Okonomiyaki(お好み焼き) is a Japanese savory cabbage pancake. The name okonomiyaki can be translated as “grilled how you like”. This dish can have a lot of variety by changing ingredients to preference.
Kansai-style okonomiyaki is very famous, though another famous style is the layered okonomiyaki from Hiroshima. Both styles can be cooked on an iron cooking surface known as teppan(鉄板)
The following okonomiyaki recipe is a vegan variant of the Kansai style.
Okonomiyaki Sauce(お好み焼きソース) Recipe
Ingredients
- 2 tbsp dark soy sauce
- 4 tbsp mirin
- 1 piece dried kelp
- 4 tbsp water
- 2 tbsp unrefined brown sugar
- 4 tbsp vinegar
- 2 dried jujube, sliced
- 2 tbsp all-purpose wheat flour
Directions
- heat soy sauce
- add mirin, kelp, water, sugar, vinegar, jujube
- simmer 10 minutes
- remove kelp, jujube
- mix in flour
- simmer, stirring, until smooth and thickened
- use or store
Okonomiyaki(お好み焼き) Recipe
4 pieces
Ingredients
- 1 cup all-purpose wheat flour
- ½ tsp salt
- 1 cup kombu dashi or water
- ½ head large round cabbage, finely sliced
- 4 inch nagaimo(長芋) or other yamaimo(山芋)
- 4 fresh or rehydrated shiitake, thinly sliced
- 1 negi or 2 scallion, chopped, white and green halves separated (optional)
- okonomiyaki sauce(お好み焼きソース)
- powdered aonori(青海苔) (optional)
- beni shoga(紅生姜) (optional)
- sesame oil
Directions
- combine flour, salt, dashi, yamaimo
- mix in cabbage, white half of negi
- spread sesame oil on cooking surface
- pour cabbage batter in 4 separate parts (cook simultaneously or cook one at a time)
- place shiitake on batter
- cook until browned
- flip
- cook until browned
- remove from heat
- serve with okonomiyaki sauce, aonori, scallion greens, beni shoga