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Have you heard of Okonomiyaki? Well, it’s delicious

Karalee Katsambanis

Renowned Perth chef Caroline Taylor has joined the Weekend Brunch team to inspire you in the kitchen.

Every Sunday at 11.30am Caroline will whet your appetite and give you the confidence you need to try a new recipe or two.

This week Caroline taught us the Japanese pancake Okonomiyaki, her favourite chicken gravy and a quince and frangipane cake.

Japanese Savoury pancake

3 free-range eggs
150g plain flour
150g stock, cooled
45g raw potato, grated
1½ tsp crispy onions
3 tsp spring onions, chopped
1½ tsp fresh ginger, grated (or Japanese pickled ginger,
375g cabbage, thinly shredded
To garnish
Kewpie mayonnaise (or regular)
Okonomiyaki sauce (or HP sauce)
Bonito fish flakes
Powdered seaweed
Prawn, octopus, squid or thinly-sliced pork belly
Mix together the egg and flour, then stir in the cooled
stock, making sure that there are no lumps.
Add the grated potato to the batter, then stir in the crispy
onions, spring onions, ginger and cabbage, plus the
seafood or pork belly, if using.
Heat a thin layer of oil in a frying pan on a medium heat.
Pour the mixture into the pan, and fry for five minutes
each side.
Add the garnishes to taste, and serve immediately.

Chicken gravy recipe
 ¼ cup drippings from a roast chicken
 2 ½ tablespoons all-purpose flour
 2 cups cold chicken stock, or more if needed
 salt and ground black pepper to taste
– Pour fat from the roasting pan into a bowl and set
aside, add 2 ½ Tbspns of plain flour and stir with the
drippings until all the flour is combined with fat, add a
couple of tbspn of drippings fat if the mix is too dry.
– Place pan of drippings mixture over low heat and toast
flour until light brown and mixture gives off a nutty
fragrance, about 5 minutes.
– Drizzle about 1/3 cup cold chicken stock at a time into
roasting pan drippings, whisking as you go to make sure
it’s combined. Keep scraping any browned pan drippings
from the bottom of the pan into gravy; bring to a
simmer. Continue to cook, whisking constantly, until
gravy is thick and flour has combined with the liquid, 8
to 10 minutes.
– Adjust the thickness; too thick, whisk in a little more
stock. Too thin, continue to simmer, whisking
constantly, until reduced and thickened, about 10 more
minutes. For the smoothest texture, strain gravy before

Quince + fig frangipane tart
300g plain flour
75g icing sugar
150g chilled butter
1 egg and 1 egg yolk

250g butter
250g caster sugar
4 eggs
1 tsp vanilla
60g plain flour
250g almond meal
1 cup raspberry jam
1 -2 whole quince, peeled and sliced thickly
½ cup macadamias

blitz flour, sugar and butter then add eggs and blitz until pastry ball is formed,
roll in flour and leave for at least 30min in fridge
roll pastry into 25cm fluted high sided tart tin and pop into freezer to freeze
bake in what ever oven temp you have going until cooked through, but
preferably not golden.

Line bottom of tart with fig jam
Beat sugar and eggs until light and fluffy, add vanilla and eggs one at a time
Mix through almond meal and flour
Pour into tart tin and top with macadamias then thickly sliced quince
Bake at 180 until almost springy to the touch in the middle- about an hour.

Download this podcast here

Karalee Katsambanis