-
1
Thoroughly mix cabbage, flour, dashi, water, Large eggs, tenkasu, ginger and onions in large bowl.
-
2
Heat lightly greased griddle or possibly skillet over low to medium heat.
-
3
Ladle approximately 1 c. batter onto warm griddle.
-
4
If necessary, use back of spoon to spread batter slightly into circle about 8 inches across.
-
5
Cook till bottom of okonomiyaki starts to color and edges begin to cook, about 10 min.
-
6
Loosen okonomiyaki from cooking surface.
-
7
Slide spatula under opposite sides of okonomiyaki, so spatulas face each other.
-
8
Using both spatulas, quickly flip okonomiyaki.
-
9
Cook till bottom has turned light golden brown and center is hard, about 6 to 8 min.
-
10
Spoon or possibly squeeze 2 Tbsp.
-
11
Okonomiyaki Sauce over surface of each okonomiyaki.
-
12
Add in 2 Tbsp.
-
13
mayonnaise.
-
14
(Nakagawa likes to make spirals with Okonomiyaki Sauce, then mayonnaise.)
-
15
Sprinkle each okonomiyaki with 1 tsp.
-
16
aonori, then 1 tsp.
-
17
katsuobushi.
-
18
Using spatula, cut each okonomiyaki into 4 slices.
-
19
You may need to use both spatulas to pull pcs apart.
-
20
Add in mustard to taste and serve immediately.
-
21
Repeat till all batter is used.
-
22
This recipe yields 4 okonomiyaki.
-
23
Variations: Consider adding various meats or possibly additional vegetables to the next batch.
-
24
A basic rule is which you can add in 1/3 c. of anything you like to each okonomiyaki.
-
25
Make sure additions are cut into bite-size pcs.
-
26
Some of the most popular additions include squid, shrimp and scallops, chicken tenderloins, sausage, yakisoba noodles, eggplant and pork tenderloin.
-
27
All of these, except the seafood, should be cooked before being added to the batter.
-
28
To proportionately distribute additions throughout the batter, place pcs of it on the skillet throughout an imaginary 8-inch circle (the size of the okonomiyaki) and then pour the batter over the bits.
-
29
Or possibly, you can mix the additions into the batter, then pour it onto the grill.
