Okonomo-How you like it
More like okonomi-yummy, this savory Japanese pancake is one of my absolute favorite dishes. I first tried it in high school when my Japanese teacher made it for our class-she is a chef now, and she made us the most amazing food to introduce us to traditional Japanese cuisine (all the good stuff made up for the nattō.) Okonomiyaki always stuck out in my mind, but I did not encounter it again for at least five years, and it was poorly represented when I did. Finally I realized I have the powers of the Internet and ordered my own ingredients-I suggest you do the same immediately. The three essential specialty ingredients cost about $30, but one bag of flour makes ten servings, so have your friends throw in for a party if you want to try it. More people means you can try more toppings too!
Makes 4-6 pancakes
1 cup Otafuku Osaka Style Okonomiyaki Flour
¾ cup water
½ cup cabbage, chopped
Otafuku Okonomi Sauce
Japanese Kewpie Mayonnaise
Saucy Note: All the specialty ingredients are available on Amazon.com if you don’t live near a Japanese grocery store.
Optional: You can add meat or other proteins, or just serve them on the side.
Cooked chicken or pork, chopped
Uncooked prawns, peeled and chopped
Beef sirloin, chopped or sliced thin
Green onions, chopped
Bonito flakes (find online or in Asian grocery stores)
Fried or steamed tofu slices
Chopped steamed vegetables
Saucy Note: Chopped meat, veggies, and prawns can be added when the batter is mixed. Toppings can also be cooked by pouring the pancakes into the pan, covering the raw side with chopped ingredients, and then cooking them once you flip the pancake. This works especially well for tofu slices and already cooked meats.
Combine water, flour and eggs in a large measuring cup with a fork. Stir gently to remove lumps, but do not over mix. Add cabbage and stir.
Optional Step: Mix meat, prawns, or vegetables into batter.
Heat large nonstick skillet over medium-low heat. Add a small amount of sesame oil to the pan. When the oil is hot, tilt the pan to cover the entire surface. Pour or spoon batter into pan to form 4-5in. pancakes. Cook until bubbles form over most of the raw surface, and edges start to look brown and crispy. Pancake should be golden brown when flipped.
Optional Step: Lay tofu, meat, or veggies on raw side before flipping.
Flip pancakes and finish cooking on other side. If making multiple servings, keep pancakes on plate in warm oven.
To serve, plate pancakes individually. At minimum, drizzle with Okonomo sauce and Kewpie mayo. If you’re feeling ambitious, add fried egg, bonito flakes, hot sauce, and/or green onions. Sriracha is especially delicious.