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Okonomiyaki

 


Method 1


Ingredients

1 egg

60g plain flour

1 tsp vegetable bouillon powder

200g green cabbage

finely shredded

1 tbsp vegetable oil

100g cooked pork belly

thinly sliced into bite-sized pieces

For the sauce

1½ tbsp Worcestershire sauce

1½ tbsp ketchup

½ tbsp caster sugar

For the toppings

2-4 tbsp mayonnaise

1 green nori

(seaweed) sheet, shredded

3 spring onions

finely sliced

katsuobushi

(bonito flakes), to serve (optional)


step 1

Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.


step 2

Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.


step 3

Meanwhile, make the sauce by whisking all the ingredients. Season lightly.


step 4

When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.




Method 2


Ingredients:

- 1 cup all-purpose flour

- 1 cup dashi (Japanese soup stock)

- 2 eggs

- 2 cups shredded cabbage

- 4 sliced green onions

- 1/2 cup cooked and chopped protein (such as pork, shrimp, or squid)

- 1/4 cup tenkasu (tempura scraps)

- 1/4 cup pickled ginger

- Okonomiyaki sauce (you can use store-bought or make your own with Worcestershire sauce, ketchup, and soy sauce)

- Mayonnaise

- Aonori (dried green seaweed)

- Katsuobushi (dried bonito flakes)


Instructions:

1. In a large bowl, mix together the flour, dashi, and eggs until smooth.

2. Add the cabbage, green onions, protein, tenkasu, and pickled ginger to the batter and mix until well combined.

3. Heat a non-stick pan over medium heat and add a little bit of oil.

4. Pour a portion of the batter onto the pan to form a pancake shape.

5. Cook for about 5 minutes, or until the bottom is golden brown.

6. Flip the okonomiyaki and cook for another 5 minutes, until the other side is golden brown.

7. Transfer the okonomiyaki to a plate and drizzle with okonomiyaki sauce and mayonnaise.

8. Sprinkle with aonori and katsuobushi before serving.



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