Here's a fun okonomiyaki recipe to try.
Super Okonomiyaki
(Adapted from a recipe originally by Mrs. Mizuno of Hasaki Ibaraki.)
Ingredients:
Toppings:
Directions:
First make a batter by mixing the flour, egg, and water. Mix until smooth. Next stir in the other ingredients except the beef, mixing well. Heat up an oiled frying pan (or you can use a grill instead). Cook the beef in the pan first (about 3-4 slices for each separate okonomiyaki). After the beef is well cooked pour some of the batter on top. Cook okonomiyaki batter as you would pancakes. As each okonomiyaki "pancake" is nearly done, add toppings of your choice, then serve.
Traditional Toppings:
Okonomiyaki doesn't have a lot of flavor without the toppings. The most important topping is okonomiyaki sauce which you can buy in bottled form from Asian food stores. When the okonomiyaki "pancake" is nearly done spread on a generous amount of okonomiyaki sauce on top. Then if you like you can add a few squeezes of mayonnaise on top of that. (Japanese mayonnaise usually comes in a squeeze bottle. A famous brand you may want to try is called "Kewpie mayonnaise".) These two toppings can then be kind of "marbelized" together by dragging a chopstick through them.
After adding the sauces, sprinkle on some powdered nori. Finally add katsuo flakes on top. The heat from the hot okonomiyaki causes the flakes to wave adding a nice special effect.
Super Okonomiyaki
(Adapted from a recipe originally by Mrs. Mizuno of Hasaki Ibaraki.)
Ingredients:
- 1 cup flour
- 1 cup water (for extra flavor, substitute Japanese dashi stock)
- 1 large-size egg
- 2 leaves cabbage, shredded
- 1 small green pepper, sliced into strips (Japanese "piman" green peppers are good if you can get them.)
- 1/4 cup cheese, shredded (I usually use mozarella. You can use a soft spreadable cheese instead which is what Mrs. Mizuno used.)
- 10-12 pieces very thinly-sliced beef (sukiyaki style beef)
- 1-2 squares dried mochi, thinly sliced (sliced about 1/4 inch thick)
Toppings:
- okonomiyaki sauce (bottled sauce)
- mayonnaise
- powdered nori (seaweed)
- dried katsuo flakes (bonito fish)
Directions:
First make a batter by mixing the flour, egg, and water. Mix until smooth. Next stir in the other ingredients except the beef, mixing well. Heat up an oiled frying pan (or you can use a grill instead). Cook the beef in the pan first (about 3-4 slices for each separate okonomiyaki). After the beef is well cooked pour some of the batter on top. Cook okonomiyaki batter as you would pancakes. As each okonomiyaki "pancake" is nearly done, add toppings of your choice, then serve.
Traditional Toppings:
Okonomiyaki doesn't have a lot of flavor without the toppings. The most important topping is okonomiyaki sauce which you can buy in bottled form from Asian food stores. When the okonomiyaki "pancake" is nearly done spread on a generous amount of okonomiyaki sauce on top. Then if you like you can add a few squeezes of mayonnaise on top of that. (Japanese mayonnaise usually comes in a squeeze bottle. A famous brand you may want to try is called "Kewpie mayonnaise".) These two toppings can then be kind of "marbelized" together by dragging a chopstick through them.
After adding the sauces, sprinkle on some powdered nori. Finally add katsuo flakes on top. The heat from the hot okonomiyaki causes the flakes to wave adding a nice special effect.
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