Okonomirosti

all details

Part Japanese and part Swiss, this fusion dish puts a European twist on Japan's famous savoury pancake, okonomiyaki.

Culinary crossover: Okonomiyaki meets rosti in this fusion dish.
Culinary crossover: Okonomiyaki meets rosti in this fun fusion dish. Photo: William Meppem

Ingredients

4 potatoes, peeled and grated

1 small onion, grated

1 cup finely chopped cabbage

1 ear corn, kernels stripped from the cob

2 rashers bacon, rind removed sliced into strips

salt, to season

2 tbsp vegetable oil

½ cup grated cheese

¼ cup Japanese mayonnaise, to serve

¼ cup finely chopped chives, to serve

Sauce

¼ cup tomato sauce

1 tbsp Worcestershire sauce

½ tsp grated ginger

Method

1. Mix together the grated potato, onion, cabbage, corn and bacon, and season with salt.

2. Heat a 26 centimetre skillet or frying pan over medium heat and add the oil. Place half of the potato mixture into the pan all the way to the edge and scatter with the cheese. Top with the remaining mixture. You don't need to press the mixture down. Cook for 10 minutes then place a plate larger than the pan upside down on top of it. Invert the pan and plate to remove the rosti to the plate, then slide the rosti back into the pan so that the browned side is now facing upwards. Cook for a further 10 minutes until the rosti is crisp and browned on both sides.

3. Remove the rosti from the pan onto a serving plate. Mix together the ingredients for the sauce and brush over the rosti. Drizzle with Japanese mayonnaise and scatter with chives to serve.

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  • Main Ingredients - Potato, Cabbage, Bacon/Ham/Prosciutto
  • Cuisine - Japanese
  • Course - Main-course, Starter/Entree, Side Dish, Breakfast/Brunch
  • Occasion - Family meals, Midweek dinner, Kids' cooking

1 comment so far

  • Adam, you've outdone yourself with this. It's great, even without corn, cabbage and the glaze. This will be a Saturday regular at our place.

    Commenter
    Miyagi
    Location
    Sydney
    Date and time
    November 11, 2015, 1:39PM

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