Okonomiyaki, as You Like It

Recently, Epicurious came to my kitchen to make this video about okonomiyaki. 

If you want to have your own okonomikayi party, here's my recipe. It's a very loose recipe, and I encourage you to improvise and make it your own.

Recipe: okonomiyaki

yields 4 8-inch pancakes

for the pancake

  • 1 cup cake flour
  • 1 cup dashi (homemade or instant)
  • 1/4 cup grated mountain potato (optional)*
  • 4 eggs
  • 6 cups finely shredded cabbage
  • 1/2 cup thinly sliced negi or scallion
  • cooking oil and/or sesame oil for frying

optional add-ins

  • yakisoba
  • kimchee
  • thinly sliced or diced pork belly
  • shrimp
  • diced mochi
  • tenkasu (tempura bits)
  • whatever you like!

for topping

  • okonomi sauce or Japanese Worcestershire
  • Japanese mayo
  • bonito flakes
  • ao nori (nori flakes)
  • beni shoga (shredded pickled ginger)

 

To make the batter: Mix the flour, mountain potato and dashi to a syrupy, crepe-like consistency (slightly thicker than heavy cream, adding a little more flour or dashi as necessary. Like pancakes, avoid overmixing.

Heat a griddle or a skillet over medium-high heat. Grease liberally with cooking and/or sesame oil.

To prepare in the Kansai style: For each pancake, put a handful (about 1 1/2 cups) of cabbage, about 2 tablespoons sliced negi/scallion, and about 1/2 cup batter in a small bowl. Add whatever else you like, such as tenkasu and kimchee. Crack in an egg, and mix just so the batter coats the cabbage, but the egg still has distinct bits of white and yolk.

Dump this mixture onto the griddle/pan, and press into a pancake about 1 1/2 inches thick. Cook until browned, about 3 minutes each side, and the cabbage is tender. Dress with toppings and share.


To prepare in the Hiroshima style: Layer the ingredients instead of mixing (use two skillets if you don't have a griddle). Put about 1/3 cup of batter on the greased griddle/pan, and mound cabbage and negi on top. drizzle 2 tablespoons batter on top. (Typically you'd then put strips of pork belly and eventually flip it to crsip them, but I make it vegetarian as follows). Meanwhile, rinse a pack of yakisoba, put down some sesame oil, then the noodles and a splash of water. Fry the noodles and season with the seasoning packet that comes with them, or some yakisoba sauce.

When the bottom of the pancake has browned, push the noodles into the same diameter circle. Flip the pancake onto the noodles (so the cabbage side lands on the noodles). In another spot on the griddle (or the other pan), crack an egg or two and break the yolks. Lift the pancake onto the egg. When the egg is cooked, flip the okonomiyaki egg-side up. Dress and serve.

Share and repeat!

 

* The tuber I used in the video was not mountain potato, whoops!!! Yama-imo (mountain potato) is usually sold in chunks since the whole vegetable is very long. It's cylindrical with white flesh and papery grey-brown skin.