The One about Okonomiyaki

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When it comes to okonomiyaki, there are traditional ways to make it. For example, okonomiyaki is best made with nagaimo (Japanese mountain yam) and it tastes great!

In fact, eating okonomiyaki each time I go to Japan is a must.  As you can see from this video I shot in Japan.

But as much as I love eating okonomiyaki while I’m in Japan, I try to make it while I’m in the U.S.

Granted, not everyone lives near a Japanese grocery store and even if you do, some places don’t have nagaimo. But there are substitutes and one major one is using okonomiyaki flour.

I’m going to show you how to make okonomiyaki using ingredients that you can purchase on Amazon or online and doesn’t cost too much.


What you need:

1 Package of Okonomiyaki Flour (typically, these are sold as 500 grams)

Water (or Chicken stock) 2/3 cup for 100 grams of okonomiyaki, I use around 1 to 1 1/2 cups for 500 grams. okonomiyaki flour

2 Eggs (or Egg substitute) for 100 grams, I use about 4 eggs for 500 grams

1 or 1/2 Cabbage (cut into thin strips)

2 stalks of Green Onions, thinly sliced

Tenkasu (optional)

Katsuobushi (Bonito Flakes) (optional)

Sakura Ebi (small shrimp) (optional) bacon, imitation crab meat, fish, shrimp, etc. (optional)

A big mixing bowl, large frying pan, oil, aonori, okonomiyaki sauce and mayonnaise (optional).


What to do next:

1. Mix flour, vegetables, tenkasu, katsuo-bushi with 1 cup of water. (do not over mix)

2. While mixing, the flower and ingredients should not look like its full of water/stock, it should be thick while stirring.

3. Pour into pan and heat pan at high with oil and cook until brown and flip okonomiyaki over.

4. After both sides are brown, put okonomiyaki on plate and pour okonomiyaki sauce on top and put a few sprinkles of aonori.

5. That’s it! Enjoy!


 

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Dennis A. Amith