Okonomiyaki is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "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. In Tokyo, there is liquid okonomiyaki called 'monjayaki.'
Here is the recipe from my first attempt!
- 3/4 cup Water
- 2 tsp Hondashi Granules
- 1 cup Okonomiyaki Flour
- 2 tsp Kosher Salt
- 10 1/2 ozw Green Cabbage, Shredded
- 3/4 ozw Scallions
- 2 Eggs
- 1/4 ozw Dried Shrimp, Chopped
- 1 1/4 ozw Pickled Ginger Chopped
- 2 tbl Canola Oil
- 8 slices of Bacon
- 1 package of Bonito Flakes
- 2 ozv Okonmiyaki Sauce
- 2 ozv mayonnaise
- Combine the Water and Hondashi.
- Place the flour and salt in a large mixing bowl, add dashi and whisk until smooth.
- Combine cabbage, 1/2 of the scallions, shrimp, pickled ginger and eggs.
- Using a rubber spatula thoroughly combine all ingredients. Divide mixture into 4.
- For each serving, in a 10-inch nonstick skillet, place 1/2 tbl of oil. Heat on medium heat. When warm, add 1/4 of the cabbage batter. Top with 2 slices of bacon. Cook until sides start to brown. Using a fish-spatula, gently flip to the bacon side.
- Return to heat, cover, and continue to cook on low, shaking gently, until both sides are browned and okonomiyaki is not runny but still custardy and tender in the center, about 8 minutes longer.
- With pork side up drizzle with okonomiyaki sauce and mayonnaise; sprinkle bonito flakes and the remaining scallion. Serve immediately.
