Recette
Recipe proposed by chefs Philippe Escaich and Philippe Mesuron for Maison Marquier, French manufacturer of planchas.
For 4 people :
Preparation time: 30 mins
Cooking time: 25 mins
Utensils: cloche
Ingredients :
400 g of white cabbage
400 gr of mushrooms (chanterelles, oyster mushrooms, button mushrooms)
½ tsp. c. baking powder
2 pinches of sugar
2 tbsp. c. dashi (optional)
200 g of flour
4 eggs
Okonomiyaki sauce
Mayonnaise
1 small fresh white onion
Sunflower oil
Salt
Preparation steps :
1. Remove the core from the cabbage and cut it finely into pieces.
2. Clean and slice the mushrooms. Cook them in a pan with oil.
3. Mix the yeast, the sugar, 2 pinches of salt and possibly the dashi in 30 cl of water, then gradually add the mixture to the flour. Stir until there are no more lumps.
4. Add cabbage, eggs and mix well.
5. Put a little oil on the Le Marquier griddle over medium heat. Pour half of the dough and form a disk about 2 cm thick.
6. Cover the okonomiyaki with half of the mushrooms, then add some paste. Cover with the cloche and cook for about 10 min.
7. With a spatula, lift the okonomiyaki and pass a plate under it.
8. Add okonomiyaki sauce and mayonnaise, if possible with baby bottles to obtain even strokes. Sprinkle with chopped fresh onion.
9. Make the second okonomiyaki with the rest of the ingredients.
TRICK :
You can make homemade okonomiyaki sauce by mixing 4 tbsp. ketchup, 4 tbsp. Worcestershire sauce, 3 tbsp. honey and 3 tbsp. salted soybeans.
100% plancha - 2 chefs, 20 ingrédients, 2 fois plus de plaisir. Le Marquier. Ed. Larousse, 17,95 €