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Right now we'll stayed at kansai states in japan, for okonomiyaki, a delicious savory pancake with variety ingridients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. When served in cafe usually it's self serviced, mean you can cook it any way you like it.
In Osaka (the largest city in the Kansai region), where this dish is said to have originated, okonomiyaki is prepared much like a pancake. The batter and other ingredients are fried on both sides on either a teppan or a pan using metal spatulas that are later used to slice the dish when it has finished cooking. Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shoga).
Today we'll be making Osaka-style Okonomiyaki. It's also popular in Hiroshima, but it's a little harder to make and doesn't appear to pay off much more in the taste department!
Base:
1 cup flour
3/4 cup dashi (or water, see below)*
1 egg
1/8-1/4 of a cabbage
Toppings - any of the below:
Chicken
Roast pork or beef
Squid, Octopus, other seafood
Corn
Mushrooms
Onion
Garnishing - any of the below, if you can find it and actually want it:
Katsuo-bushi (dried bonito flakes)
Sakura-ebi (dried shrimps)
Beni-shoga (red ginger)
Ao-nori (green seaweed)
Sauces:
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
* Dashi is Japanese stock, used in heaps of different recipes. When made up it smells like smoked fish and seaweed. You can buy it from oriental grocers in sachets that come in boxes like the one to the right of the beer in the picture above. Just mix up a bit with some hot water. If you can't find it, it's okay - just use water. (credit goes to visual recipes)
Right now we'll stayed at kansai states in japan, for okonomiyaki, a delicious savory pancake with variety ingridients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" (cf. yakitori and yakisoba). Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. When served in cafe usually it's self serviced, mean you can cook it any way you like it.
In Osaka (the largest city in the Kansai region), where this dish is said to have originated, okonomiyaki is prepared much like a pancake. The batter and other ingredients are fried on both sides on either a teppan or a pan using metal spatulas that are later used to slice the dish when it has finished cooking. Cooked okonomiyaki is topped with ingredients that include otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shoga).
Today we'll be making Osaka-style Okonomiyaki. It's also popular in Hiroshima, but it's a little harder to make and doesn't appear to pay off much more in the taste department!
Base:
1 cup flour
3/4 cup dashi (or water, see below)*
1 egg
1/8-1/4 of a cabbage
Toppings - any of the below:
Chicken
Roast pork or beef
Squid, Octopus, other seafood
Corn
Mushrooms
Onion
Garnishing - any of the below, if you can find it and actually want it:
Katsuo-bushi (dried bonito flakes)
Sakura-ebi (dried shrimps)
Beni-shoga (red ginger)
Ao-nori (green seaweed)
Sauces:
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
* Dashi is Japanese stock, used in heaps of different recipes. When made up it smells like smoked fish and seaweed. You can buy it from oriental grocers in sachets that come in boxes like the one to the right of the beer in the picture above. Just mix up a bit with some hot water. If you can't find it, it's okay - just use water. (credit goes to visual recipes)
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