Guess what?! I only got to taste this last year when my husband and I went to Little Tokyo (Makati, Philippines) to check out the “Japanese pancake”. We ate a lot that time, it was my husband’s birthday! 🙂 We ate fried octopus, crab fried rice, chili ramen and okonomiyaki. I love how Little Tokyo restaurants let you bring in food from other restaurants because we love staying at the private table at Hana.
When I found the okonomiyaki recipe in Nami’s blog (Just One Cookbook), I was so excited to cook it! I researched the ingredients and the hardest one for me was the Nagaimo/Yamaimo. I had to ask my office mate to tell me how to pronounce this: huái shān (淮山) and I had to take a picture of the Chinese characters so I could show it to the vendor. Luckily, there’s this stall on the top-most floor of the market we go to every Saturday that sells this.
For the other ingredients, they were not very hard to find since Jusco and Apita (Japanese supermarkets) were near my office. The Japanese mayo, bonito flakes and okonomi sauce were available in Jusco (Taikoo).
When I first made Okonomiyaki in July 2012, I followed Nami’s recipe to a T, however, we had too much batter to cook, 8 in total because I only have a small non-stick pan. 🙂 Nothing went to waste! We had it for appetizer, breakfast and dinner! 😀 We loved it that much! Thanks again Nami for the recipe! 🙂
So when I made this again, I halved the recipe’s ingredients and we ended up with 4 okonomiyaki servings. We love it! We love it! We love it! 🙂
Here is a picture of the ingredients for the batter (but I forgot to include the 2 eggs!).
Since the batter needs to be prepared beforehand because it needs to rest for at least one hour, I made this first. In a bowl, I combined 1/8 tsp salt, 1/8 tsp sugar, 1/8 tsp baking powder and 1/2 cup all-purpose flour. Next I grated 2 inches long of yamaimo (it’s slimy when grated!) and added the dashi stock (1/3 cup of water + 1/3 tsp hon dashi).
I whisked it well, covered the bowl and let it rest in the fridge for 1 hour. We could not wait any longer! Hahaha! 🙂 I took it out after 1 hour and 5 minutes!
I cracked two eggs and poured 1/4 cup panko bread crumbs then mixed it.
Next, I added chopped squid tentacles (I used 3 heads) and mixed the batter.
Then I added half of a small cabbage, chopped quite thinly and incorporated everything in the bowl.
I’m now ready to fry them! I got my non-stick pan, heated it on medium setting and added oil. Then, I scooped up a big spoonful of batter and put that into the pan (Nami recommends that the batter should not be flattened).
I covered it and let it cook for about 4 minutes, we like it crispy underneath. 🙂 When I have achieved the crispiness that we like, I turn it over and cook it for another 3-4 minutes. Please monitor your okonomiyaki, we don’t want them burnt. 🙂
When it’s done cooking, top it with these:
I would drizzle the mayo first.
Then the okonomi sauce (we put more of this than the mayo but you can put equal amounts of mayo and okonomi sauce).
Then sprinkle seaweed. I could not find the seaweed powder so I had my husband cut up roasted seaweed flakes. 🙂
Then sprinkle bonito flakes.
Top that with spring onion then enjoy the yummy goodness of Okonomiyaki! 🙂
(Prep Time: 30 minutes | Waiting Time: 1 hour | Cooking Time: 8-10 minutes (for each okonomiyaki))
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp sugar
- 1/8 tsp baking powder
- 2 inches Nagaimo/Yamaimo, grated
- 1/3 cup water with 1/3 tsp Hondashi powder (dashi stock)
- 2 eggs
- 1/4 cup Panko bread crumbs
- 1/2 cup squid, chopped into small pieces
- 2 cups of cabbage, finely sliced
- Oil for cooking
- Japanese mayonnaise (Original)
- Okonomi sauce
- Roasted seaweed, cut into thin strips
- Bonito flakes (Katsuobushi)
- Spring onions, finely chopped
- Combined 1/8 tsp salt, 1/8 tsp sugar, 1/8 tsp baking powder and 1/2 cup all-purpose flour in a bowl.
- Grate 2 inches long of yamaimo.
- Add dashi stock then mix well.
- Let it rest in the fridge for at least one hour.
- Add eggs and panko breadcrumbs then mix.
- Add squid then mix.
- Add cabbage then mix well.
- Heat pan in medium setting and add oil.
- Scoop a big spoonful of batter and put it in the pan and cover for 4 minutes. (Do not flatten!)
- When one side is done, flip the okonomiyaki over, cover and cook for another 3-4 minutes.
- Place cooked okonomiyaki on a plate and top it with mayonnaise, okonomi sauce, roasted seaweed, bonito flakes and spring onion.
Makes 4 Okonomiyaki (5 inches in diameter)