Okonomiyaki

JAPANESE RECIPE

INGREDIENTS:

2 cup all purpose flour

1 1/4 cup dashi soup stock or water

4-6 eggs

1 - 1 1/2 lb cabbage, finely chopped

4-6 Tbsp chopped green onion

1/2-3/4 cup tenkasu (tempura flakes)

12-18 strips of thinly sliced pork or beef

vegetable oil

For toppings:

ao-nori (dried seaweed powder)

mayonnaise

katsuobushi (dried bonito flakes) *optional

beni-shoga (pickled red ginger) *optional

okonomiyaki sauce:

2 tablespoons 30 ml Tomato puree

2 tablespoons 30 ml Ketchup

1/3 cup 78 ml Worcestershire sauce

3 tablespoons 45 ml Dark soy sauce

1 teaspoon Sugar

7 tablespoons 105 ml Dashi (bonito stock)

2 tablespoons 30 ml Cornstarch - dissolved in

2 tablespoons 30 ml Water

STEPS:

• In a large bowl put flour dashi and mix it to make a batter.
• Chill the batter for an hour.
• To make an okonomiyaki sauce, mix tomato puree, ketchup, Worcestershire sauce, soy sauce, sugar and dashi and bring it to boil in saucepan over high heat.
• Add cornstarch mixture, a little at a time, and cook until thickened to the texture of ketchup. Cool before serving.
• To make an okonomiyaki get 1 /2 batter, add 1/ 4lb of chopped cabbage, 1 tbsp of chopped green onion, and 2 tbsp of tempura flakes and mix it.
• After mixing add egg in the batter and mix.
• Heat skillet and oil it lightly. Pour batter in the pan and make round shape like pancake. Cook for about 5-7 minutes.
• While cooking okonomiyaki heat another pan and fry slices of meat and when ready put it on top of the okonomiyaki.
• Flip okonomiyaki and cook for about 5 minutes or until cooked.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Top it with ao-nori over the sauce. Sprinkle katsuobushi and beni-shoga if desired.

JAPANESE RECIPE

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