Japanese Gromperekichelcher

Okonomiyaki is a very popular Japanese cabbage pancake from Hiroshima and Osaka. It is fried and then smothered in a lip-smacking okonomiyaki sauce, and drizzled with mayonnaise. In a way, it reminds me a bit of our Luxembourgish Gromperekichelcher, so for this recipe, I’ve decided to merge the two! You get a crispy fried potato galette, topped with Japanaese okonomiyaki sauces (but made with Luxembourgish condiments from Moutarderie de Luxembourg). An absolute deliciously decadent recipe!

Find the recipe here in Luxembourgish.

Ingredients

300g floury potatoes
3 spring onions
½ tsp ginger paste
1 tsp soy sauce
1 egg
2 tbsp flour
½ tsp salt
vegetable oil, for frying

For the okonomiyaki sauce:
4 tbsp Moutarderie de Luxembourg Ketchup
2 tbsp soy sauce
2 tbsp sugar
1 tbsp white wine vinegar
½ tsp ginger paste
½ tsp Moutarderie de Luxembourg Moutarde Original
1 garlic clove, crushed

To serve:
Moutarderie de Luxembourg mayonnaise aux oeufs
sesame seeds

Method

Makes 3 – Preparation: 30 min.

Start by making the Okonomiyaki sauce: Put all the ingredients into a small saucepan, add 2 tablespoons of water and bring to the boil. Cook for 5 minutes until the sauce has thickened. Set aside.

Peel, grate and squeeze the potatoes and place in a bowl. Finely slice the spring onions and add to the grated potatoes together with the ginger paste, soy sauce, egg, flour and salt and mix.

Cover the bottom of a frying pan with vegetable oil and heat the oil.

Divide the potato mixture into 3 portions and form 3 Gromperekichelcher in the pan.

Fry for about 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper.

Brush some okonomiyaki sauce onto each Gromperekichelchen, then pipe a criss-cross pattern of mayonnaise on top. Sprinkle with sesame seeds and serve immediately.