Okonomiyaki (お好み焼き)
I am not raised in Kansai (Western Japan). So I learned this recipe from my friend from Kansai area. You will be able to make “good” okonomiyaki without any special ingredients.
Ingredients
(for 3-4 servings)
- (A) 200g of all purpose flour
- (A) 2 tbsp of potato starch
- (A) 1 tsp of baking powder
- 250 mL of Dashi Broth (or 1 tbsp of Dashi powder and 250 mL of water)
- 150 g of grated potato
- 1 tbsp of sake
- 5 eggs
- 5 sheets of thinly sliced pork
- shrimps, squid, etc.
- 600 g of cabbage (chopped)
- Bonito flakes and aonori for topping
- Okonomiyaki sauce
- Mayonnaise
Instructions
- Add all ingredients (A) in a large mixing bowl and mix with a whisk.
- Pour the dashi broth and the grated potato, and the sake in the bowl.
- Let the batter rest in a fridge at least for 3 hours.
- Chop the cabbage into small pieces.
- Grease a frying pan and heat it.
- Prepare another small bowl and add three handfuls of the chopped cabbage, 2 tbsp of okonomiyaki batter, and 1 egg. Mix them about 3 times. Don’t mix them too much.
- Spread the okonomiyaki batter mixed with the cabbage on the heated frying pan as soon as you can. Add the toppings and cover the frying pan with a lid. Braise it for a while.
- When the okonomiyaki becomes golden brown, flip it over and braise until the okonomiyaki is cooked.
- Serve on a plate and add okonomiyaki sauce and mayo. Sprinkle some bonito flakes and aonori.
