It’s time for another Try The World Post! Finishing up my Japan box, I used the okonomiyaki mix to make… okonomiyaki, of course! It’s a savory pancake made with flour, yam, eggs, scallions, and cabbage; and topped with all kinds of things, but most commonly pork belly, bonito flakes, seaweed, okonomi sauce, and mayonnaise.
The kit came with batter mix, powdered yam, shrimp tempura crisps, and dried seaweed. Plus instructions in Japanese and English (thank goodness).
First step, chop cabbage. It really should have been finer than this, like shredded, but I was lazy. Add scallions. In a separate bowl, make the batter according to package directions. Then combine it with the veggies, tempura, and eggs.
Then, spread the batter out into large disks on a griddle, top with pork belly, and cook. My instructions said to cook the bottom for 3 min, flip and cook the pork side for 5 minutes (covered), then flip again and cook for 2 more minutes (uncovered).
Top the cooked pancake with okonomi sauce (sold in Asian groceries, similar to tonkatsu sauce if that’s all you can find), Kewpie mayonnaise (a smoother, richer, creamier Asian mayo, made with rice vinegar), and seaweed. I didn’t have bonito flakes, or I would have added those, too.
This was so yummy and filling – lots of flavors going on. The okonomi sauce and mayo are pretty crucial! I have a bottle of each now, so does anyone have any other suggestions on how to use them (not that I would mind making a ton of okonomiyaki)?
Okonomiyaki
serves 2-4
*Note, your mix might make different amounts, so check the directions. This recipe is more of a guide.
Okonomiyaki batter kit (my brand was Otafuku Foods)
12oz green cabbage (about 1/2 a head)
1 scallion, green and white, sliced
2 eggs
vegetable oil (I used light olive oil)
4oz pork belly, sliced into thin, 6-inch long strips
Okonomi sauce
Kewpie mayo
dried seaweed (if it’s not in your kit)
bonito flakes
Mix the batter according to package directions. Add in the cabbage, scallion, and eggs. Grease a griddle or frying pan lightly with oil and heat to 400 deg F (medium-low).
Spread the batter into a circular shape on the cooking surface (my mix made 2), about 1 inch thick. Cook for 3 minutes, then add the pork strips across the top. Flip the pancakes (pork side down) and raise the heat to 450 deg F (medium); cover with a lid and cook for 5 minutes. Uncover, flip again, and cook for 2 more minutes before transferring to plates.
Top with okonomi sauce, Kewpie mayo, seaweed, and bonito flakes. Enjoy warm.
One Year Ago – Lentil Salad with Walnuts and Herbs
Two Years Ago – Classic Pot Roast
Three Years Ago – Vegetarian Enchiladas
Four Years Ago – Chicken and Spinach Enchiladas with Sour Cream Chile Sauce
Five Years Ago – Couscous Dinners