We had a fantastic trip to Japan in April last year thanks to Inside Japan who tailored a self-guided tour for us. We cooked our own ‘Okonomiyaki’ on a table-top grill at a restaurant in Tokyo. Our attempts were assisted by miming, pointing, nodding and smiling from waiters and fellow diners. We did our best to select the right sauce to accompany it, which is a skill in itself in Japan. The result was delicious.
I made our own Hawke’s Bay version of this Japanese snack for lunch, a nice change from the other zucchini recipes. I used shredded cabbage, a grated zucchini, a finely sliced spring onion and a couple of julienned radishes. I added a little piece of hot smoked salmon and bound it all together with a batter of half a cup of flour and two large eggs. It’s a great way to use up small amounts of vegetables – a large fritter which could easily be vegetarian or gluten free using corn flour. I often forget that radishes are part of the turnip family and equally good cooked as raw.