Okonomiyaki
Another round of Okonomiyaki but this time I decided to finally post a recipe.
Recipe from https://www.justonecookbook.com/okonomiyaki/
Prep Time: 30 mins
Cook Time: 30 Mins
Total Time: 2 hours
Serving: 4 large or 6 small
Ingredients:
1 cup (120g) all-purpose flour (plain flour)
1/4 tsp kosher/sea salt
1/4 tsp sugar
1/4 tsp baking powder
2-3 inch (5-8 cm) Nagaimo/Yamaimo (160g or 5.6 oz)
3/4 cup (180ml) dashi (You can make Dashi or use ¾ cup water + 1 tsp dashi powder. For vegetarian, use Kombu Dashi)
1 large cabbage head (1.6 lb or 740g)
1/2 lb (227g) sliced pork belly (or you can use shrimp, squid and For vegetarian mushroom)
4 large eggs (50 g each w/o shell)
1/2 cup (8 tbsp) Tenkasu/Agedama (tempura scraps)
1/4 cup (4 tbsp) pickled red ginger (beni shoga or kizami beni shoga)
neutral-flavored oil (vegetable, canola, etc)
Quick Okonomiyaki Sauce
1.5 Tbsp sugar
2 Tbsp oyster sauce
4 Tbsp ketchup
3.5 Tbsp Worcestershire sauce
Toppings
Okonomi sauce
Japanese mayonnaise
Katsuobushi (dried bonito flakes) (Skip for vegetarian)
aonori (dried green seaweed)
Green onions/scallions
pickled red ginger (beni shoga or kizami beni shoga)
Instructions:
TO PREPARE OKONOMIYAKI BATTER
In a large bowl, combine 1 cup (120 g) all-purpose flour, 1/4 tsp salt, 1/4 tsp sugar, and 1/4 tsp baking powder and mix all together.
Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove.
Add the grated nagaimo and dashi in the bowl.
Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
TO MAKE OKONOMIYAKI SAUCE
Meanwhile, gather all the ingredients for Okonomiyaki Sauce.
Combine 1.5 Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3.5 Tbsp Worcestershire sauce in a small bowl. Mix all together until sugar is completely dissolved.
TO PREPARE OKONOMIYAKI
Discard the core of the cabbage and then mince the cabbage.leaves.
Cut the pork belly slices in half and set aside.
Take out the batter from the refrigerator and add 4 large eggs, 1/2 cup (8 Tbsp) tempura scraps (Tenkasu/Agedama), and 1/4 cup (4 Tbsp) pickled red ginger (Kizami Beni Shoga) in the bowl. Mix well until well-combined.
Add chopped cabbage to the batter 1/3 at a time. Mix well before adding the rest.
TO GRILL OKONOMIYAKI
In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400F or 200C), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is 3/4 inches or 2 cm). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.
When the bottom side is nicely browned, flip over.
Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.
TO SERVE
Here are the ingredients for toppings. Apply okonomiyaki sauce with brush, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish. Please see the video for this step.
TO STORE
Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminum foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster oven or oven to heat it up. It's a great quick meal!