Untested and unapproved!*
Ingredients
Batter
¼ head of cabbage (roughly 200g)
½ cup of flour
1 tbsp cornstarch
½ cup veggie stock (or dashi, see notes)
Fillings
100g of thick slicked bacon, cut into pieces
1 tbsp red pickled ginger
3 tbsp panko (or puff cereal or fried onions, see notes)
Toppings
Okonomiyaki sauce
Mayonnaise
1 tsp Furikake or dried seaweed
1 tbsp sliced scallions
Okonomiyaki Sauce (see notes)
1 tbsp Worcestershire Sauce
½ tbsp Ketchup
½ tbsp Soy Sauce
Steps
Cook bacon to desired doneness, remove from heat, and reserve for later.
Shred cabbage and set aside.
Mix all dry ingredients.
Add veggie stock and egg into dry ingredients and mix until incorporated.
Put in shredded cabbage, fillings, and mix.
Preheat pan to medium high. Add batter and reduce heat to medium.
Cook for 8 minutes or until golden brown, flip, and cook for 5 more minutes or until golden brown on that side.
Place okonomiyaki on plate and brush with sauce, top with drizzle of mayo and toppings of your choice.
Notes
Dashi is definitely going to be more flavorful than veggie stock, but I’m not going to put it in to the recipe until I can assuredly get it at an American grocery store. Interestingly enough, Furikake can be purchased at your typical grocery store and I think I’ve even seen it at Target. No one I know has tempura crumbs laying around, so I switched this out with panko, which I do typically have. I have read that puff cereal or fried onions can also be used, and I really want to try at least one of those while attempting this recipe. For curiosity, if nothing else. I also switched out pork belly or prawns with thick sliced bacon, even though pork belly is becoming more readily available. My goal, again, is to make this absolutely doable at home.
Finally, Okonomiyaki sauce can be hard to find, even at an Asian grocery store, so I decided we'd make our own. Best of luck to us, I suppose...
Okonomiyaki Sauce (alternate)
1 tbsp Hoisin Sauce
½ tbsp Soy Sauce
Other Commentary
Since having okonomiyaki in Osaka, David and I have been fascinated by the idea of making it at home. I wanted to take some American recipes I have found for it, downsize them a bit, and also make them reasonable for making without need of an Asian grocery store right next door. Unfortunately, that does mean that the resulting dish will lack some of the flavors and depths of the original, but I’m not here for perfection – I’m here for a good time.
*We haven't gotten a chance to test this recipe yet, and will update with pictures and a score when we do!
The above recipe is loosely based on Adam Liaw’s Okonomiyaki and Lazy Okonomiyaki.
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