dimension to the classic Kiwi BBQ!
Here’s a family friendly bit of BBQ fun and a twist on OKINOMIYAKI (Japanese pancake) using those fresh mussels you’ve pulled off the rocks and some fillets or offcuts of any white fish you might have.
Ingredients (Makes 4)
- 1 dozen mussels cooked and chopped
- 250g white fish dice
- 1/2 a cabbage finely sliced
- 1 cup corn kernels
- 2 – 3 eggs
- 2 cups Okinomiyaki flour or plain flour
- 1 cup water
- 2 tsp Original Smoke & Spice Seasoning
Topping
- Japanese plum sauce or BBQ sauce
- Kewpie mayonnaise or standard mayo
- Dried Bonito Flakes or spring onion
Method
- Mix ingredients together to form a thick batter On the flat grill of the BBQ ,well oiled and not too hot,
- place a quarter of the mix
- Cook both sides and lightly drizzle with Sauce and Mayo
- Top with Bonito Flakes or spring onion and serve
Cheers and Enjoy
Marcus
Int’l Kiwi Chef
Quite good with rod and gun
