Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “how you like” or “what you like”, and yaki means “grill. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.
Ingredients to 2/3 people
- 50cc Okonomiyaki flour
- 50cc Water
- 1 Egg
- 100g Cabbage
- Okonomiyaki sauce
- Dried fish flakes
- Aonori seaweed
- Pickled ginger
- Tenkasu tempura flakes
- Pork / Seafood / chicken /…
- Potato/ Rice cake/ Cheese/ Kimuchi …
How To Prepare
- Mix okonomiyaki flour and water together and set aside.
- Chop cabbage finely and add to batter mix. Add your chosen fillings.
- Add egg and mix the ingredients together. Take care not to overmix.
- Heat up a frying pan with a little oil. Pour okonomiyaki mixture into a round pancake shape in the centre of the pan. If using meat, start cooking your meat strips separate from the pancake.
- Once the underside of the pancake is brown in colour, add the cooked meat to the top and flip over to finish cooking.
- When both sides of the okonomiyaki are golden brown, flip on to a plate and cut into slices like a pizza.
- Smother with lashings of okonomiyaki sauce and mayonnaise, sprinkle with fish flakes, aonori seaweed, tenkasu tempura flakes and a portion of pickled ginger
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