I like every single smoothie bowl picture that I see on Instagram.
They are so colourful and bright, on those pink, purple and yellow dresses, covered in frozen berries that have that weird lilac hue, that should cream “don’t eat me” and instead it does exactly the opposite.
And I never tried one.
And like Nigella (not that I know as many people as her, but anyway) I have never met anybody that actually likes them, prepares them and eats them for breakfast.
I am not a big fan of smoothies in general. I like the banana one I posted on this blog, I like the mango lassi (lets consider that a smoothie as well) and that is about it. I tried few, liked the taste, but never actually felt in love, like the handsome guy you keep meeting and he is so gorgeous that you should like him straight away, but nothing, your body doesn’t react to him, not even with a twitch.
Maybe one day I will make the effort to select a smoothie recipe that may suit my taste and be perfect for a bowl version, but for now I will skip them altogether and keep going with my normal breakfast style.
And today my breakfast was: Vegetarian OKONOMIYAKI my way.
I had original Okonomiyaki, long time ago, cooked by a Japanese chef with his cute little apron on a teppan, served with bonito flakes on top and just cabbage inside. I loved it! And mine is nothing like it. Just an imitation, a vegetarian one and I like it a lot, it is one of my favourite breakfast dishes ever.
How good it comes out depends on how you cook the cabbage. It has to be cook on medium low flame, mixed continuously, maybe with just a splash of water to help the cooking process, and the final product should have some caramelized spots here and there, be soft, but at the same time still a bit chewy.
So keep the flame at medium and toss toss toss.
I actually tried it with shiitake mushrooms as well and with cauliflower. I love both versions, but my favourite one remains the one made with cabbage.
- 200 g white cabbage (julienne cut)
- 2 tbsp veg oil
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 egg (50 g)
- 1 tbsp cornstarch
- 2 tbsp water
- a pinch or bouillon powder
- 1 tbsp Japanese mayo
- 2 tbsp ketchup
- 1 tbsp vegetarian worchestershire sauce
- 1 tbsp soy sauce
- 1 tbsp agave syrup
- chopped chives
- Sautee the cabbage in veg oil at medium heat for around 5 minutes or until the cabbage is cooked.
- Add a splash of water if necessary, and toss toss toss.
- Adjust the salt.
- Set aside to cool down a bit.
- In a bowl mix the egg, cornstarch, garlic powder, soy sauce, water and bouillon powder.
- Add the cabbage to the egg mixture and mix well.
- Pour everything inside a hot pan oiled with one tbsp of veg oil and cook at low heat for around 5 minutes, keeping a lid on the pan.
- Flip the okonomiyaki helping yourself with a plate and do the same on the other side.
- Serve on a plate and cover with mayo and a sauce made mixing ketchup, agave syrup, worchestershire sauce and soy sauce.
- Garnish with chopped chives.