This is in short a pork and cabbage pancake grilled on an iron plate. Tastes good!! If you haven't tried it, go head for Okonomiyaki restaurant!!
But before you go, there are something you better know.
There are two types of okonomiyaki according to how it is cooked, Osaka(大阪) type and Hiroshima(広島) type. Osaka type mixes the ingredients first then grill, Hiroshima type doesn't mix the ingredients but have them layered on an iron plate with yakisoba or udon noodles in between. Osaka style may be predominant in Tokyo.
Also there are two ways in serving the dish; one is where you just sit and wait being served and another is where given only the batter to grill it yourself.
Lastly, okonomiyaki(お好み焼き) literally means "cook to taste". As it indicates, you can make it to your taste by choosing some ingredients such as seafood, cheese, and mochi(rice cake) from the menu and adding them to the basic okonomiyaki. Of course you don't have to add anything if you like it plain.
Today, I would like to show you how to make the basic Osaka-type okonomiyaki at home. Enjoy!
Cooking time: 25mins
Servings: 1(17cm in diameter)
60g yam(長芋), grate
150g cabbage(キャベツ), shred
5cm Japanese leek(長葱), slice
8g bits of deep-fried tempura batter(天かす)
10g red pickled ginger(紅しょうが), mince
60g sliced pork(豚肉薄切り)
50g wheat flour(小麦粉)
Sauce and Toppings:
powdered green laver(青のり)
In a bowl put the grated yam and dashi to mix. Add shredded cabbage, sliced leek, bits of deep-fried tempura batter, minced red pickled ginger and mix. Add wheat flour and mix roughly not to knead. Break an egg, add it to a bowl and mix. Heat the frying pan and oil, pour 2/3 of the batter to shape in circle. Lay pork evenly on it and cover it with another 1/3. Put a lid and steam fry for 4mins. Flip it over and again steam for 4mins. Dish up on a plate with okonomiyaki sauce, mayonnaise, and powdered green laver.
To make it soft and fluffy, mix roughly after adding a flour and don't press the batter when grilling. For those living abroad, I just hope that you can get the ingredients as some of them are unique to Japan.