Soon's Improper Okonomiyaki recipe
Okonomiyaki is a Japanese dish that's like a savoury pancake/omelette. It typically contains finely shredded cabbage, eggs, Japanese yam, flour. And the toppings include Okonomiyaki sauce, Japanese mayonnaise, dried bonito fish flakes, and other protein of your choice. So just like an omelette or a pancake everyone has their own recipe & you can modify it as you like with different toppings making it a very versatile dish. It's become a regular in my cooking repertoire. Though the version I make is not the proper traditional one, it is quite simple & you can easily modify it to your own tastes e.g. by adding you choice of protein.
I should also add this this recipe comes with rough amounts as I always adjust as I go.
INGREDIENTS:
1. Cabbage finely shredded (you want about three to four handfuls (about 4-4 cups). I like it finely shredded so it cooks faster. You might like a thicker shred if you prefer more texture to your okonomiyaki.
2. Eggs (6-8 depending on size)
3. Cornflour (for a gluten-free/low-gluten version), or you can use wheat flour. You want to add enough to turn the mix into a thick batter. The authentic version uses
4. Japanese mayonnaise
5. Okonomiyaki sauce (both the Japanese mayonnaise & the Okonomiyaki sauce is sold in Japanese food shops)
6. Teaspoon of miso paste (optional, but I like it as it adds some umami)
7. Katsuobushi (dried bonito flakes)
METHOD:
1. Add the shredded cabbage, miso, and eggs together and stir until well mixed.
2. Add cornflour gradually while stirring slowly. You want to consistency to be of a thick batter.
3. Add a bit of oil into a frypan on low to moderate heat.
4. Spoon a ladle of the thick batter into the pan and let it cook until the bottom is brown before flipping it to brown the other side. (You don't want the pan too hot, so the Okonomiyaki is cooked through without the outsides burning)
5. Transfer the cooked Okonomiyaki to a serving dish, and decorate with the mayonnaise & Okonomiyaki sauce.
6. Lastly add the katsuobushi. The dried fish flakes will wave & curl from the heat of the Okonomiyaki.
That's it. Now your Okonomiyaki is ready to eat.
I've crossposted this on Twitter where I have included photos.
https://twitter.com/SoonLeeNZ/status/1319824304582791168 Please come comment at DW: http://soon-lee.dreamwidth.org/
I should also add this this recipe comes with rough amounts as I always adjust as I go.
INGREDIENTS:
1. Cabbage finely shredded (you want about three to four handfuls (about 4-4 cups). I like it finely shredded so it cooks faster. You might like a thicker shred if you prefer more texture to your okonomiyaki.
2. Eggs (6-8 depending on size)
3. Cornflour (for a gluten-free/low-gluten version), or you can use wheat flour. You want to add enough to turn the mix into a thick batter. The authentic version uses
4. Japanese mayonnaise
5. Okonomiyaki sauce (both the Japanese mayonnaise & the Okonomiyaki sauce is sold in Japanese food shops)
6. Teaspoon of miso paste (optional, but I like it as it adds some umami)
7. Katsuobushi (dried bonito flakes)
METHOD:
1. Add the shredded cabbage, miso, and eggs together and stir until well mixed.
2. Add cornflour gradually while stirring slowly. You want to consistency to be of a thick batter.
3. Add a bit of oil into a frypan on low to moderate heat.
4. Spoon a ladle of the thick batter into the pan and let it cook until the bottom is brown before flipping it to brown the other side. (You don't want the pan too hot, so the Okonomiyaki is cooked through without the outsides burning)
5. Transfer the cooked Okonomiyaki to a serving dish, and decorate with the mayonnaise & Okonomiyaki sauce.
6. Lastly add the katsuobushi. The dried fish flakes will wave & curl from the heat of the Okonomiyaki.
That's it. Now your Okonomiyaki is ready to eat.
I've crossposted this on Twitter where I have included photos.
https://twitter.com/SoonLeeNZ/status/1319824304582791168 Please come comment at DW: http://soon-lee.dreamwidth.org/