Cuisine : Okonomiyaki : How to make this Japanese pancake

 

Okonomiyaki is a savory Japanese pancake filled with a variety of ingredients, and its name reflects its versatile nature: "okonomi" means "what you like" or "how you like," while "yaki" means "grilled" or "cooked." This dish originated in Osaka and Hiroshima, each city adding its unique style. Okonomiyaki is popular across Japan and around the world due to its rich flavor and ability to be customized with different ingredients.

Ingredients and Preparation of Okonomiyaki

Ingredients:

1. Batter: Made from flour, eggs, and dashi (Japanese soup stock) or water. This base mixture provides the foundation of the pancake.

2. Main Fillings:

Cabbage: Finely shredded cabbage adds texture and moisture.

Protein (optional): Common choices include pork belly slices, shrimp, squid, or even cheese for a vegetarian option.

Other Fillings: Sliced green onions, tenkasu (tempura bits for crunch), and pickled ginger (beni shoga) for flavor depth.

3. Toppings:

Okonomiyaki Sauce: A sweet-savory sauce similar to Worcestershire that brings the dish together.

Japanese Mayonnaise: Adds creaminess and enhances the flavor.

Aonori: Finely powdered seaweed sprinkled on top.

Dried Bonito Flakes (Katsuobushi): Smoky dried fish flakes that move with the heat, adding a distinct aroma.

Preparation Steps:

1. Preparing the Batter and Mixing the Ingredients:

In a bowl, combine flour, dashi or water, and eggs to create a thick batter.

Add the shredded cabbage, sliced green onions, tenkasu, and pickled ginger to the batter. Mix well until all ingredients are evenly distributed.

2. Heating the Pan and Adding Protein:

Heat a flat, non-stick skillet or griddle over medium heat and lightly grease it with oil.

If using pork belly or other protein, place these slices on the pan first to cook slightly and allow some of the fat to render.

3. Cooking the Okonomiyaki:

Pour a portion of the batter mixture onto the pan, forming it into a round pancake shape about 1 to 2 cm thick.

If protein (like pork) is being used, place it on top of the batter. Alternatively, you can add it directly to the batter before pouring.

Cook the pancake for about 4 to 5 minutes on one side, pressing down slightly to ensure even cooking and a uniform thickness.

Flip the pancake carefully with a spatula. Cook the other side for an additional 4 to 5 minutes until both sides are golden brown and the ingredients are cooked through.

4. Adding Toppings and Serving:

Once cooked, transfer the okonomiyaki to a plate.

Drizzle the top with okonomiyaki sauce in a criss-cross pattern, followed by a drizzle of Japanese mayonnaise.

Sprinkle aonori and katsuobushi generously over the top. The heat from the pancake will cause the bonito flakes to move slightly, creating a “dancing” effect.

Okonomiyaki is typically served hot and cut into slices, making it easy to share. The result is a savory, satisfying dish with a balanced mix of textures—from the crunchy cabbage to the soft pancake, and the creamy and tangy sauces on top.