Okonomiyaki is a Japanese pancake or pizza made of batter with shredded cabbage and a variety of ingredients cooked on a Teppan (Japanese iron griddle.) It is originated from Osaka and Hiroshima, and the recipes in both areas are different. Regardless of the regions, cabbage is always the main ingredient. The recipe below is how to make the simple, fluffy Okonomiyaki at home.
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Ingredients (Serve 2)
120g pork belly, sliced
240g cabbage, shredded
1 tablespoon agedama (Tempura Bits), optional
1 tablespoon red pickled ginger, shredded, optional
1 tablespoon oil
1/2 teaspoon baking powder
10g Yamaimo (yam), grated
90 – 110cc Dashi broth, see How To Make Dashi Broth
Bonito flakes, to taste
Aoniri (dried laver), to taste
Okonomiyaki sauce, to taste
Japanese mayonnaise, to taste
- Mix and whip 80g of flour and 1/2 teaspoon of baking powder in a bowl. Add 10g of Yamaimo (yam) and 90 – 110cc of Dashi broth.
- Add 240g of shredded cabbage, 2 eggs, 1 tablespoon of agedama, and 1 tablespoon of red pickled ginger in the Okonomiyaki batter.
- Spread the oil on a large pan or iron griddle if you have, and heat to medium to high heat. Place a half Okonomiyaki batter on the pan. Make a slight dent in middle, but do NOT flatten the whole. Place 2 – 3 sliced pork belly on top, and cook until the bottom side is browned.
- Turn it over, and cook over low heat until it becomes brown. When it is well cooked, cook over high heat to make the pork belly crispy.
- Cook the rest of Okonomiyaki.
- Place on the dish plates, apply toppings, and serve!
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