Okonomiyaki 


    
    
          

            

    Jerod's picture  

          by Jerod

          25 May, 2011      

            
      
 




			

			


            

            
            

           
			             
            
Originally an Osaka dish, regions all over Japan have modified their own version of 'the Japanese pancake'. At home, cooks and gourmets alike have their own favorite versions. Every Japanese family has their own Okonomiyaki recipe. Common fillings include pork, shrimp, beef, clams, scallops, squid, oysters, natto (fermented beans), octopus, pickled ginger and, always, lots of cabbage! Okonomi literally means "As you like" and Yaki means "grilled". Traditionally cooked on a Hot Plate or Teppanyaki Grill in the middle of the dining table much like Fondue. All the family members pitch in to prepare the meal and enjoy conversation while waiting for it to be cooked.

            


            
            


            
            

            
what you need

            
 
            
    

  • 1/2 head savory cabbage
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  • 1 1/2 cups flour
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  • 2 eggs
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  • 2 tablespoon sugar
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  • 2 teaspoon salt
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  • Bonito flakes
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  • YUM (your preferred fillings; pork, peppers, onion)
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  • Japanese mayonnaise
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  • HP Sauce (similar bbq sauce will work)
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what to do

            
    

  1. Remove the heart of the cabbage head with a knife and wash the head thoroughly in a colander. Remove any outside leaves that are "flimsy" or turning brown. Carefully remove 4-5 outer leaves.
    2. 

  2. Fold the cabbage leaves inside one another as if you're wrapping a present. Chop into 1/4" thin strips. Set aside.
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  3. Add 1 cup of flour to a mixing bowl. Add water half-cup at a time while mixing; you are done when the mixture is the consistency of pancake batter.
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  4. Add the remaining 1/2 cup of flour and the 2 eggs and mix again. The consistency should remain similar. If you are unsure, add a little water. Too thin is better than too thick.
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  5. Mix in the sugar and salt.
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  6. Add the cabbage to the mixing bowl and stir. There should be enough batter to coat the cabbage, add more if needed.
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  7. Add your preferred ingredients to the batter, anything goes!
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  8. Apply medium heat to a fry pan with a 1/4 cup of vegetable oil. Ladle the batter into your pan.
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  9. The edges should firm up as if you were frying a pancake. Okonomiyaki shouldn't be too thick, use the back edge of the spoon to spread it evenly. Keep in mind that you have to flip this so if you spread it too much you're asking for trouble.
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  10. Wait 5 minutes, flip. You want to sear both sides quickly as not to let too much batter get on one side in liquid form.
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  11. When the pancake is brown on both sides, drizzle with Japanese mayonnaise and HP sauce. Top with bonito flakes, serve.
    12. 



Leftover Okonomiyaki can be easily reheated, so don't worry about making too much.


Bon Appétit