This gluten-free and dairy-free umami-packed homemade takeaway is like a cross between an omelette and a pancake and is a great way to get plenty of protein and veg in one tasty package. If you can source katsuobushi all the better but it will still be lovely without it. Katsuobushi is dried smoked tuna flakes and although they look and smell like fish feed they are actually really tasty and add an interesting layer of texture and flavour. Check out online suppliers or your local oriental food store to see if they have it.
I used an 8-inch shallow cake pan that fits snuggly into my air fryer
Serves 1
To saute the veg and prawns I used coconut oil but you could also use avocado oil or lard.
For the batter
3 eggs
1 tbsp of chicken broth (optional- you could use water)
2 tbsp of coconut flour
1/2 tsp of salt
1/4 tsp of white pepper
1 clove of garlic minced
1/2 thumb of ginger minced
For the filling
6 large prawns - shelled and deveined
1 finely sliced leek or a cup of shredded white cabbage
1 carrot grated or finely julienned
1 red chilli finely chopped
2 spring onions sliced- green parts kept back for the topping
Pinch of salt
For the toppings-
1 small handful of Katsuobushi
Green parts of the sliced spring onions
2 tbsp of gluten-free paleo tomato ketchup or BBQ sauce such as the Hunter & Gather brand
2 tbsp of paleo mayo (I like the Hunter & Gather mayo)
2 tsp of honey (one for the BBQ sauce and the other for the Mayo).
1 tbsp of coconut aminos (or tamari soy sauce if soy is ok for you) to thin the BBQ or tomato sauce & add flavour
Juice half a lemon (to thin the mayo and add flavour)
Instructions
1. Beat the eggs in a bowl and add the other batter ingredients- set aside (the coconut flour will start to absorb the liquid a little and make the batter thicker after a few minutes- this is normal).
2. Shred up your veg- I think a fine shred for all the veg is crucial for this dish to keep it pretty and to help it cook evenly- we don't want big lumps of hard veg in our okonomiyaki!
3. Sautee the veg in a frying pan with a tbsp of coconut oil until soft.
4. Whilst keeping an eye on the veg make your sauces. In a small bowl add the mayo and 1 tbs of honey and the juice of half a lemon and stir until mixed- set aside.
5. Add the tomato or BBQ sauce to a separate clean small bowl and add the coconut amino or tamari and stir until combined- set aside.
6. To your frying pan with the veg in add the prawns, add a pinch of salt and stir until the prawns are almost cooked through.
7. Line the cake tin base with parchment paper and grease the sides with coconut oil, (I used ready-made circles of parchment which are widely available).
8. Transfer the veg and prawns to the cake tin, spread evenly, and then pour over the egg mixture.
9. Cook in the air fryer on the bake setting for 20 minutes (depending on your air fryer it may take longer or a shorter time- keep an eye on it).
10. Transfer onto a plate, sprinkle the green spring onion tops all over, then the katsuobushi and then with a teaspoon drizzle the BBQ/or tomato sauce over the top followed by the mayo sauce and serve immediately.