Easy Okonomiyaki

vice.com

Mark Aliwalas

I'm a hella broke graduate student who likes to cook and whatnot.

subheading: for the base:

2 cups|1 pound|500 ml dashi (or preferred stock)

4 large eggs

cups|257 grams all-purpose flour

⅓ cup|80 grams grated nagaimo (mountain yam) (alternatively, use 1 teaspoon baking soda)

cups|233 grams chopped green cabbage (about ¼ head cabbage, cut into ½-inch pieces)

4 tablespoons|14 grams tenkasu (fried tempura flour) (alternatively, use crushed potato chips or shrimp chips)

2 tablespoons beni shoga (pickled ginger), roughly chopped

8 scallions, chopped

vegetable oil, for frying

subheading: for the fillings:

sliced bacon (1 to 2 slices per okonomiyaki)

thinly sliced pork or beef (1 to 2 slices per okonomiyaki)

peeled and deveined shrimp (1 to 2 per okonomiyaki)

button mushrooms, thinly sliced (about 1 whole mushroom per okonomiyaki)

American cheese slices, torn into 1 or 2 inch pieces (about 1 whole slice per okonomiyaki)

kimchi, chopped

moyashi (bean sprouts)

subheading: for the toppings:

Japanese mayonnaise

Okonomiyaki sauce

aonori

thin shaved katsuobushi

Directions at vice.com

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