KANSAI-STYLE OKONOMIYAKI
I got this delicious recipe for Okonomiyaki from my friend Mayumi, who is from Osaka. Okonomiyaki is basically a savory vegetable and meat pancake that is topped with 2 kinds of sauce: Okonomi sauce, which is similar to Worcestershire sauce but is thicker and sweeter, and Mayonnaise - the mayonnaise used on okonomiyaki is a Japanese brand called Kewpie. It is a bit thinner and more tangy than the mayo sold in the US. Many people call Okonomiyaki "Japanese Pizza", which is a translation that doesn't really work, frankly. It is round, hot, and you choose what sort of meat you want to put in it; but that's pretty much where the similarities end. You can use whatever sort of meat you'd like in these, the most common is pork and/or shrimp; but you could use chicken or bacon or squid or anything, really. There are some ingredients in this recipe that you will need to get from a Japanese grocery store. If you don't have one in your town you can order them from Amazon.com - they sell the Okonomi sauce, Kewpie Mayonnaise, and an "Okonomiyaki Kit" which has Bonito Flakes and the mix for the batter in it. Weirdly, the kit does not have the two sauces in it. Tenkasu are crunchy bits of fried flour and they are also called Agedama. If you can't find them just leave them out. Nagaimo is a type of Japanese yam. If you can't find it you can just leave it out. Do not try to use the yams we have here in the US - it's a very different type of yam. If you can find the Nagaimo, when you grate it it will have a very runny, sticky texture, kind of similar to egg whites. I chop the cabbage, green onions, kimchee and pickled ginger all at the same time in my Cuisinart - it goes much quicker that way. You can make 1 large pancake or 2 smaller individual servings. I like to do 2 because they are easier to flip that way! Whew! Anyway, I hope you enjoy your Okonomiyaki! It is delicious and also a good way to get kids to eat some cabbage ;) *NOTE*: the Recipezaar computer doesn't recognize a lot of the ingredients in this and won't let me put them in the "Ingredients" area, so I am listing them here: Where it says "1 cup flour", it should say 1 cup Okonomiyaki mix. Also, these are needed: 1/2 cup Nagaimo, peeled & finely grated; 1/2 cup kimchee, finely chopped; 1/2 cup Tenkasu.
Provided by xtine
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat together the eggs, nagaimo and water.
- Slowly beat in the okonomiyaki mix until it is well incorporated with the nagaimo/egg mixture. This is your okonomiyaki batter.
- Mix the cabbage, kimchee, green onions and pickled ginger into the okonomiyaki batter. Set aside.
- Heat a large skillet over medium heat and grease lightly with Pam or vegetable oil.
- Fry the pork belly until it is just cooked (do not brown, it will be cooking more later) and set aside.
- Add the 1/2 cup of tenkasu to the okonomiyaki batter.
- Make a large pancake (or two smaller ones) in the skillet with the okonomiyaki batter - you will have to be turning this pancake over at some point, so don't make it so big that you won't be able to flip it.
- Place the cooked pork belly on top of the pancake and push it down a bit (gently) into the batter. Let the pancake cook for about 10 minutes. Keep peeking at the bottom - you want it to brown but not to burn.
- Flip the pancake over and let it cook for another 5 minutes or so until it is browned.
- Place the pancake on a plate and top with okonomi sauce, mayonnaise, and bonito flakes - the heat from the pancake will make the bonito flakes "dance"! It's pretty cool.
Nutrition Facts : Calories 914.5, Fat 65.7, SaturatedFat 23.6, Cholesterol 267.8, Sodium 127.2, Carbohydrate 54.3, Fiber 4.2, Sugar 3.3, Protein 24.8
OKONOMIYAKI - HIROSHIMA STYLE
Ever since visiting the Okonomi-mura (Okonomiyaki Village) in Hiroshima with my boys and sitting at one of the 26 stalls, all serving basically the same dish, I knew I wanted to cook it. (It was so good we went back the next night as well.) I like that one city cooks a dish differently to the rest of the country - and much better. The separate layers are much better than just one pancake full of all the ingredients (often called Osaka style, I believe). I've experimented with few different recipes and find it quite difficult to keep flipping the ingredients several times (as ingredients fly everywhere) so I've come up with this one which minimises the number of flips, but still achieves the same result. I cook it on the flat grill of the barbecue and also put a baking tray on the open grill side of the barbecue to act as a second flat grill so I can cook two okonomiyaki at once.
Provided by Baz231
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the noodles and put aside (usually just have to drop them in boiling water for one minute).
- Mix flour and water/stock in a bowl 'til smooth.
- For one okonomiyaki pancake, heat the hotplate well and spread a ladle of the batter into a thin circle, brown on one side (only takes a minute or two) turn, and move it to side.
- Put two rashers of bacon side by side, cook a few minutes and then turn over. (Have them running across the hotplate rather than up and down as it makes it easier for lifting later).
- Put a handful of shredded cabbage on top of bacon rashers, followed by a handful of bean sprouts.
- Put pancake on top of sprouts/cabbage and press down firmly with the spatula.
- Drop one serve of noodles onto a different part of the hotplate, shape into a circle (about the same size as the pancake) and flatten a little with spatula. Cook for a few minutes.
- Slide a spatula (or two) under the bacon /cabbage /sprout pancake and carefully lift on top of the noodles. (Pretty easy as the two slices of bacon form a solid base.) Tuck any stray bits and pieces back under.
- Break one egg in a cup, add a little water, mix with a fork and then pour onto the hotplate and fry it. Try to keep it in a circle.
- Slide a spatula (or two) under the noodles and carefully lift the whole lot on top of the egg. (Pretty easy as the noodles should have crisped a little to form a solid base.) Again, tuck any stray bits and pieces back under. (So far so good, and no flipping required yet!).
- Time to put it on a plate, egg side up. Either flip it over with a spatula or two or do it my sneaky way - slide spatula(s) under the egg and lift the whole lot onto a plate, without flipping. Put a second plate upside down over the whole lot, hold them together tightly and then just turn the two plates over quickly so that the okonomiyaki is sitting egg side up on the second plate. Easy.
- Combine the barbecue sauce, mayonnaise and Worcestershire sauce together and spread thinly over the egg, or adopt the Osaka style of squeezing the mayonnaise and barbecue sauce out of squeeze bottles in a criss-cross pattern across the egg. Garnish with some chopped spring onions if you like.
Nutrition Facts : Calories 1226.9, Fat 23.2, SaturatedFat 6, Cholesterol 386.3, Sodium 1175.6, Carbohydrate 198.9, Fiber 11.9, Sugar 15.2, Protein 54.7
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