Okonomiyaki |
- I was lacking some ingredients like red pickled ginger, tempura flakes, seaweed powder and bonito flakes
- I'm vegetarian (most of the time)
Ingredients:
- 2 cups all purpose flour
- 1 1/4 cup stock or water
- 1 egg (per batch, this makes about 4 batches)
- Dole classic coleslaw mix
- Canned corn (about 2 tbsp per batch)
4-6 tbsp chopped green onion(I didn't have this but I would use it if I did)1/2-3/4 cup tenkasu (tempura flakes)2 tbsp crushed French's fried onions (per batch)- A dash of powdered ginger
12-18 strips of thinly sliced pork or beef- vegetable oil
- For toppings:
ao-nori (dried seaweed powder)- okonomiyaki sauce (buy at Japanese grocery, for example Sunrise Mart)
- mayonnaise (kewpie brand, buy at Japanese grocery)
katsuobushi (dried bonito flakes) *optionalbeni-shoga (pickled red ginger) *optional
Preparation:
- Put flour in a large bowl. Pour water/stock and mix to make batter. Rest the batter for about an hour in the refrigerator.
- To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl.
- Mix about 1/4 bag of the coleslaw mix,
about 1 Tbsp of chopped green onion, 2 tbsp corn, a dash of powdered ginger (depending on how ginger-y you want it) and about 2 tbsp oftempura flakescrushed fried onions in the batter. - Add an egg in the batter and stir. (*Tip: The batter needs to be mixed in for a bit with the coleslaw and egg so the consistency is less like putty)
- Heat an electric pan or skillet and oil lightly. Pour the batter in the pan and make a round shape. Cook for about 5 minutes. (*Tip: Check the cooking side at 2 1/2 mins to make sure it hasn't burned, flip if you think it's brown enough)
Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki.- Flip the okonomiyaki and cook for about 5 minutes or until cooked through.
- Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
Sprinkle aonori over the sauce. Sprinkle katsuobushi and beni-shoga if you would like.