Okonomiyaki

Okonomiyaki (お好み焼き o-konomi-yaki?) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. (wikipedia)

Not sure when I first had Okonomiyaki…. perhaps it was in Auckland with Thomas…or at Mr Yakitori in Rotorua…..or maybe somewhere else. Earlier this year we went to Eat Street markets at Portside Brisbane and I was able to have Okonomiyaki from one of the market vendors.    Im not sure what it is I like the best….the Cabbage Pancake base….ot the combination of the Worcestershire/BBQ style sauce with the Baby Mayonaise…..or the delicate salty bonito flakes….. or just how it all comes together.

More recently I have experimented with making Okonomiyaki at home – as a lunch for myself…and as my confidence has grown, shared with Rob.   My recipe is a fusion of many online variations combined with the ingredients at hand and some convenience.  Feel free to experiment as the literal meaning of Okonomiyaki is “what you like”   so make it your way!!!  Try the LCHF okonomiyaki.

INGREDIENTS

  • 1 cup  Flour
  • 2/3 Cup  Water (or Chicken stock)
  • 2 Eggs
  • 4 cups Cabbage, cut into 3cm x 2-3ml strips
  • 2 Green Onions, thinly sliced diagonally

OPTIONAL

  • 1/2 cup Raw shrimp cut into approx 1cm (1/2″) chunks
  • 1/4 cup Tenkasu (Tempura bits)
  •  1 – 2 Links Chinese sausage, cut diagonally
  • 30g Beni Shoga (Pickled Ginger)
  • 1-2 teaspoons Wasabi
  • 1 Cup Sliced Mushroom
  • 1/4 Cup Grated Carrot

TOPPINGS

  • 6 strips Bacon, cut into 8cm (3″) pieces
  • 1/2 Cup Grated Cheese
  • Kewpie (baby) Mayonnaise
  • Okonomi Sauce  or BBQ Sauce
  • Aonori (Seaweed Flakes)
  • Katsuobushi (Bonito Flakes)
In the pan...
In the pan…
  1. In a large bowl, whisk together  Flour and Water until smooth
  2. Add Eggs, Cabbage, Onions (I actually used a dry coleslaw mix)
  3. Add Optional Ingredients (Tenkasu, Ginger, Shrimp and Sausage) and mix gently
  4. Oil a hot griddle or frypan
  5. Add Okonomiyaki mixture and use a spatula flatten and form pancake/s  1.5cm thick
  6. Add Bacon (if using)  to cover top of each pancake.
  7. After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
  8. Flip pancake again (bacon side up) and and Cheese on top of Bacon
  9. Cook for 3 minutes or until firm and well browned.
  10. Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.
  11. Eat quickly before someone near you takes your portion.

    ...and on the plate
    …and on the plate
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