiyaki omelet (adapted from Jamie Oliver´s book)

1 onion

6 – 8 champignons

½ chinese cabbage

100 g radish

7 big eggs

150 g flour

Olive oil

Cut all the vegetables into pieces.

Break the eggs, add the flour, some salt and pepper (if you like it that way), add the vegetables into the mixture and stir properly. 

Heat the olive oil on the pan and then add half of the mixture and fry for 4-5 minutes. Turn the omelet to the other side. (Jamie says that if it´s not working to turn it, you can just slip it to the plate and from the plate put it carefully back to the pan, I did it this way, it´s pretty clever)

When the omelet is brown and seems to be cooked properly, immediately serve with some salad and dressing. Or fresh natural yogurt.

Enjoy and don´t overdo it!