Okonomiyaki Receipe

Attempted to make this Japanese pancake receipe the second time. The first time I did, failed miserably. Now this time, rolled my sleeve up, baby being watched by Mr. B, while I concentrate to make this pancake. I found this Okonmiyaki video off youtube, and learnt from there. I did omit lots of ingredients I haven’t got, since it’s a kind of street food.  I gathered that I pretty much can put whatever I like in it. The secret of this receipe is, the pancake has to stick together. So the flour I used was very important.                                

Okonomiyaki is sometimes translated into English as “As-you-like-it Pancake”. However, this may be misleading. Though it does consist of batter cooked on a griddle, okonomiyaki is not like a sweet pancake when it’s fluffy, it\s cruchy and crispy, not to mention that it is usually filled with octopus, shrimp, pork, or bacon.  A more accurate comparison, which is also made, is between okonomiyaki and pizza.

In Japan, people usually eat okonomiyaki at restaurants that specialize in the dish. At some of these restaurants the dining tables are each equipped with an iron griddle (“teppan”), and customers are given the ingredients to cook the meal themselves. It is certainly a dish that got angels sings from it, or in fact, I won’t mind eating this in heaven.

In a large bowl, whisk together the flour, baking powder and dashi stock. And once the batter is well mixed, pour all the ingredients in, except the bacon. Gently mix the mixture togther, do not over stir it, and put in two eggs into the mixture. Over very high heat, pour vegetable oil on a pan. Using a large wooden spoon, scoope out the mixture, and fry the mixture under high heat for 2 minutes. Then put the bacon strips on top of the mixture, and flip over with the help of two spatula. Then add spring onions on top of each side, and pour the sauce as wished. Flip each side 4 times around 2minutes each, that will ensure the pancake to be fully cooked.

Okonomiyaki Flour100g1 cup
Water (or Chicken stock) -( I used dashi )160ml  or 2/3 cup

1 teaspoon of baking powder

Eggs- 2

 1/2 cup Cabbage, cut into 3cm x 2-3ml strips

1 small red pepper ( finedly chopped)

1 small onion  ( finely chopped)

4 cupsGreen Onions, thinly sliced diagonally

4 stripes of bacon, chopped into stripes

Raw shrimp cut into approx 1cm (1/2″) chunks100g     

Salad cream (as desired)

Okonomi Sauce (bulldog sauce) as desired

Katsuobushi (Bonito Flakes) optional


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