Authentic okonomiyaki aonori and pickled ginger recipe
Delicious savory Japanese pancakes you can top with a lot of your favorite meats and fish!
Servings 1 people
Cost $5
Equipment
- Teppan plate
- or: very large skillet
Ingredients
Okonomiyaki batter recipe
- 3.5 ounces okonomiyaki flour
- 3.5 ounces water
- 1/4 cabbage head
- 1 spring onion
- 2 strips bacon
Okonomiyaki toppings recipe
- Mayonnaise
- Okonomiyaki sauce
- Bonito flakes
- Aonori seaweed for that extra crunch
- Some pickled ginger
- Tenkasu (ready-made tempura flakes)
Instructions
- Pour the specially-made okonomiyaki flour into a medium-size bowl. Add water and mix thoroughly. Set it aside for later use.
- Start chopping your green onions and cabbage into small slices and put them into the bowl where the batter mix is.
- Toss in the egg with the batter mix. Try not to mix too much, as you may not get the desired result for your batter.
- Heat up the skillet or teppanyaki and pour some vegetable oil over it. Set to high heat. Now pour the okonomiyaki batter mix into the teppanyaki and use the heat to form a circular shape from it, just like how you'd make a regular pancake. Allow it to cook for about 3 – 4 minutes and see if the bottom becomes brown in color.
- Now you may add the bacon strips (or other toppings of your choice; bacon, shrimp, or squid would be good) before you flip the pancake over. Let the other side of it cook for another 3 – 4 minutes until it also becomes brown in color. In order to keep the pancake light and fluffy, just let it cook on its own and don't try to press it down with the spatula.
- Once cooked, transfer it to a large plate and then add condiments, such as okonomiyaki sauce, aonori seaweed, bonito flakes, pickled ginger, and tenkasu tempura flakes.
Notes
• In case the specialized okonomiyaki flour isn't available in your area, just use ordinary flour and mix it with 1 tsp baking powder and 2g of dashi stock powder. You can, of course, buy the flour online (link here below the recipe).
• If you want to cook the Hiroshima-style okonomiyaki, fry up yakisoba noodles in a separate skillet or another space in the teppanyaki while one side of the pancake is still being cooked. Then flip the pancake on top of the noodles in order to cook the other side.
• Once your okonomiyaki is almost done, break an egg on top of it and cover it with a lid in order to steam-cook the egg. After 1 – 2 minutes, remove it from the teppanyaki grill and serve with the egg yolk almost viscous.
