Kayla-lady’s Okonomiyaki
(from Jessica Leigh’s recipe box)
This dish is a great way to try Japanese cuisine without going too crazy. It’s a nice balance of familiar flavors and unique ingredients that anyone will love. Enjoy taking a trip to your nearest Asian supermarket to find some of these ingredients ;)
Source: My darling friend, Kayla Brink
Cook time: 15 minutesCategories: Japanese food, appetizer
Ingredients
- 1 or 2 cups of flour (added to water until thick, like paste)
- 1 1/2 cups of water (1 tsp Dashi stock - optional)
- 4 tbsp Panko flakes
- 1/4 of a head of cabbage (chopped fine)
- 3 scallions (chopped)
- 1 or 2 eggs
- Your choice of topping: shrimp, pork, chicken
- Your choice of veggies (I suggest broccoli and onions)
- Okonomiyaki sauce (to drizzle on top)
- Kewpie mayo (to drizzle on top)
- Seaweed flakes
- sesame seeds
- bonito flakes (optional)
- corn/veggie oil
Directions
-
Put water in a large bowl (stir in dashi stock until dissolved)
-
Add flour until it becomes a paste-like consistency (it will be sticky). Put this in the fridge while you prep the rest of your ingredients.
-
Chop cabbage and scallions – set aside.
-
Pre-cook any meats and veggies – set aside.
-
Add panko flakes, cabbage, and scallions to the flour mix.
-
Stir (use some muscle!) and add egg. Once the egg is mixed in, if the mixture does not change to a more liquid consistency, add a second egg. (The batter should be sliding around the bowl)
-
In a large skillet, preheat oil, then pour in the batter. Flatten it to the shape of the pan.
-
Turn to medium/high heat.
-
Toss your choice of toppings (veggies and meats) on top of the batter and push into it.
-
Cook until when you shake the pan, it moves around and the bottom is browned.
-
Flip CAREFULLY and cook the other side (6-8 minutes till browned)
-
Flip over onto your serving plate and top with your sauce, mayo, flakes, seaweed, sesame seeds.
-
Cut and enjoy!!