Matsutake ( Mushroom ) Okonomiyaki

Preparation time : 15 min

Cooking time : 10 min

Serving : 2

 

Ingredients

2 eggs

3 tbsp all-purpose flour

1 tsp soy sauce

1 green onion, finely chopped

1 cup green cabbage, thinly sliced

½ small onion, finely chopped

10 g pickled ginger

2 tbsp oil

75 g fresh Matsutake mushrooms, cut into 1/2-inch chunks (or 15 g dried Matsutake, rehydrated, or substitute with an equal amount of other mushrooms such as lion's mane, maitake, shiitake, etc.)

1/2 tsp dried seaweed powder or finely chopped nori

Mayonnaise (Japanese or plain), to taste

Bonito flakes, to taste

Tonkatsu Sauce Ingredients

3 tbsp sugar

4 tbsp oyster sauce

½ cup ketchup

7 tbsp Worcestershire sauce

 

Preparation

1. Cook the Mushrooms:

• In a pan, cook the Matsutake mushrooms for about 5 minutes on each side, or until golden brown. Set aside.

2. Prepare the Egg Mixture:

• In a bowl, whisk together the eggs, flour, and soy sauce until smooth.

3. Add Vegetables and Ginger:

• Stir in the cabbage, green onions, onions, and pickled ginger. Mix well.

4. Cook the Omelet:

• Heat a non-stick skillet over medium heat and add 1 tablespoon of oil (you may need to add more if your skillet is large).
• Pour the egg mixture into the skillet and spread it into a ½-inch thick disk.
• Arrange the cooked Matsutake mushrooms on top of the egg mixture.
• Cook for about 2½ minutes, or until the omelet is golden brown on the bottom.

5. Finish Cooking:

• Carefully flip the omelet and cook for an additional 1 minute, or until the center is fully cooked.

6. Serve:

• Transfer the omelet to a cutting board and cut it into wedges.
• Sprinkle with dried seaweed powder or finely chopped nori.
• Garnish with a dash of mayonnaise and tonkatsu sauce, and sprinkle with bonito flakes.
• Serve immediately.