Japanese recipe
How to make Okonomiyaki
お好み焼き
Osaka and Hiroshima
A thick savoury pancake of batter and shredded cabbage with pork or seafood, cooked on a hot plate and topped with a sweet brown sauce, mayonnaise, seaweed flakes and dried bonito. The name means 'grilled as you like it'.
Ingredients
- 100 g plain flour
- 120 ml dashi stock or water
- 2 eggs
- 300 g white cabbage, finely shredded
- 2 spring onions, sliced
- 6 thin slices of pork belly (about 120 g)
- 1 tablespoon vegetable oil
- To serve: okonomiyaki sauce (or brown sauce), mayonnaise, aonori seaweed flakes and bonito flakes
Method
- Whisk the flour and dashi into a smooth batter, then beat in the eggs.
- Fold in the cabbage and spring onions so that everything is lightly coated.
- Heat the oil in a frying pan over medium heat and spoon in half of the mixture, pressing it into a round about 2 cm thick.
- Lay 3 slices of pork on top, cover and cook for about 5 minutes until the bottom is golden.
- Flip it with two spatulas, cover and cook for another 5 to 6 minutes, until the pork is crisp and cooked through. Repeat with the rest.
- Brush with sauce, zigzag with mayonnaise and sprinkle with aonori and bonito flakes.
Made it at home? Tick it off and it goes into your kitchen passport.
In Osaka the ingredients are mixed together before cooking. In Hiroshima they are layered, with noodles and much more cabbage.
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