Okonomiyaki is a savoury japanese dish, made basically of grated cabbage and flour batter. The name comes from the word OKONOMI that means "what you want" or "what you like"; and YAKI meaning "grilled". I felt in love with these on a trip to Japan a decade ago and since then it is one of my favorite Japanese dishes. This recipe is for the Osaka Style shared by the best ISAKAYA restaurant in town.
1 cup all purpose flour
2/3 cup DASHI (Japanese broth) you can made your own soaking bonito flakes in hot water, or just substitute for plain water.
2 eggs
4 cups grated cabbage
2 stalks green onions thinly sliced diagonally
6 bacon strips
1/2 cup fresh shrimp cut into 1 cm chunks
Toppings
1/4 cup tempura bits (bits of fryed tempura batter) *see shrimp tempura
kewpie mayonnaise (can be substituted by regular mayonnaise)
Okonomi sauce (found at any Asian market)
Bonito flakes"Katsoubushi"
Seaweed flakes "Aonori"
Lettuce to garnish
In a large bowl mix together the flour and the dashi or water until smooth. Add the eggs, shrimp, cabbage and onion mix evenly.
Spray a griddle with oil or a non stick pan and heat to 200 C and pour the mixture in 2 batches one at a time if you don't have a large griddle. Flatten with the help of a spatula forming a pancake about 1 1/2 cm thick.
Top each pancake with strips of bacon. After about 3 minutes flip over each pancake, now the bacon must be side down and cook for 4 minutes. Flip the pancake again until is firm and golden brown on both sides.
Place on a plate, and pour okonomi sauce and spread evenly with the help of a spoon or spatula, drizzle the mayonnaise with the help of a squeeze bottle and spark the tempura bits and seaweed flakes. Serve with lettuce on the side.
1 cup all purpose flour
2/3 cup DASHI (Japanese broth) you can made your own soaking bonito flakes in hot water, or just substitute for plain water.
2 eggs
4 cups grated cabbage
2 stalks green onions thinly sliced diagonally
6 bacon strips
1/2 cup fresh shrimp cut into 1 cm chunks
Toppings
1/4 cup tempura bits (bits of fryed tempura batter) *see shrimp tempura
kewpie mayonnaise (can be substituted by regular mayonnaise)
Okonomi sauce (found at any Asian market)
Bonito flakes"Katsoubushi"
Seaweed flakes "Aonori"
Lettuce to garnish
In a large bowl mix together the flour and the dashi or water until smooth. Add the eggs, shrimp, cabbage and onion mix evenly.
Spray a griddle with oil or a non stick pan and heat to 200 C and pour the mixture in 2 batches one at a time if you don't have a large griddle. Flatten with the help of a spatula forming a pancake about 1 1/2 cm thick.
Top each pancake with strips of bacon. After about 3 minutes flip over each pancake, now the bacon must be side down and cook for 4 minutes. Flip the pancake again until is firm and golden brown on both sides.
Place on a plate, and pour okonomi sauce and spread evenly with the help of a spoon or spatula, drizzle the mayonnaise with the help of a squeeze bottle and spark the tempura bits and seaweed flakes. Serve with lettuce on the side.
O-Konomi-Yaki
yum, I love your recipe and would love to try this soon!I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this okonomiyaki widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for okonomiyaki,Thanks!
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