Homemade okonomiyaki

Tonight we made okonomiyaki following this recipe with a few tweaks:

Ingredients

  • 1 cup plain flour
  • 10g sachet dashi/bonito powder (dashino-moto)
  • ~180ml water
  • 2 eggs
  • half a Chinese cabbage, thinly sliced
  • 2 spring onions, sliced
  • 150g cooked shrimp (bought frozen and thawed naturally)
  • cooking oil (we used sesame)
  • Kewpie mayonnaise
  • okonomi sauce
  • seaweed flakes (aonori)

(We couldn’t get bonito flakes! The shops were only selling giant bags and it’s not worth us buying that much.)

Method

  1. Whisk flour, dashi powder, eggs and water together in a big bowl until smooth and runny (add a little more water if you need to to get the right consistency).
  2. Mix in cabbage, onion and shrimp.
  3. Oil and heat a non-stick pan.
  4. Add half the mixture from the bowl and flatten with a spatula to form a pancake about 1.5cm thick / 30cm across.
  5. Cook for about 3 minutes, flip, cook for 3 minutes on the other side, then flip back to cook for about 2 more minutes.
  6. Pop the pancake on a plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with seaweed flakes (and bonito flakes if you have them!)
  7. Repeat steps 3-6 for the second pancake.
  8. Serve with a crisp Japanese beer!

Homemade okonomiyaki

They were so huge we couldn’t finish them. Next time we might just make one and serve it with a a salad with yuzu dressing and some salmon sashimi. Mmmmm.

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