Osaka-style Okonomiyaki
4 servings
30 minutes
"Okonomi" in Japanese means "what you love", "yaki" - "everything that is fried on the fire". The name itself reflects the Japanese people's ardent love for cabbage pancakes okonomiyaki. The recipe is based on the pizza principle: everything that is currently in the refrigerator can become part of the pancakes. There are two traditional cooking options. The first is when a pancake made of thin tempura dough is baked separately, and then everything else is dumped on it (this is the Hiroshima and Tokyo style). The second is when chopped cabbage can be mixed into the dough, and the pancake turns out thick, like a pancake - this style is practiced in Osaka. But no matter how the relationship between the dough and cabbage develops, okonomiyaki is always decorated with curls of mayonnaise and a wiggling tuna shaving on top . Recipe from the tatinomi bar "Teburashika.
1
Chop the cabbage finely.
- Red cabbage: 400 g
2
Crack the egg into a bowl, lightly beat it. Add flour, mix everything gently, add salt.
- Chicken egg: 1 piece
- Wheat flour: 250 g
- Salt: 5 g
3
Add dashi broth, mix the dough until smooth to avoid lumps. The dough should be quite thick and sticky.
- Dashi stock: 250 ml
4
Pour the batter over the cabbage and mix.
- Red cabbage: 400 g
5
Cut the shrimp into large cubes. Add to the dough and mix.
- Shrimp: 120 g
6
Pour vegetable oil into the pan and heat it over medium heat. Divide the dough into four parts. Place one part of the dough in the pan and shape it into a flat pancake. Cover with a lid and fry for 2 minutes.
- Vegetable oil: to taste
7
Open the lid, lay out 4 slices of bacon, cover with a lid, and fry for another 2-3 minutes.
- Bacon: 16 pieces
8
Flip the okonomiyaki, cover with a lid, and fry for another 2-3 minutes. Repeat this for three more pancakes.
9
Open the lid. Flip the okonomiyaki. Pour 2 tablespoons of sauce on each pancake and spread it with a brush over the surface.
- Okonomiyaki sauce: 8 tablespoons
10
Drizzle okonomiyaki with Japanese mayonnaise. Sprinkle with green onions, nori, and tuna flakes. Transfer to a plate and serve hot.
- Japanese mayonnaise (Kewpie-style): to taste
- Spring onion: to taste
- Dried nori seaweed: to taste
- Bonito flakes (katsuobushi): to taste
