Okonomiyaki (Osaka style)

Type

hovedret

Portions

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Preparation

45 minutes

Wooden chopsticks

80,00 DKK

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Asymmetric sand colored bowl

140,00 DKK

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Ingredients

Pancakes/pizzas

approx. 3/4 head of cabbage
1½ leeks
12 tablespoons of flour
4 eggs
water
a little salt
½ tbsp grated ginger
200 g of corn
½ tbsp mirin (sweet rice wine for cooking. Can be omitted)
Thinly sliced pork loin, bacon, prawns or squid according to taste.
(If you want the dish vegetarian, you can replace meat with finely chopped onion/mushrooms/eggplant/tofu fried in soy, a little sugar and possibly miso paste).

Okonomiyaki Sauce

If possible, buy Otafuku Okonomiyaki Sauce. Can be bought in most Asian supermarkets such as:
– Kakshidi Food in Kødbyen, Copenhagen
– The Chinese Merchant near Nørreport Station, Copenhagen
– Far East Trading close to Bruuns Galleri, Aarhus

You can also try to make it yourself from ingredients you can buy in normal supermarkets:

2 dl ketchup
2 tablespoons soy
2 tbsp Worcestershire Sauce
2 teaspoons sugar/liquid honey

Toppings

Mayonnaise (If possible, buy the legendary Kewpie Mayonnaise - it's really good)
Aonori (Tiny pieces of dried seaweed)
Katsuobushi (Smoked, dried Bonito fish planed into very thin flakes)
Finely chopped spring onion
Possibly. a pinch of wasabi

Course of action

(If you have to pre-fry vegetables/tofu for the vegetarian version, do it first and let it cool).
Start by whisking flour and water in a large bowl. Add water until the batter has a thick cold dish consistency.
Add ginger, mirin and a little salt. Set the bowl aside.
Now cut the scallions and leeks. Some chop finely, some use a food processor and others chop a little coarser. I prefer the latter, so that you retain some texture and crispness in the cabbage. Try yourself out.
Mix cabbage, leeks, corn, (possibly fried vegetables, possibly frozen prawns) in the dough so that everything is "coated" with dough.
Beat 4 eggs into the mixture and turn it all around so that the eggs are distributed well. Be careful not to stir it too violently after the eggs have been added.
Heat a pan with a little oil. If you have raw prawns or squid, throw them on the pan now.
Spread the Okonomiyaki mixture onto the pan so that the amount corresponds to the circumference of a large pita bread. Approx. 3 cm in thickness. Roast for approx. 5 minutes under the lid).
Add 2-3 slices of bacon/pork and turn the pancake over. Roast for a further 5 minutes.
Repeat until all the mixture is used. If you have a large pan or perhaps a teppanyaki/hot plate, you can make several at once.
Top each of your Okonomiyaki with sauce, mayo, aonori, katsuobushi, spring onions and possibly wasabi.