Recipe for the month of November....
Okonomiyaki "As you like it" pancake

Basic Ingredients:
1/2 lg head green cabbage; finely chopped
1/4 c finely chopped green onions
2 1/2 c rice flour (or preferred flour)
2 tb dashi
2 c water
4 eggs
oil for frying
optional: 4 ts Beni-shoga (red pickled ginger- dark pink and already sliced into sticks)

Condiments:
1/2 c okonomiyaki sauce
1/2 c mayonnaise (Recommended type: Japanese "Cupie" brand mayo)
4 ts aonori; (dried green seaweed flakes)
4 ts katsuobushi (dried bonito flakes)



Some Possible Additions:
(seafood- or meats, if you are so inclined)
Octopus, Squid, Prawns, Scallops, Fresh tuna cubes
(vegetable)
Onion, Mushroom, Sliced Green Beans, Tofu... anything!

All of these things should be in bite-sized pieces.


Directions
  1. Thoroughly mix cabbage, flour, dashi, water, eggs, ginger and onions in large bowl.
  2. Heat lightly greased griddle or skillet over low to medium heat. Saute any meat or seafood ingredients that need to be well done. Remove from pan, clean, and lightly oil.
  3. Ladle approximately 1 cup batter onto hot griddle into a circle. Add about 1/3 cup of desired ingredients (from seafood, vegetable categories etc.) on top of the batter. I like to add strips of pickled ginger on the top.
  4. Cook until bottom of okonomiyaki starts to color and edges become firm. Using multiple spatulas, loosen okonomiyaki and flip it over. Cook until bottom has turned light golden and center is firm, about 6 to 8 minutes.
  5. To garnish, squeeze 2 tablespoons okonomiyaki sauce back and forth over surface of each okonomiyaki. Then alternate strips of Japanese mayonnaise to add color contrast and rich flavor. Sprinkle each okonomiyaki with 1 teaspoon aonori, then 1 teaspoon katsuobushi. Watch the bonito flakes wilt because of the heat!
  6. Using spatula, cut each okonomiyaki into 4 slices. You may need to use both spatulas to pull pieces apart. Serve immediately. Repeat until all batter is used.


otafuku okonomiyaki sauce Brilliant Okonomiyaki sauce from scratch

2 tb tomato puree
2 tb ketchup
1/3 c worcestershire sauce (I prefer the mild Japanese brand, Bulldog)
3 tb wheat free tamari (or soy sauce)
1 ts sugar
7 tb dashi (from bonito stock or from Dashi No Moto stock pellets)
2 tb cornstarch dissolved in 2 tablespoons water

Directions

  1. Bring tomato puree, ketchup, Worcestershire sauce, soy sauce, sugar and dashi to boil in saucepan over high heat.
  2. Add cornstarch mixture,a little at a time, and cook until thickened to the texture of ketchup.
  3. Cool before serving.
If you can't buy the Otafuku Okonomiyaki Sauce (pictured), or have a wheat allergy (a hidden ingredient), this is a fantastic sauce to make. I simmer it and then let it cool before pouring it into a squirting mustard type bottle. It keeps reasonably well, too. You probaby want to make the sauce a while before you actually want to eat okonomiyaki... it's nice to have on hand, too. This recipe is derived from the out of print "Practical Japanese Cooking" by Shizuo Tsuji and Koichiro Hata.

Earlier Recipes

Fox Noodle Soup
 
 
 


    
Home  |  Daily Life  |   Diary  |   Pictures  |   School Life  |   Links