Okonomiyaki Recipe

Version #2

I did a post recently about okonomiyaki. I finally made my own version (twice) and it came out really well!

Ingredients

• 2 cup all purpose flour
• 1 1/4 cup dashi soup stock or water (you can make your own dashi stock by simmering kombu kelp and bonito flakes in water. This is what I did.)
• 4-6 eggs
• 1 - 1 1/4 lb cabbage (Napa or Chinese Cabbage is the best)
• 6 tbsps chopped green onion
• 2/3 cup tenkasu (tempura flakes) (I didn't use this)
• 12 - 18 strips of thinly sliced pork or beef
• For toppings:
• Ao-nori (shredded green seaweed)
• Okonomiyaki sauce (or tonkatsu sauce)
• Mayonnaise
• It is also customary to have some shredded red ginger as a topping

NOTE: You can buy all of these products at an Asian market.

Preparation:

Pour dashi soup stock in a bowl. Mix the flour in the soup stock. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat an electric pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side (I didn't do this. I placed the raw meat on the top of the pancake, flipped the pancake and cooked it like that. Either way works)

Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.

Makes 4-6 sheets.

The original recipe without my notes added is here:http://japanesefood.about.com/od/holidaytraditionalfood/r/okonomiyaki.htm

Version #1, Mayo on the side