I live in Central Tilba and I’m a food writer and stylist, yoga teacher, Ayurvedic practitioner, counsellor and tour guide. These Japan-inspired recipes come from firsthand knowledge of this cuisine – I lived there for several months and now take food tours to Japan. My next one is in October. For details go to jodyvassallo.com.

This is my take on a Japanese omelette/pancake. I’ve replaced the Kewpie mayonnaise that is usually squiggled across the top with silken tofu.

1 carrot, grated
4 spring onions, sliced
2 cups finely shredded cabbage
1 tablespoon fried onions
1 tablespoon black sesame seeds
2 eggs, lightly beaten
1 tablespoon tamari
½ cup buckwheat flour or buckwheat and quinoa
1-2 tablespoons ghee
100 g silken tofu
1 tablespoon Worcestershire sauce
Pickled ginger and sliced spring onions, to serve
Bonito flakes, to serve, optional

Place the carrot, spring onion, cabbage, onion and black sesame seeds in a bowl and mix to combine. Add the eggs, tamari and flour and mix well.
Heat the ghee in a 22 cm frying pan. Add half the pancake mixture and flatten with the back of a spoon, cook over a medium heat for 5 minutes or until the base is golden and the edges set. Turn and cook the other side for a further 5 minutes.

Blend the tofu and sauce and spread over the top of the pancake. Top with pickled ginger and bonito flakes.

Makes 2 pancakes.

Jody Vassallo