It seems there are so many different names for the vegetable I call ‘Edible Chrysanthemum’. It is called ‘Shungiku’ in Japanese. In Australia, Edible Chrysanthemum is available from most Asian grocery stores. This is ‘Okonomiyaki’. Besides Edible Chrysanthemum as the main ingredient, you can use whatever you like.
2 to 4 Servings
100g Edible Chrysanthemum *cut into small pieces
1/2 cup Self-Raising Flour OR Plain Flour
1/4 cup Water
1/8 teaspoon Dashi Powder *optional
Salt & Pepper
Oil for cooking
*This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well.
*Add as much ingredients as you like if you can combine with the batter.
Additional Ingredient Suggestions
Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc.
- Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper.
- Add the ingredients to the batter and mix well.
- Heat a frying pan or hotplate, apply a small amount of Oil, spoon the mixture to form pancakes. When the edge of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes or until the batter and ingredients are cooked. You may turn the pancakes over a few times while cooking.
- Enjoy with/without a dipping sauce. Find my dipping sauce recipes.
- The red dipping sauce in the above photo can be made by mixing following ingredients.
1 tablespoon Gochujang (Korean Spicy Miso)
1 tablespoon Ponzu (OR 1/2 tbsp Soy Sauce & 1/2 tbsp Rice Vinegar)
1 teaspoon Sesame Oil