12 August 2007


Okonomiyaki weren't a part of my growing up experience, but the first time I had them I knew that they were going to be a part of my adult life. They're easy to put together, reasonably healthy (or at least full of veggies), and really tasty.

The Batter:
2 cups flour (whole wheat)
2 cups water
1 egg (I suspect this can be cut but I wasn't feeling that brave)
1 small napa cabbage, minced

Mix together, trying not to overstir.

The Toppings:
Almost anything you can think of, including:
Carrot slices
Green onions
Mushroom cake (didn't try it, but thought about it)
Daikon sprouts
Marinated tofu (another one I didn't try)
Tonkatsu sauce
(Non-veg suggestions include pre-cooked shrimp or pork. I'm sure you can come up with others.)

The Method:
Heat a nonstick skillet with a little (sesame) oil. When the pan is nice and hot, pour in one scant cup of the batter. Lay the toppings of choice on the raw side while the cooking side cooks. When the edges look brown and bubbly (just like pancakes), give the whole thing a flip.

You may need (I did) to press down on the flipped pancake to ensure that it cooks through in the middle.

No pictures as we were too interested in the eating to snap one.

1 comment:

Anonymous said...

Yay for okonomiyaki! The instructions I had said to put the toppings on the bottom and then pour the batter over it. However, this often led to burnt veggies. I suspect it would be more efficient for those who are cooking meat (which has a longer cook-through than say, mushrooms and spinach).

I shall have to try it next time with the veggies on "top."