Last Saturday, my husband made his specialty, okonomiyaki. Okonomiyaki is a popular dish, served at special restautrants and home. At festivals, you can find it at food stalls. Literally, okonomi means “what you like” and yaki means “grill or pan-fry”, so there is a variety of recipes.
His okonomiyaki is very soft and has a fluffy and melty texture. He sold lots of okonomiyaki at a campus festival, when he was a student… Here’s how to.
- Prepare dough: mix wheat flour (cake flour), an egg, chopped cabbage (use Japanese style cabbage with soft leaves, if available), some grated nagaimo yum (additional), a little amount of grated ginger, instant dashi powder and water. The secret is to make this dough as soft as possible. Add flour little by little to find the best balance.
- Add any ingredients you like. This time, we added sweet corn and pizza cheese. Other suggested ingredients are shrimps, squid, mochi, tarako, mentaiko, kimchi, boiled potatoes, etc…
- Grill the dough on a pre-heated hot plate.
- Place slices of pork on the top (if you don’t eat pork, simply omit it or replace it with beef).
- Once one side is cooked, turn it over and cook well.
- Serve with ready-made okonomi sauce (or tonkatsu sauce), mayonnaise, katsuobushi (dried bonito) and aonori (dried seaweed). Or serve with soy sauce instead, if you want to make it less heavy.