About the Recipe
There are hundreds if not thousands of specialist okonomiyaki shops all over Japan. If you were eat a an okonomiyaki in a shop, you would have it fried in front of you on a flat steel griddle. But okonomiyaki works equally well in a frying pan at home. This recipe shows you how.
Ingredients
150g / 6 oz sweet pointed cabbage (or any soft cabbage variety)
2 spring onions
50g / 1.75 oz carrot
4 bacon rashers
1/2 cm piece ginger
130g / 4.5 oz self raising or plain flour
1 tsp Japanese dashi stock granules
150ml / 5.25 fl oz water
1 egg
1 -2 tbsp vegetable oil
toppings:
okonomiyaki or brown sauce
mayo
katsuobushi/bonito flakes
Preparation
chop the cabbage into small chunks
finely slice the spring onion
finely shred the carrot & the ginger
put all the vegetables in a bowl and set aside
in another bowl, combine the self raising flour, Japanese dashi stock granules, water & egg and mix eveything thoroughly
next, add the flour/dashi batter to the vegetables and mix thouroughly again
heat 1 tbsp oil in a frying pan
add 1/2 the okonomiyaki mixture, spreading it out to form your first pancake. add two bacon rashers on top
cook over a medium heat with the lid on the pan for 4 - 5 minutes
carefully turn your pancake over and cook with the lid on for a further 4 minutes. your first okonomiyaki is now ready
repeat the method for your second okonomiyaki
place each okonomiyaki on a plate and drizzle over the brown sauce & mayo. top with the bonito flakes