Description
Discover how to make delicious and authentic Japanese Okonomiyaki with our step-by-step recipe guide. Perfect for a taste of Japan at home!
Ingredients
- – 1 cup (240ml) water
- – 1 tsp (5 ml) konbu dashi stock powder
- – 1 1/4 cups (200g) plain flour
- – 4 eggs
- – 1/4 tsp (1 ml) salt
- – 1/4 tsp (1 ml) sugar
- – 4 cups (480g) finely chopped cabbage
- – 1/4 cup (40g) chopped green shallot
- – 1/4 cup (40g) Tenkasu
- – 1 1/4 cups (200g) thinly sliced beef
- – bonito flake to garnish
- – pickled ginger to garnish
- – Aonori to garnish
- – 1 tbsp (15 ml) olive oil
- – 1/4 cup (60 ml) okonomiyaki sauce
Instructions
- Combine the konbu dashi stock powder with the water to create a dashi broth.
- In a spacious bowl, combine the flour with salt and sugar, then blend in the dashi broth. Set this mixture aside.
- Equally distribute the chopped cabbage, green shallots, and tenkasu into four separate small bowls.
- Into each bowl, crack one egg and add a quarter of the flour-dashi mixture.
- Use a fork to thoroughly mix the ingredients in each bowl.
- Preheat a grill or pan to 200 degrees and spread the cabbage mixture onto the surface to form a layer about 2cm thick.
- Top the cabbage mixture with thin slices of beef and a sprinkle of bonito flakes.
- Once the edges become solid and cooked, use two spatulas to turn it over.
- Cover the pan and let it steam-cook for a few minutes.
- Flip the okonomiyaki again to ensure the beef is fully cooked.
- Coat the okonomiyaki with okonomiyaki sauce, then garnish with pickled ginger, additional bonito flakes, and a sprinkle of aonori before serving.
Notes
- Evenly distribute cabbage, green shallot, and tenkasu in each bowl for a balanced texture in every bite.
- Cook thinly sliced beef on the okonomiyaki for quick, even cooking and a savory flavor.
- Cover the pan while steam-cooking to ensure the okonomiyaki cooks through and stays moist.
