Mmmmm….. I had always seen pictures and heard of people eating okonomiyaki and after our friend Karim made it for dinner a couple of weeks ago, I knew I wanted to try making it myself. It turned out delicious! The leftovers were good too, but I’m not sure if my coworkers appreciated the smell of microwaved bonito flakes.
- 1 cup flour
- 1 cup water
- 1 egg
- 2.5 cups (about) cabbage, cut into shreds
- 1 carrot, grated
- 1 small zucchini, grated
- 4 slices of leek, cut into strips (each slice was about 0.5 cm)
- 4 slices bacon, cut into 2 cm by 2 cm pieces
- bbq sauce
- bonito flakes
- seaweed flakes
- Mix flour, water, egg, cabbage, carrot, zucchini, leek and bacon in a large bowl. It should glue together but have a little bit of liquid at the bottom. If not, add some more water. You can always try a test one and then add more water.
- Heat oil in a pan.
- Pour some mixture in the pan in a circle (just over 1 cm thick). Try to make sure it’s in one “pancake” so it doesn’t fall apart and is easy to flip.
- Once it looks browned on one side, flip! Cook on other side until browned.
- Top with bbq sauce and mayonnaise in squiggles, and add bonito and seaweed flakes on top.
- Wave back to your okonomiyaki!
- Karim put squid in his okonomiyaki which I highly recommend! I think you could also use ham or prawns. Or possibly even leave it out?
- Technically, okonomiyaki sauce (instead of bbq sauce) is more authentic, but it uses the same main ingredients. You could also use takoyaki sauce or make your own okonomiyaki sauce using worcestersire sauce.
- The seaweed flakes we used this time were a bit too flavoured/salty for my liking. I would try to find crushed seaweed that is plain.
- We used leek as it is in season here, but you can use green onion too! Then you could even sprinkle some green onion on top as well. Mmm