Today I had my last 3 online ethics classes before a week off, for the Easter break. There are plans for a family lunch on Easter Sunday. My wife’s nephew is flying in from Europe tonight for the holidays – he hasn’t been back to Australia since before COVID began (he has a job in Paris).
Tonight I made sourdough bunya nut okonomiyaki!
I have a strong suspicion that we may be the first people in the world to ever have this dish. I was wondering what I could do with leftover sourdough starter, and also the last of the most recent batch of bunya nuts that I’d peeled, when I had the idea of making okonomiyaki. There are several recipes for sourdough okonomiyaki on the net, but none include bunya nuts.
I made a special trip to the Asian supermarket up the street to get some Kewpie Mayonnaise, okonomi sauce, powdered seaweed, and dried bonito flakes for the topping. There’s also sesame seeds on there. The batter is just sourdough starter and eggs, and in it is shredded cabbage, grated carrot, chopped shallots (aka “scallions” in the USA), and chopped bunya nuts.
New content today: