If anybody knows how to make traditional okonomiyaki, I'd love to learn how! I tried it once four years ago as a way to celebrate my birthday while waching the Seahawks beating the snot out of the Eagles on Monday Night Football, 42-0. (Biggest shut-out in MNF history).
So, anyone...?
Well, I might be able to help. Okonomiyaki is really in the batter and how long you fry it. Problem is the flour. Japanese Okonomiyaki mix is a blend of wheat flour, Yamaimo powder (similar to arrowroot powder) and flavoring like bonito.
I generally use a mix but when I'm out I go with this:
1 cup sifted all purpose flour
1 tbsp bonito flakes added to the flour
1 tsp arrowroot powder or cornstarch added to the flour
pinch of salt added to the flour
2/3 cup water to start with, more if needed to make a pancake batter consistency (for variety I sometimes use light beer which makes it fluffy)
2 eggs
3-4 cups finely shredded cabbage (napa cabbage works best)
2-3 stalks green salad onion diced
4 strips of bacon cooked and diced
Toppings:
Shrimp cooked and diced
Japanese mayonnaise (regular mayo and a bit of wasabi mixed in is great too)
Okonomi Sauce
Aonori (seaweed flakes)
Sesame seeds
Katsuobushi (bonito flakes)
So, mix the flour and water till smooth like pancake batter
Add eggs, cabbage, onions, and any toppings like shrimp
Oil griddle to about 400 degrees,
Ladle in batter mix and flatten into round pancakes about 6-8 inches diameter
Sprinkle bacon pieces on each pancake
after about 3 minutes, flip pancake. It's easier if you use 2 spatulas. It's similar to how they do it in Japan.
When browned and firm, remove pancake and drizzle with mayo, okonomi sauce and sprinkle with sesame seeds, bonito flakes and seaweed flakes.
Serve with some pickled ginger or other Japanese pickles like daikon.
A good non stick pan helps but any good large griddle will do.
Cheers,
Kato
