Okonomiyaki (Kansai Style)
Okonomiyaki is a Japanese savory 'pancake' containing variety of ingredients. The batter is usually made of flour, dashi, grated nagaimo, eggs, cabbage and some meat. Okonomiyaki is associated with Kansai or Hiroshima areas of Japan. In Kansai area, the ingredient are mixed and cooked to golden crispy, while in Hiroshima the ingredients are layered rather than mixed and are often topped with generous amount of noodles.
Honestly, I always prefer Hiroshima style okonomiyaki. However, as it is a lot thicker and bigger, I think it is more difficult to make at home. I gonna need more practice.
Anyway, Kansai style okonomiyaki tastes also great and is very easy to make. And it is always one of the best ways to use leftover cabbage. Whenever I make it, I often add some food that my son doesn't usually eat into the batter. My son loves okonomiyaki so much that he won't look what's inside. If you have a kid, it 's great idea to hide some food or vegetable that your kid doesn't like.
Okonomiyaki means 'grill as you like' so it is possible to add any ingredients you want and try your own variation. My husband loves konnyaku (konjac) and always ask me to use it as the filling to make the 'healthier okonomiyaki'. He gotta be kidding me. The idea of turning okonomiyaki into some healthy food always make me laugh. Am I a bad wife?
Here I am sharing with you Kansai style okonomiyaki recipe.
3. Heat up your griddle pan or big frying pan on medium heat. Add in some oil.
4. Spread 1/3 of the batter in a circle on the pan. Top with bacon slices.
Okonomiyaki means 'grill as you like' so it is possible to add any ingredients you want and try your own variation. My husband loves konnyaku (konjac) and always ask me to use it as the filling to make the 'healthier okonomiyaki'. He gotta be kidding me. The idea of turning okonomiyaki into some healthy food always make me laugh. Am I a bad wife?
Here I am sharing with you Kansai style okonomiyaki recipe.
Ingredients (makes 3 okonomiyaki)
batter
60 grams all purpose flour
60 ml. dashi or water
2 eggs
20 grams grated nagaimo
1/2 tablespoon vegetable oil
filling
2 tablespoon kizami shoga (red pickled ginger)
300 grams cabbage, roughly chopped
50 grams boil octopus, cut into small pieces
20 grams tenkasu (bits of tempura batter)
10 grams spring onion, thinly sliced
300 grams cabbage, roughly chopped
50 grams boil octopus, cut into small pieces
20 grams tenkasu (bits of tempura batter)
10 grams spring onion, thinly sliced
80 grams bacon
topping
aonori (seaweed flakes)
katsuobushi (bonito flakes)
okonomiyaki sauce
mayonnaise
kizami shoga (red pickled ginger)
spring onion, thinly sliced
some vegetable oil for frying
topping
aonori (seaweed flakes)
katsuobushi (bonito flakes)
okonomiyaki sauce
mayonnaise
kizami shoga (red pickled ginger)
spring onion, thinly sliced
some vegetable oil for frying
Preparation
1. In a mixing bowl, mix all the batter ingredient. You should get a rather loose batter.
2. Add the filling into the batter. Combine with a big spoon or spatula.
4. Spread 1/3 of the batter in a circle on the pan. Top with bacon slices.
8. Brush okonomiyaki sauce over. Top with mayonnaise, aonori, katsuobushi and spring onion.
4 comments
You and your husband is so funny... I love okonomiyaki and even though it means "as you like" I'd refuse to include konnyaku! LOL! Looks so oishiso!!!
ReplyDeleteI am glad you are on my side. Having konnyaku okonomiyaki is like having fried chicken with diet coke. They are "almost healthy" foods.
ReplyDeleteI looove okonomiyaki! This looks totally awesome!
ReplyDeleteThank you for dropping by my blog and your kind comment.
Thank you Nippon Nin. Have a nice day.
ReplyDelete