Here is the basic recipe for Osaka-style Okonomiyaki
Okonomiyaki is a kind of Japanese savoury pancake and you can put any kind of vegetable or meat toppings on - it is a delicious meal to make for mum on Mother's Day!
|INGREDIENTS (To Make 2)||Metric||Imperial|
|Okonomiyaki flour||100g||1 cup|
|Water (or Chicken stock)||160ml||2/3 cup|
|Eggs (or Egg substitute)||2 (or 120ml)||2 (or 1/2 cup)|
|Cabbage, cut into 3cm x 2-3ml strips||300g||4 cups|
|Green Onions, thinly sliced diagonally||2 stalks||2 stalks|
|Tenkasu (Tempura bits)||30g||1/4 cup|
|Bacon, cut into 8cm (3") pieces||6 strips||6 strips|
|Raw shrimp cut into approx 1cm (1/2") chunks||100g||1/2 cup|
|Chinese sausage, cut diagonally||1-2 links||1-2 links|
|Beni Shoga (Pickled Ginger)||30g||1 oz|
|Mayonaise (Japanese style if possible)|
|Okonomi Sauce (see below)|
|Aonori (Seaweed Flakes)|
|Katsuobushi (Bonito Flakes)|
|1.||In a large bowl, whisk together Okonomiyaki Flour and |
Water until smooth
|2.||Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp |
and Sausage and mix, but don't over mix.
|3.||Put oil in a frypan and heat it, then add Okonomiyaki|
mixture divided into two pancakes.
|4.||Using a spatula flatten and form pancakes until around |
1.5cm (3/4") thick - approximately 30cm (12") across.
|5.||Add Bacon pieces to cover top of each pancake (if |
|6.||After about 3 minutes, flip over pancake (bacon side |
down) and cook for 4 minutes.
|7.||Flip pancake again (bacon side up) and cook for 3 minutes|
or until firm and well browned.
|8.||Remove to plate and drizzle with Kewpie mayonnaise, |
okonomi sauce and sprinkle with Aonori and Katsuobushi.