Okonomiyaki Cooking @ The Chef Kitchen

Okonomiyaki is a popular Japanese savory pancake that originates from the Kansai region, particularly Osaka, though it is also popular in Hiroshima. The name « okonomiyaki » can be roughly translated to « grill as you like, » reflecting the dish’s versatility and the wide variety of ingredients that can be used.

Basic Ingredients:

• Batter: Made from flour, water or dashi (Japanese soup stock), eggs, and shredded cabbage.
• Main Ingredients: You can customize the filling with various ingredients like pork belly slices, seafood (such as shrimp or squid), cheese, mochi (sticky rice cake), or vegetables.
• Toppings: The cooked pancake is typically topped with okonomiyaki sauce (similar to Worcestershire sauce), Japanese mayonnaise, bonito flakes (katsuobushi), aonori (seaweed powder), and sometimes pickled ginger.

Preparation:

1. Mix the Batter: Combine flour, water or dashi, eggs, and finely shredded cabbage in a bowl. The mixture should be thick enough to hold the ingredients together but not too runny.
2. Add Ingredients: Add your chosen fillings to the batter. If using meat or seafood, you can either mix it into the batter or lay it on top while cooking.
3. Cook on a Griddle: Heat a griddle or a large frying pan with a bit of oil. Pour the batter onto the griddle and shape it into a round, pancake-like form. Cook on one side until golden brown, then flip and cook the other side.
4. Add Toppings: Once cooked, brush the top with okonomiyaki sauce, drizzle with mayonnaise, and sprinkle with aonori and bonito flakes.