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 |
| Optional extras | ||
| 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 |
| TOPPINGS | ||
| Mayonaise (Japanese style if possible) | ||
| Okonomi Sauce (see below) | ||
| Aonori (Seaweed Flakes) | ||
| Katsuobushi (Bonito Flakes) |
PREPARATION:
| 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 desired). |
| 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. |
