Okonomiyaki - Japanese pancake with vegetables
Once you experience Okonomiyaki topped with dancing shaved bonito and delicious sauce, you'll be a fan of the best of snack in Japan. This is the top menu my guests from overseas requested to have it once more. But don't worry, it's easy to make it at your kitchen with usual ingredients in your fridge.
- cabbage (5 leaves)
- sliced pork back rib (4pcs)
- flour (100g)
- Chinese yam(if available) (10cm)
- salt (1pinch)
- egg (1)
- roughly-shaved bonito (3tbsp)
- Aonori seaweed(if available) (3tbsp)
- Okonomiyaki souce or,Worcestershire source+tomato ketchup) (4tbsp)
- oil (1tbsp)
Prepare all items.
Grate Chinese yam.(works as inflater.Even if not available,egg can cover the role.)
Sift flour in a bowl.
Add grated yam and egg into a bowl.Mix them all until batter gets resillient.
Cut cabbage leaves into long strip(Don't mince or short strip,otherwise batter goes watery..)
Add cut cabbage into a bowl and give it a final mix.
Pour dough into a oil-gleased pan,shaping round.Place sliced pork rib on its surfice.Fry its one side on low heat for 10min.A Okonomiyaki always try our patience..
Turn it for other side frying and do for 8min further.Crispy pork and total goldenbrown color tell you the timing of seasoning.
Drizzle source, then Sprinkle Aonori seaweed and roughly shaved bonito.Done!
If you don't find Okonomiyaki source, a mixture of Worcestershire source and tomato ketchup(1:1) can do.Or,soy souce also sounds nice as a charming alternative.Crispy and fluffy bite should fascinate you!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.