Okonomiyaki is a popular Japanese meal that is likewise in some cases called Japanese pancakes or Japanese pizza. The meal can differ depending upon exactly what area of Japan it's made in, however it can be discovered nearly throughout Japan.
It's rather different from both pancakes and pizza. There are a range of active ingredients and garnishes for okonomiyaki. The name suggests "cooked how you like it", so you can make use of whatever fillings you like!
• 1 - 1 1/2 pound cabbage, sliced.
• 4-6 tbsp sliced green onion.
• 1/2 -3/ 4 cup tenkasu (tempura flakes).
• 12-18 strips of very finely sliced pork or beef.
• 2 cup all function flour.
• 1 1/4 cup dashi soup stock or water.
• Veggie oil.
• Katsuobushi (dried bonito flakes).
• Beni-shoga (pickled red ginger).
• Ao-nori (dried seaweed powder).
• Okonomiyaki sauce.
Yield: Makes 4-6 sheets.
2. Pour dashi and mix to make batter.
3. Rest the batter for about an hour in the fridge.
4. To make one sheet of okonimiyaki, secure about 1/2 cup of the batter in another bowl.
5. Mix about 1/4 pound of sliced cabbage, about 1 tablespoon of sliced green onion, and about 2 tbsp of tempura flakes in the batter.
6. Include an egg in the batter and stir.
7. Heat an electrical pan or frying pan and oil gently.
8. Pour the batter in the pan and make a round shape.
9. Cook for about 5-7 minutes.
10. Fry a couple pieces of meat on the side and place the meat on top of the okonomiyaki.
11. Turn the okonomiyaki and cook for about 5 minutes or up until cooked through.
12. Turn the okonomiyaki once again and spread out okonomiyaki sauce and mayo on top.
13. Sprinkle aonori over the sauce.
14. If you would like, sprinkle katsuobushi and beni-shoga.
Ingredients
• 4-6 eggs.• 1 - 1 1/2 pound cabbage, sliced.
• 4-6 tbsp sliced green onion.
• 1/2 -3/ 4 cup tenkasu (tempura flakes).
• 12-18 strips of very finely sliced pork or beef.
• 2 cup all function flour.
• 1 1/4 cup dashi soup stock or water.
• Veggie oil.
For garnishes
• Mayo.• Katsuobushi (dried bonito flakes).
• Beni-shoga (pickled red ginger).
• Ao-nori (dried seaweed powder).
• Okonomiyaki sauce.
Yield: Makes 4-6 sheets.
How to make
1. Put flour in a huge bowl.2. Pour dashi and mix to make batter.
3. Rest the batter for about an hour in the fridge.
4. To make one sheet of okonimiyaki, secure about 1/2 cup of the batter in another bowl.
5. Mix about 1/4 pound of sliced cabbage, about 1 tablespoon of sliced green onion, and about 2 tbsp of tempura flakes in the batter.
6. Include an egg in the batter and stir.
7. Heat an electrical pan or frying pan and oil gently.
8. Pour the batter in the pan and make a round shape.
9. Cook for about 5-7 minutes.
10. Fry a couple pieces of meat on the side and place the meat on top of the okonomiyaki.
11. Turn the okonomiyaki and cook for about 5 minutes or up until cooked through.
12. Turn the okonomiyaki once again and spread out okonomiyaki sauce and mayo on top.
13. Sprinkle aonori over the sauce.
14. If you would like, sprinkle katsuobushi and beni-shoga.
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