I think one of the most loved cuisine has got to be Japanese food. Well, that is by far what I have observed in the latest food trend. Plus having two kids (plus a big kid) at home that adores Japanese food, it sure "motivates" me to venture into this masak area. And one of the most loved street food in Japan, has gotta be Okonomiyaki! That crunchy, sweet, creamy, tangy and salty, yes, a good mix of flavor and texture all in one bite. :9 So today I attempted to make this famous street food right at home...not from package, but from scratch, yoohoo!
Did recipe research online and found a really decent one from Japanese masak 101. Very comprehensive and even has a video for you to see! And I believe their version is authentic too.
I did make changes to it but still turned out really yummy. So let's take a look at how I make my Okonomiyaki ya?
Ingredients for Okonomiyaki (Serves 3-4)
Kelp and Benito stock
2-3 pieces of dried kelp
1 handful of benito flakes
300ml water
- Place everything in a pot and place over medium high fire. Once it comes to a boil, reduce fire to small and let it simmer for 10 minutes.
- After 10 minutes, remove from fire, set aside and let cool before use.
Cabbage batter
250 kelp and bonito stock
260g all purpose flour
100g Nagaimo or Chinese yam (淮山)
NOTE: I realised that some grocery stores sell different varieties of this Nagaimo /Chinese Yam. I suggest you get the real thing from NTUC finest at the Japanese section. Best, get them in major Japanese grocer like Mediya / Isetan to play safe.
1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
1 large egg
300g cabbage, chopped into small chunks
Toppings
9 strips of pork belly or sukiyaki beef strips
Okonomiyaki sauceJapanese mayonnaise
dried green seaweed (Aonori)
dried bonito flakes
- First, peel the Nagaimo/ Chinese Yam. If you are allergic to root vegetables like this, please remember to wear rubber gloves before handling it. After peeling, grate it finely.
- In a large mixing bowl, add in the flour and the reserved stock. Mix well with a whisk till no visible lumps.
- Next add in the egg and the grated Nagaimo or Chinese yam and mix well.
- The mixture will thicken up and all gooey. Don't worry because that is exactly what you want your batter to be. The stickiness from the Nagaimo or Chinese yam will hold the cabbage pancake together.
- Add in the salt and soy sauce, mix well.
- Now you add in the chopped cabbage and again toss well till all is well combined.
- Now heat up the skillet or non stick pan with 1 tsp of masak oil. I used my cast iron pan...well who doesn't like a good crusty, crispy side, ;9
- Add in 1/4 of the batter on to the hot skillet and hear it sizzle....masak for 5-7 minutes over medium fire.
- Top 3 slices of pork belly or beef sukiyaki over the batter.
- Drizzle a little masak oil over the meat to prevent it from sticking if you are using a cast iron pan like me. Then flip the pancake and masak the meat side for another 5-7 minutes till crisp and golden brown. Flip back to the other side again.
- Now dish out and repeat with the rest of the cabbage batter and meat. Once all is masaked, you are ready to serve. Place the okonomiyaki on your serving plates. Then drizzle the yummy Okonomiyaki sauce.
- Next add on the Japanese Mayo...pile it on! :9 And also sprinkle the aonori (dried seaweed).
- Lastly, you can add some spring onion (which I didn't in the end :P) and the bonito flakes.
Tah-Dah! Not too difficult right....and you get to enjoy this delicious treat right at home. :9
Best enjoyed while still hot. You can also swap the meat with seafood like prawns or crabmeat too. :)
As usual, a close up of the end product to further convince you how good this is. :)
Hope you are more motivated to try making this delicious Japanese treat at home. Have fun masak and eat it! I sure did! ;)
