Asian Cuisine

Japanese Okonomiyaki お好み焼き

Recipe

1 cup all-purpose flour (plain flour)
1 tsp salt
2 eggs
1 tsp baking powder
1 tsp kosher salt
¾ cup dashi (Japanese soup stock)
5 cups green cabbage
2 green onion
2 tbsp oil
1/2 cup seafood

Instuctions

In a large bowl, combine all-purpose flour, salt, and baking powder and mix all together. Add in dash broth, and whisk until smooth and no rumps. Stir cabbage, green onion, seafood and eggs. Heat a large skillet over medium heat; add oil and swirl to coat. Add half of okonomiyaki batter and spread evenly about 1” thick. Cover with a lid and cook for 5 minutes. The ingredients for toppings: Spread the okonomiyaki sauce on top with a brush or spoon, drizzle with Japanese mayonnaise in a zigzag pattern (optional), and sprinkle with dried bonito flakes (katsuobushi). You can also top with dried green seaweed (aonori), chopped green onions, and pickled red ginger for garnish.

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