Okonomiyaki – Japanese Pancake
(from AmericnJewl’s recipe box)
Okonomiyaki is one of the great Japanese foods not yet widely known outside Japan. “Okonomi” literally translates “as you like,” reflecting the wide range of ingredients you can use in okonomiyaki.
Source: Blue Tree House Recipes (http://www.bluetreegallery.com/bluetreehouse_recipe_okonomi.html)
Categories: Japanese, entree, not tried, seafood
Ingredients
- 1 1/3 cups water
- 1/2 tsp Hondashi
- 3 eggs
- 2 cups flour
- 5 oz. shrimp, sliced in half lengthwise (or other meat)
- 2 or 3 stalks green onion, chopped finely
- 10 oz. cabbage, shredded
Directions
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Mix 1/2 tsp. of hondashi in 1 1/3 cups of water and stir well.
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Add the dashi soup base to your flour. Then beat eggs, add to flour and stir until lumps are gone and batter is smooth.
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Now, mix in the rest of your ingredients. The cabbage should be the last ingredient you add.
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When you add the shredded cabbage the amount may seem a bit overwhelming, but once it is mixed in well, the cabbage will be coated with the batter and will settle into the mix like this.
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Drop a portion of batter onto an oiled and heated frying pan, and then smoosh it down to form a pancake-like disc. Fry over medium heat.
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When the edges start changing color, it is ready to flip. The process is just like making a pancake. The other side should be golden in color.
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Condiments are as essential to okonomiyaki as syrup is to pancakes. Here are the typical items: japanese mayonnaise, okonomiyaki sauce, katsuobushi, ao-nori, Tabasco or red chili paste.