Here find a recipe of Okonomiyaki Osaka-style. This uses some very Japanese ingredients which may need some explanation.
Nagaimo : This is a starchy root vegetable, which can be known under the name taro root. There is a dried yamaimo powder which can be used instead.
Aonori : This is a dried, very green version of nori seaweed. A substitute would be finely shredded regular nori. Used as a topping.
Katsuobushi : Dried bonito flakes. Used as a topping.
Okonomiyaki sauce : This is a sweet version of tonkatsu sauce (a Worcestershire sauce plus various ingredients: onions, spices, fruit such as apple, etc.) You can use tonkatsu sauce instead.
Japanese mayonnaise : Mayonnaise is used as the sauce on top of the okonomiyaki. It adds richness and a touch of acidity.
Dashi stock : You can use a pinch of dashi stock granules (such as hondashi).
Beni shouga : Pickled and red dyed ginger. Colorful, cheap, and cheerful.
Tenkasu? : This is little bits of batter that fall into the oil when you are frying tempura. It’s used as a flavoring ingredient in a surprising number of dishes.
Sakura ebi : Tiny dried shimp. This is an optional but nice ingredient to put in.
Thinly sliced pork belly. This is the part of pork that gets turned into bacon.
Cabbage, eggs and flour : You should have these around. Regular flour is fine – you only need a little bit of it as a binder.
So, if you’ve managed to get all the ingredients together, let’s make okonomiyaki.
This makes 3 medium or 2 big okonomiyaki. You can also cut them into slices to serve many as appetizers or beer snacks. Increase the amounts proportionately for more servings.
|For 3 medium or 2 big size|
・ 120g?grated nagaimo,
・ 4 to 5 tablespoons of dashi stock, or water with a pinch of dashi powder ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??
・ 60g? all purpose flour, sifted
・ 3 ‘large’ (60g each) eggs
・ 2 to 3 tablespoons of beni shouga
・ 4 tablespoons of tenkasu
・ About 300g?roughly chopped cabbage
・ 6 to 8 thin slices of pork belly
・ 3 tablespoons of chopped green onion (optional)
・ 1 tablespoon of sakura ebi (optional)
・ Oil for cooking
・ okonomiyaki sauce or tonkatsu sauce plus optional mayonnaise
|How to cook?|
The inside should be just cooked through, not doughy or runny. Eat while piping hot and enjoy!
Here find below, a video how to make it!