Thursday, 10 November 2011

Osaka Style Okonomiyaki aka Japanese Pancakes

There is something about Asian cuisine that frustrates me. The ingredients are weird, every time you enter a Chinese grocery store is a complete lost in translation…nonetheless is very fascinating. I appreciate Asian food cause people put so much effort into cooking…and I am talking about real Asian food not instant noodle for lazy people.   This recipe comes from Japan but my Canadian flat mate Paul has introduced it to me and I believe in his authority when it comes to Asian cuisine, because he is from Canada, which is practically a colony of Asia. I am speaking out of experience here. I have visited Vancouver this summer and I thought I was in Beijing. 

You’ll need:
  • 2 cups all purpose flour
  • 1 1/4 cup of water
  • 4-6 eggs (depending on how many okonomiyaki made)
  • 600 g of cabbage
  • 6 table spoons chopped green onion
  • 2/3 cup of tenkasu (tempura flakes)
  • 12-18 strips of thinly sliced pork or beef (or a packet of prawns!)
  • Ao-nori (green seaweed)
  • Okonomiyaki sauce (or tonkatsu sauce aka Japanese BBQ sauce)
  • Japanese mayonnaise

How to do it:
Put the water in a bowl and mix with the flour. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 100 g), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat an electric pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Optional: Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.

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