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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!

In my Japanese Gromperekichelcher 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.

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Ingredients

Makes 3 – Preparation: 30 min

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

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.