Tonight we made okonomiyaki following this recipe with a few tweaks:
- 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.)
- 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).
- Mix in cabbage, onion and shrimp.
- Oil and heat a non-stick pan.
- Add half the mixture from the bowl and flatten with a spatula to form a pancake about 1.5cm thick / 30cm across.
- Cook for about 3 minutes, flip, cook for 3 minutes on the other side, then flip back to cook for about 2 more minutes.
- 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!)
- Repeat steps 3-6 for the second pancake.
- Serve with a crisp Japanese beer!
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.