This version of the okonomiyaki recipe comes from the Japanese city of Osaka where this dish is a famous street food delicacy. The basis is freshly cut cabbage into strips, or you can also use romaine lettuce, it is important that it is crunchy. Eggs and flour form a dough, it serves as a glue that holds the entire pancake together after cooking. This recipe is inspired by the recipe here.
Ingredients
Don't be fooled by the photo, there is no Katsobushi on top but a smoked pork tenderloin, this recipe is a great non-traditional side dish for meat. Leftover cabbage can be used in yakisoba recipe.
Directions
Mix the batter ingredients, spices, water and incorporate well.
Discard the core of the cabbage and then mince the cabbage leaves.
Prepare Sauce and Mayonnaise
Place three bacon slices on the pan and sear quickly of approx 1 minute.
While searing add (125g) of the cut cabbage to the batter. Mix well with the batter and spoon all cabbage on the top of the bacon.
Keep cooking for about 1 minute or so, till batter sets. Flip the cake and continue to cook on low, for next 3 minutes. Transfer to serving plate.
Repeat until you are out of cabbage and batter.
Spread the okonomi sauce on top with a brush or spoon. Sprinkle with dried bonito flakes (katsuobushi) on top. Drizzle with Japanese mayonnaise in a pattern .
You can also top with dried green seaweed (nori), chopped green onions, and pickled red ginger for garnish.
Ingredients
Directions
Mix the batter ingredients, spices, water and incorporate well.
Discard the core of the cabbage and then mince the cabbage leaves.
Prepare Sauce and Mayonnaise
Place three bacon slices on the pan and sear quickly of approx 1 minute.
While searing add (125g) of the cut cabbage to the batter. Mix well with the batter and spoon all cabbage on the top of the bacon.
Keep cooking for about 1 minute or so, till batter sets. Flip the cake and continue to cook on low, for next 3 minutes. Transfer to serving plate.
Repeat until you are out of cabbage and batter.
Spread the okonomi sauce on top with a brush or spoon. Sprinkle with dried bonito flakes (katsuobushi) on top. Drizzle with Japanese mayonnaise in a pattern .
You can also top with dried green seaweed (nori), chopped green onions, and pickled red ginger for garnish.