Okonomiyaki

By MaryEllen

The beauty of okonomiyaki lies in its versatility—there’s no one way to make it, and it’s a great way to use up leftovers. This savory dish is usually made from a batter of flour, grated yams, dashi (savory stock), cabbage, and eggs, mixed together and cooked quickly on a griddle. We’ve listed the standard toppings below, but the possible add-ons are infinite—fresh green onion, bean sprouts, and more. Get creative!

My Japanese students added cooked bacon to theirs and we loved it! Use Hoisin sauce and Mayo for the sauce.

Ingredients

• Toppings:
• 2 cups all-purpose flour
• 1 1/4 cups dashi soup stock or water
• 4-6 eggs
• 1 lb. (about 8 cups) cabbage, coarsely chopped into fine pieces
• 6 Tbsp. scallions, thinly sliced
• 6 Tbsp. cooking oil
• 12-18 strips of thinly sliced beef or pork, if desired
• Katsuobushi (bonito fish flakes)
• Aonori (green seaweed) to taste
• Beni shoga (red ginger) to taste
• Okonomiyaki sauce (Japan's answer to Worcestershire sauce), hoisin sauce, or American Worcestershire sauce to taste
• Mayonnaise to taste (Japanese mayonnaise is recommended)

Preparation

Step 1

If adding dashi soup stock, dissolve dashi in warm water according to directions. Mix together flour and dashi soup stock or water in a bowl. Batter will be somewhat thick. Rest the batter in the refrigerator for 30-60 minutes.
Mix cabbage and scallions into the batter.
Make a hole in the center of the batter and add one egg for every okonomiyaki you plan to make (for instance, if you will make four okonomiyaki, add four eggs). Mix well.
Heat a flat pan or an electric griddle on low heat and add a small amount of oil.
Pour the batter slowly onto the pan, forming a round. Cook for 5-7 minutes, until the bottom is firm and golden brown.
If you are adding meat, cook the round until almost done on the first side, adding your chosen ingredients to the top of the round just before you are ready to flip it. Secure it to the round by spreading a small amount of batter thinly over the top of the meat.
Flip the okonomiyaki carefully using two spatulas, supporting both sides and flipping the round very slowly. Cook another 5-7 minutes until the round appears fully cooked through and the other side is golden brown.
Flip the okonomiyaki again and add toppings: okonomiyaki sauce first, then mayonnaise (many Japanese restaurants will squirt the mayonnaise in a crosshatch pattern), then sprinkle katsuoboshi and other fresh ingredients on top.
Garnish with a generous pinch of beni shoga in the center for color if desired, and serve hot.

Serves: 4-6