Okonomiyaki (お好み焼き)

Okonomiyaki_2

Went to Auburn's vegetable market last Sunday with Tak, was planning to buy some veggies for tempura but ended up with two bags full of veggies. Prices of veggies and fruits are a lot cheaper than the veggies market at my suburb. Paid $6.10 for these items, 1 big cabbage, 1 bunch shallot, 1/2 kg onion, 1/2 kg nectarine, 1/2 kg tomato, 1 head iceberg lettuce, handful bird-eye chili, 1 small eggplant, and 1 kg of carrot. I would have to pay $3 for the cabbage alone if I buy from the vegetable market at my suburb.

Now, I need a dish that calls for lots of veggies especially cabbage. Flipping through my "cookbook", I have not cooked Okonomiyaki for awhile. When Tak first introduced me the Okonomiyaki I used to say the name wrongly, Economy-yaki I said. Indeed, it is economy to cook this delicious Japanese dish.

Okonomiyaki_3

"Okonomiyaki" literally means "cook what you like," and customers get to choose their own favorite ingredients and then cook up their pancakes right at the table. In Japan, okonomiyaki is usually associated with the Kansai or Hiroshima areas. Toppings and batters tend to vary according to region. Since Tak is from Kyoto so my Okonomiyaki is pretty much Kyoto style. Source: Wikipedia, Okonomiyaki

Okonomiyaki_1

Ingredients (makes 4 servings):
100 gm baby yam, grated
1 cup low protein flour (cake flour)
½ tsp baking powder
1 cup chilled dashi stock or anchovy stock
200 gm seafood (prawn, squid, etc)
½ head cabbage, chopped
1 small onion, chopped
4 no. eggs
2-3 tbsp cooking oil

Toppings:
Mayonnaise
Okonomiyaki Sauce (MYO: worcestershire + hoisin sauce + ketchup + oyster sauce)
Seaweed Flakes (nori)
Bonito Flakes

Methods:
  1. In a large mixing bowl, mix together flour, baking powder and dashi stock.
  2. Stir in grounded yam, mix well. Keep it in the fridge for 1 hour or longer.
  3. Heat a non-stick pan and spread some cooking oil on it.
  4. Divide onion, cabbage, prawn and batter into four portions. In a mixing bowl, mix together one portion of each item. Crack in an egg and mix well.
  5. Spread a thick layer of the mixture (4) in the center of the pan. Cook with medium heat until it is browned lightly then flip it over.
  6. Press the mixture gently to ensure whole surface has contact with the pan. Add a little oil if required. When it is cooked, transfer into a serving plate.
  7. Spread mayonnaise and okonomiyaki sauce as desired. Then sprinkle with seaweed and bonito flakes. Serve warm.

Comments :

0 comments to “Okonomiyaki (お好み焼き)”
LinkWithin Related Stories Widget for Blogs
 

Please Ask First

© 2005 - 2012 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner