This month’s recipe provided by Atsuko, of Atsuko’s Kitchen, London.
Okonomi means ‘favourite’, as you can choose your favourite toppings to put onto the pancake. ‘Yaki’ means ‘grilled’.
It is a well known regional speciality of the Kansai area, which includes Kyoto and Osaka. It is a very popular Japanese street food, commonly eaten at festivals as well as restaurants. Here the customers can cook their own okonomiyaki at their table, and eat it straight away from the hot
The ingredients are very simple and one of my friends named it “economy
yaki”… That make sense! But you can always select a good quality
topping if you make at it at home.
Make a small size so that it is easy to turn over, and add a variety of
toppings. Serve it while it is hot, to watch the katsuobushi (bonito
flakes) dancing on the top of okonomiyaki! This is fun at the party.
400g white cabbage
4 spring onions
4 tbsp vegetable oil
For the mixture:
2 cups flour
2 tsp baking powder
300ml dashi (Japanese stock – you can buy powder in Oriental supermarkets)
20g yamaimo (fresh Japanese yam potato available in the Japanese grocery
shop in London)
4 thin sliced pork belly
1 squid (sliced)
200g grated cheese
A cup of sweetcorn
For the sauce:
ainori ( green nori powder )
katsuobushi ( bonito flakes )
1. To make the mixture, mix flour and baking powder in a bowl and add
dashi slowly to break any lumps of flour, and blend well. * don’t stir
too much as it will become a doughy texture.
2. Grate yama imo finely ( or use powdered yama imo ) and add to the
mixture. It will be very slimy to touch, but gives it a soft texture.
3. Chop cabbage and spring onion finely.
1. Add the eggs to the cabbage and spring onion in a large bowl, mix
2. Add the pancake mixture to the cabbage mixture then mix gently.
3. Heat the large frying pan with high heat. When hot, spread the pan
with oil. Spoon the mixture into the frying pan.
* make small portions, so it is easy to turn over. Repeat to make about
12 okonomiyaki. (3 per person)
4. Reduce the heat to medium, put your favourite toppings on the surface
of the mixture then wait until the bottom turns brown.
* don’t press down on the okonomiyaki or they will become hard and may
not cook well.
5. Turn the okonomiyaki, and cook for a further 4-6 mins.
6. When the topping is cooked well, turn it over again.
7. Spread the top with okonomiyaki sauce, and mayonnaise, then sprinkle
with katsuobushi and watch it ‘dancing’ in the heat. Add aonori for extra flavour