Recipe by chopup
an as you like it savory pancake, it's so simple and you can use your favorite ingredients, this is the way I like mine.
Top Review by Naomi Most
This is the real thing! I only used one egg, I don't think it needs two, but otherwise this recipe makes a very good standard okonomi-yaki. This is considered a Kansai-style (Osaka) okonomiyaki. But you can find this version all over Japan. http://okonomiyakirecipes.nthmost.com
- 250 g plain flour
- 1 tablespoon dashi, granules for making stock (you can buy this from any asian grocery shop)
- enough water, to make into batter (not to thick)
- 100 g cabbage
- 1 green onion
- 2 eggs
- 100 g very thinly sliced pork
- dried bonito flakes (you can also buy this from any asian grocery shop)
- japanese mayonnaise (que pi)
- japanese Worcestershire sauce (Okonomi-yaki sauce)
- japanese shredded dried fresh seaweed (furikake)
Directions See How It's Made
- prepare the batter and mix well, don't use the eggs until the rest of the ingredients are added.
- Rinse the cabbage and onion in cold water and shred finely.
- The pork must be thinly sliced and you can either cut it into 1 1/2 inch squares or just tear it apart as you add to the batter.
- Add the cabbage, onion, egg and pork to the batter and mix well.
- for cooking I like to use a 20cm frying pan heated to about 400F but these are a great meal to cook on the BBQ.
- pour the batter mix into the frying pan to what ever size you enjoy and sprinkle on the bonito flakes.
- cook for about 3 minuted then turn and cook for 5 minutes, flip again and cook for 5 minutes and again and cook for 3 minutes(flipping and cooking several time ensures the batter is cooked through without burning).
- serve with the Okonomi-yaki sauce and the japanese mayonnaise to taste and sprinkle on the furikake.
- I'm telling you my favorite version, remember you can use your own ingredients such as seafood but please use the Dashi granules for the batter(it makes a major difference if you don't).