Apr 24, 2008

Okonomiyaki






My pen pal asked me how I make Okonomiyaki at home.
Okonomiyaki is very popular now and there are many kinds of Okonomiyaki you can see on the net, but as a person brought up in Kansai area, I can't accept some of them as genuine? Okonomiyaki.

This Okonomiyaki looks like the most similar one I often make at home.
http://japanesefood.about.com/od/holidaytraditionalfood/r/okonomiyaki.htm

《INGREDIENTS》
I often make Okonomiyaki for lunch, so I don't usually measure the ingredients.
I think you don't need to be precise to make Okonomiyaki for your family.
It can be said that it's fun to eat slightly different Okonomiyaki every time you make it. ^^;

2 cup all purpose flour 
1 and 1/2 cup dashi soup stock or water
2-3 eggs
1/2 cabbage
1/2 cup grated chinese yam (use this raw)
1/2 cup chopped green onion
1/2 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef

(In case you can't have chinese yam, you can go without it. The more you put chinese yam, the more softer Okonomiyaki becomes. )

《toppings》
Okonomiyaki sauce
Ao nori (green seaweed)
Katuobushi (shaved dried bonito)
Mayonnaise

Chop cabbage and green onion. Grate chinese yam. Pour dashi soup stock or water in a bowl. Add flour, eggs, green onions, tenkasu, chinese yam, cabbage into the bowl and mix all of them until it gets sticky.

Warm the hotplate about 220 degrees Celsius (430 degrees Fahrenheit.)
Spread some cooking oil on the heated hotplate and put the mixture on it.
When one side of the mixture is cooked and became light brown, (takes about 5 minutes), then turn it over.
If the mixture is not cooked enough, it will break apart while you are turning it over. So make sure one side is completely cooked.
After turning it over, press the mixture gently and cook for more about 5 minutes.

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