I love okonomiyaki. And gamja-jeon. This is a vegan white chick fusion of those two things with a silly Frenglish name to please my toddler (pronounced shoo-shoo, meaning cabbage cabbage*). It’s perfect for NZ winter, it’s also chewy, crispy, super quick, and it feels like junk food – which I tend to crave in winter.
I highly recommend using Agria potatoes or another starchy potato and it looks extra pretty if you throw in some purple potatoes too.
*Also a cute name for a kid or baby, or a word for favourite or ‘teacher’s pet’.
Chouchou Potato Cake
1 cup finely grated potato (don’t squeeze the liquid out)
1/2 small onion (or around 1 tablespoon) grated brown onion
2/3 cup finely chopped cabbage
1/2 spring onion, finely sliced
1/2 teaspoon salt
1/4 teaspoon black or white pepper
1 teaspoon soy sauce
2 tablespoons white flour
2 tablespoon potato starch (or cornflour)
2 tablespoons vegan mayo
1-2 teaspoons sriracha sauce
1/2 teaspoon soy sauce
1/2 teaspoon lemon or lime juice (opt)
Garnish with any or all of the following:
- sliced green chillies
- finely sliced spring onion
- finely cut nori sheets
- Korean red pepper flakes
- fresh coriander leaves
- toasted sesame seeds
- grated daikon
Mix all pancake ingredients in a large bowl, get your hands in there so it gets well combined, you don’t want any sneaky floury bits. The liquid from the grated potato and the soy sauce should be enough liquid to wet the mix but it won’t be a batter, more like a sticky mess of grated vegetables. Don’t worry – it’ll stick together once cooked!
Heat a decent amount of oil in a fry pan on medium heat. Unfortunately you will need to use a non-stick pan for this. Once hot, pour your pancake mix in, wet the back of a metal spoon and use it to spread the mixture into an even pancake. Cook for 4-7 minutes until golden underneath and starting to hold together.
In the meantime mix sauce ingredients together in a small bowl and chop garnishes.
Loosen gently and flip. You can do this in one confident gesture (usually followed by a scramble to pick up the ensuing carnage and put it back together in the pan) or flip it onto a dinner plate and slide it back into the pan, uncooked side down. Cook for a further 4-5 minutes until both sides are golden brown.
Slide onto a large dinner plate, drizzle with sauce, cover with garnishes and chop into pizza slices. You can also provide a dipping sauce of soy, vinegar and fresh chillies for an extra chilli hit. This is best enjoyed after a few minutes as it gets chewier once out of the pan.