Okonomiyaki

"Okonomiyaki" roughly translates to "how-you-like-it cooked" in Japanese. This savory pancake dish can be customized by toppings, sauces and the choice of meat or seafood

Okonomiyaki

Equipment

Pre-heat cast iron griddle to 350°F

Ingredients

Batter

  • 1 cup AP Flour
  • ⅔ cup Hot Water
  • 1 tbsp Dashi Stock / Bonito Flakes
  • 2 Eggs

Per Pancake

  • 1 ½ cups Green Cabbage, Shredded
  • ½ package Udon Noodles
  • 4-5 Shrimp Thawed, Raw
  • 1 strip Salt Pork (Optional), Cubed

Fishing Toppings

  • 1 bottle Okonomiyaki Sauce
  • 4 tbsp Mayonnaise
  • 1 cup Mozzarella Cheese Shredded

Procedure

  1. If your udon noodles are frozen, thaw in boiling water then drain and set aside
  2. Bloom the dashi stock and/or bonito flakes in the hot water for about 5 minutes
  3. Slowly mix with the flour in a mixing bowl until reaching thin pancake batter consistency
  4. Whisk in the eggs until thoroughly combined and set aside
  5. When ready to make an Okonomiyaki pancake, place about 1 ½ cups of shredded cabbage into a mixing bowl. On top of that, place a handful of udon noodles
  6. Drizzle batter over the noodles and cabbage until they are lightly coated
  7. Prepare the skillet (pre-heated to 350°F) with a small amount of bacon grease or canola oil
  8. Place the battered noodles and cabbage on the skillet in a round shape, about 6" across, cabbage side down to start
  9. Place shrimp, salt pork cubes or any other toppings you desire into the noodles at this point. Once finished, cover and allow to cook until you see the cabbage begin to brown
  10. Carefully flip the pancake over onto the noodles and continue to cook on the skillet until you see the noodles start to brown
  11. To serve, spread Okonomiyaki sauce and (optionally) Mayonnaise and some shredded cheese on top