Hey there, lovely people!
Today, I’m whisking us away on a culinary adventure to the bustling streets of Osaka, Japan, from the comfort of our own kitchens. We’re making one of my favorite Japanese street foods, Okonomiyaki! These savory pancakes have won the hearts of my family, and I can’t wait to share this delicious dish with you. It’s perfect for those busy weeknight dinners or when you’re craving something different for a weekend lunch.
The name ‘okonomiyaki’ cleverly means “as you like it” in Japanese, and that’s the beauty of this wonderful dish – it’s endlessly customizable. It’s also a great way to sneak in some veggies for the kiddos, and trust me, with this dish, they’ll be asking for seconds!
Now, don’t let the exotic name intimidate you. This recipe is straightforward, and I’m all about keeping things simple. It calls for a batter mixed with loads of crispy cabbage and some extra goodies like green onions and pickled red ginger. Then, we’re topping it with the most satisfying duo: bacon, and a combo of okonomiyaki sauce and Japanese mayonnaise. The final sprinkle of bonito flakes and seaweed brings a smoky umami flavor that’ll transport your tastebuds straight to Japan.
I can never emphasize enough the importance of getting the kids involved in the kitchen, and this dish is just the ticket. It’s fun, hands-on, and a bit messy – perfect for a family cooking session. Watching the bonito flakes dance atop the hot pancakes has become a little magic show that brings giggles and amazement every time.
I remember the first time I tried okonomiyaki – it was love at first bite. The textures, the flavors… it was a food experience I knew I had to recreate at home. And after a few trials and tweaking and lots of taste-testing (a tough job but someone’s got to do it!), I’ve got a recipe that not only satisfies that nostalgic craving but has also won the stamp of approval from my wife and our little munchkins.
On those evenings when we’re all craving something cozy yet different, I love to fire up the stove and cook these pancakes. We gather around, each customizing our pancakes with sauces and toppings, sharing stories of the day – it’s the kind of food that just brings everyone together.
So, whether you’re a seasoned pro when it comes to Japanese cuisine or you’re trying it for the first time, I promise you’ll find a new favorite in this delightful dish. It’s one of those meals that make dinner feel like an occasion without any fuss.
Alright, friends, it’s time to don your aprons, grab a spatula and dive into making these mouthwatering Japanese Okonomiyaki. And when you do, make sure to share your creations and family smiles with us – nothing brings people together like good food, and I love seeing those bonds being formed over a shared meal!
Until next time, happy cooking, and kanpai to delicious discoveries!
Cheers,
Al
Ingredients
– 2 cups all-purpose flour (240g)
– 1.5 cups water (355ml)
– 4 cups cabbage, finely shredded (about 300g)
– 4 green onions, thinly sliced
– 2 large eggs
– 1 tablespoon soy sauce (15ml)
– 1 teaspoon salt (5g)
– 1/2 teaspoon sugar (2g)
– 1/4 cup pickled red ginger, chopped (45g)
– 4 slices bacon, cut in half
– Vegetable oil for frying
– Okonomiyaki sauce (to taste)
– Japanese mayonnaise (to taste)
– 1/2 cup bonito flakes (2g)
– 1 tablespoon dried seaweed flakes (Aonori) (3g)
Method
1. In a large mixing bowl, combine the all-purpose flour, water, soy sauce, salt, and sugar. Whisk together until you have a smooth batter.
2. Fold in the finely shredded cabbage, green onions, and pickled red ginger into the batter, mixing until the vegetables are well coated.
3. Beat the eggs and then incorporate them into the batter mixture, ensuring they are evenly distributed throughout.
4. Preheat a large non-stick frying pan or griddle over medium heat. Add a little vegetable oil to lightly coat the surface.
5. For each pancake, lay two half-slices of bacon onto the pan, then pour about 1/4 of the cabbage batter over the bacon, shaping it into a round pancake about 1/2 inch (1.25 cm) thick.
6. Cook the pancake for about 4 minutes, or until the bottom is golden brown and the edges start to look firm. Carefully flip the pancake with a spatula and cook the other side for an additional 3-4 minutes.
7. Once the pancake is cooked through and both sides are golden brown, transfer it to a plate. Repeat the process with the remaining batter.
8. Drizzle the okonomiyaki sauce and Japanese mayonnaise over each pancake in a crisscross pattern to your liking.
9. Finish by sprinkling a generous amount of bonito flakes and a tablespoon of dried seaweed flakes (Aonori) over the top of the sauced pancakes.
10. Serve the okonomiyaki hot, straight from the pan. Enjoy your savory Japanese pancake loaded with flavors and textures!
