Okonomiyaki

killingthyme.net

MaddiLK

subheading: Okonomiyaki:

1 cup all-purpose flour

¼ tsp kosher salt

¼ tsp sugar

¼ tsp baking powder

2 to 3 inch piece of Nagaimo/Yamaimo

¾ cup dashi or ¾ cup water with 1 tsp of dissolved dashi powder

1 cups large head of cabbage approx. 8

4 large eggs

½ cup roughly choped shrimp chips or tempura scraps Tenkasu/Agedama

¼ cup pickled red ginger Kizami Beni Shoga, thinly sliced

Vegetable oil

subheading: Okonomiyaki Sauce:

1.5 TBSP honey

2 TBSP oyster sauce

4 TBSP Sriracha sauce if you want to avoid spicy, you can use ketchup

3.5 TBSP Worcestershire sauce

subheading: Garnishes:

Okonomiyaki sauce

Japanese mayonnaise

Katsuobushi

Thinly sliced scallions

Nori Komi Furikake or dried green seaweed powder

Thinly sliced pickled red ginger

subheading: Adding meats:

Some folks enjoy the addition of meat to their okonomiyaki. I like to add cooked and roughly chopped shrimp to mine but you can also use squid or any other meats you fancy. Simply add your meats to the top of the pancake when you initially spoon it onto the pan and press down with a spatula to secure. I always cook my fish prior to this step to avoid it from being undercooked.

Directions at killingthyme.net

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