Usually made with shredded cabbage, this take on the Japanese savoury pancake uses up your leftover roast vegetables, bound together with egg and cheese then topped with okonomiyaki's signature barbecue-style sauce and mayonnaise.
- 2 cups leftover roast potatoes, mashed (or mashed potato)
- 2 cups leftover roast vegetables (cabbage, brussels sprouts, carrot, pumpkin, onion etc.)
- ½ cup chopped leftover roast chicken
- 1 egg
- 100 g (1 cup) shredded cheese, plus a little extra for coating
- 25 g butter
- salt and pepper, to season
- okonomiyaki sauce or barbecue sauce, to serve
- Japanese mayonnaise, to serve
- 1 tbsp finely shredded curly parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the potato, roast vegetables, roast chicken, egg and cheese in a large bowl and mix together well. Season with salt and pepper.
- Heat a medium frying pan over medium heat and sprinkle a little extra cheese and half the butter in the base (this will help the bubble and squeak stick together). Fry for about 5 minutes, then turn out onto a plate.
- Sprinkle a little extra cheese in the base of the pan again and add the remaining butter. Slide the bubble and squeak on top and fry for a further 5 minutes or until cooked through and set.
- Turn out onto a plate and top with okonomiyaki sauce, Japanese mayonnaise and parsley.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.