Okonomiyaki with bacon
ETA Jan. 29, 2016: Most of the pictures have expired. I've re-uploaded some that I found on my backup discs, under the cut.
I don't know why I've been so afraid of making this Japanese pancake. It's probably the easiest Japanese dish that I've ever made and doesn't really require ANY specifically Japanese ingredients to make. The first thing I thought, after I took my last bite, was how soon I could make another one and what I would put on top of it. :)
If you've ever made regular (American-style) pancakes, you've already got the basics of this recipe down.
I happened to have some shaved bonito flakes in my pantry so I sprinkled them on top but they weren't really required. If I had had any green onion though, I would have added it before dressing with the sauce and mayo.
Okonomiyaki - with sauce and mayo
Okonomiyaki - makes one pancake/2 pancakes if you increase the cabbage amount as noted below
2-3 strips bacon, cooked, cut into small pieces
3/4 cup cabbage, thinly shredded (or bagged coleslaw mix)
1 tsp baking powder
4 tbsp (1/4 cup) all purpose flour
1/6 tsp salt
1/2 cup chopped green onion or 1 tbsp finely diced white onion (optional)
3 tbsp water
1 egg
ETA: I increased the amount of cabbage used as the batter can certainly take a lot more substance to it due to the cabbage cooking down/wilting into it. In fact, add as much as you like. :)
ETA2: On second thought, increase the cabbage to 1 1/2 cups and make 2 pancakes out of the mixture as my reading says the cabbage, and not the pancake, should be the major flavour in the dish.
Other meat choices
- a few cooked shrimp, shredded surimi
Okonomiyaki Sauce - mix the following together until smooth for a substitute if you can't find any in your local store.
3 tablespoons ketchup
1 teaspoon soy sauce
1 tablespoon worcestershire sauce
Okonomiyaki Toppings
Mayonnaise - 1 tablespoon (diluted with 1/2 tbsp milk to make it easier to pipe)
Strips of dried nori (seaweed) and dried bonito shavings (to taste)
Sift together the flour, salt, and baking powder. Gently mix in the water and egg. Using a whisk is helpful for this step. Next, add all the remaining ingredients and mix them together thoroughly with a large spoon.
Heat the griddle (or frying pan) and lightly oil. Spoon the okonomiyaki mixture onto the griddle and spread it into a round shape about 1/2 an inch (1.2 to 1.5 cm) thick.
When air bubbles start to rise in the middle of the okonomiyaki, spread the bacon pieces over the top and turn the pancake over with a spatula, and fry while pressing down on the pancake slightly until done.
Transfer the pancake to a serving plate, bacon side up. Spread the sauce over the okonomiyaki, top with mayonnaise if you like. Sprinkle on the nori and dried bonito if you wish. The okonomiyaki is now ready to eat.
Notes:
For an easier way to make okonomiyaki, use ready-made pancake mix in the place of the dry ingredients.
You can also add the following to the batter: Grated seasonal vegetables such as carrots, pears, apples, sweet potatoes, squash.
I don't know why I've been so afraid of making this Japanese pancake. It's probably the easiest Japanese dish that I've ever made and doesn't really require ANY specifically Japanese ingredients to make. The first thing I thought, after I took my last bite, was how soon I could make another one and what I would put on top of it. :)
If you've ever made regular (American-style) pancakes, you've already got the basics of this recipe down.
I happened to have some shaved bonito flakes in my pantry so I sprinkled them on top but they weren't really required. If I had had any green onion though, I would have added it before dressing with the sauce and mayo.
Okonomiyaki - with sauce and mayo
Okonomiyaki - makes one pancake/2 pancakes if you increase the cabbage amount as noted below
2-3 strips bacon, cooked, cut into small pieces
3/4 cup cabbage, thinly shredded (or bagged coleslaw mix)
1 tsp baking powder
4 tbsp (1/4 cup) all purpose flour
1/6 tsp salt
1/2 cup chopped green onion or 1 tbsp finely diced white onion (optional)
3 tbsp water
1 egg
ETA: I increased the amount of cabbage used as the batter can certainly take a lot more substance to it due to the cabbage cooking down/wilting into it. In fact, add as much as you like. :)
ETA2: On second thought, increase the cabbage to 1 1/2 cups and make 2 pancakes out of the mixture as my reading says the cabbage, and not the pancake, should be the major flavour in the dish.
Other meat choices
- a few cooked shrimp, shredded surimi
Okonomiyaki Sauce - mix the following together until smooth for a substitute if you can't find any in your local store.
3 tablespoons ketchup
1 teaspoon soy sauce
1 tablespoon worcestershire sauce
Okonomiyaki Toppings
Mayonnaise - 1 tablespoon (diluted with 1/2 tbsp milk to make it easier to pipe)
Strips of dried nori (seaweed) and dried bonito shavings (to taste)
Sift together the flour, salt, and baking powder. Gently mix in the water and egg. Using a whisk is helpful for this step. Next, add all the remaining ingredients and mix them together thoroughly with a large spoon.
Heat the griddle (or frying pan) and lightly oil. Spoon the okonomiyaki mixture onto the griddle and spread it into a round shape about 1/2 an inch (1.2 to 1.5 cm) thick.
When air bubbles start to rise in the middle of the okonomiyaki, spread the bacon pieces over the top and turn the pancake over with a spatula, and fry while pressing down on the pancake slightly until done.
Transfer the pancake to a serving plate, bacon side up. Spread the sauce over the okonomiyaki, top with mayonnaise if you like. Sprinkle on the nori and dried bonito if you wish. The okonomiyaki is now ready to eat.
Notes:
For an easier way to make okonomiyaki, use ready-made pancake mix in the place of the dry ingredients.
You can also add the following to the batter: Grated seasonal vegetables such as carrots, pears, apples, sweet potatoes, squash.