Easy Okonomiyaki Recipe - by Koji Cooks

OKONOMIYAKI

After exploring many intricate and lengthy okonomiyaki recipes, the Japanese savory pancake, I opted to create my own. This recipe is based on the Osaka style rather than the Hiroshima style. The Osaka version is much easier to make. Okonomiyaki exemplifies Japanese culinary artistry, featuring a few unique ingredients that are essential. This version includes traditional thinly sliced pork belly, though bacon can be substituted, and shrimp is another excellent protein option. A vegetarian version without either would also be delightful, as it is already rich with various ingredients. Okonomiyaki is undoubtedly a fantastic creation! Okonomiyaki also freeze well.

OKONOMIYAKI - Recipe (makes 4-6)

BATTER

1 cup cake flour (you can use AP)

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

1/2 teaspoon sugar

3/4 cup of dashi broth at room temperature - (the dashi powder works fine)

4 eggs

2.5cups of green cabbage cut in 1/4" stripsand then in roughly 1" lengths.

METHOD

Combine the dry ingredients in a bowl, whisk in the dashi broth, and refrigerate for 1 hour. Remove from the fridge and whisk in the 4 eggs until the mixture reaches the consistency of pancake batter. If it's too thick, add a little water; if too thin, whisk in a bit of flour. Stir in the cabbage.

FILLING

vegetable oil for cooking the pancakes

1/2 cup of sliced scallions

2 cups of cooked ramen noodles at room temperature

1/2 cup tempura crumbs - (available online) or use toasted panko.

12 - 18 thin slices of pork belly about 4 inches in length.

SAUCE & ESSENTIAL GARNISHES

SAUCE

In a small bowl whisk together - 2 tablespoons oyster sauce + 1 tablespoon honey + 2 tablespoons soy sauce + 1/2 teaspoon worcestershire sauce + 3 tablspoons of ketchup.

GARNISHES

Kewpie Mayo

Bonito threads or flakes

aonori (seaweed dust)

beni shoga (salty hot pink pickled ginger)

METHOD

Preheat a skillet over medium heat and add 1 tablespoon of vegetable oil. Pour approximately 5-6 ounces of batter into the skillet, forming a circle similar to a pancake. Sprinkle scallions over the the top, add a small handful of noodles, a dash of tempura crumbs, and 2 tablespoons of additional batter over the noodles. Then place 3 strips of pork belly side by side on top. Cover and cook for 5 minutes, ensuring it doesn't burn; it should be golden brown, so adjust the heat if necessary. Uncover, flip, press down with a spatula,, and cook for an additional 3 minutes without the cover. Continue with remaining batter, adding more vegetable oil as needed, the okonomiyaki can be held warm in a 300 degree oven. Plate and generously spread about 1 tablespoon of sauce on top, followed by a zigzag of kewpie mayo, a sprinkle of bonito flakes, a sprinkle of aonori, and finish with a sprinkle of beni shoga.