"'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc." — Sherbg
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chopped cooked chicken
1 1/2 cups
thinly sliced napa cabbage
green onions, chopped
fresh green beans, cut into 1/2 inch pieces
green bell pepper, cut into thin strips
zucchini, cut into thin strips
eggs, lightly beaten
toasted sesame oil
I love this, and I usually put strips of bacon on the pan and pur the batter over that so the bacon gets crispy. My favorite sauce is mayo (Japanese kind are the best!) and tonkatsu sauce.
Hi,I wanted to share mine.I am a Japanese and,I thought that I could help others to make more authentic one.
my mom used to use corn kennel,shredded cabbage,shredded carrots,Chikuwa(you can find at Asian store but this is optional),ham, and bit cooked meat ;beef or pork (not ground,not chicken).Other people suggested to buy Okonomiyaki Flour but you do not need it.You can use just All Purpose flour. To make batter,put all vegies and meat and pour flour and add water and make batter and consistency is about not too watery not too thick like pancake batter..I usually eyeball it but you can start from 3table spoon of flour and 2 table spoon water etc.. but you need batter to the amount it can cover veggie and meat.Then,I use vegitable oil and just like you make pancake,you cook it flipping after one side done.Then, splash worcestersauce and cook some seconds and off to your plate.Mix ketchup and worcestersauce;ratio I think 4:6(I eyeball it,but to your taste is fine) and brush this over okonomiyaki and eat.Some people back home in japan drizzle mayo after you take okonomiyaki out to plate and drizzle worcester sauce and sprinkle crushed seaweed on it.You do not need okonomiyaki sauce or tonkatsu sauce.It still tastes good.Until you figure out water and flour ration to make batter is kind of practice but you will learn as you cook. I am sorry I could not provide measurement of batter but next time I make, I try to see how much I am pouring water and flour.
Not a very authentic okonomiyaki... the reason so many people find the batter bland is because you need to use okonomiyaki flour (a specially seasoned flour) for this... which can be found at most Asian grocers
This is an excellent dish but as stated before, it is better with Okonomiyaki Flour, which is seasoned. If you cannot find the flour, you can add a little seasoning salt to the flour to make it better. Though that is not exactly the same it will help the flavor of the batter significantly. Also, a traditional topping for Okonomiyaki is flaked dried bonito and a sauce that is very much like tonkatsu sauce. Many also like to add cupi (Japanese Mayonase)... Replacing the chicken with cooked shrimp or cooked, thinly sliced beef will make a few other good variations on the meal. Good Stuff!
I loved this recipe because it was full of healthy veggies. I thought it needed some salt so I may add more soy sauce or add about half a teaspoon next time. It was great with Tonkatsu sauce, yum!
I had to make a lot of substitutions because of the veg I did/didn't have. So the flavor of this exact recipe I can't really comment on. Our version used chicken, napa, carrots, a regular onion, garlic scapes, and grated radish. The egg mix was as written. We pre-cooked the stronger flavored items to make sure they'd 'cook down', and my griddle was about 350 degrees for cooking. I would say this method is five stars, because we're going to be able to take the method and use it for anything, which is a complete godsend, since we are members of two CSAs--one for veg, one for meat. So we get tons of eggs and have no particular choice about what veg we get each week. This method will work for about anything, we think, and adding different spices will allow us to change this dish around completely--even to different 'ethnicities' if we want to. We made our own sauces--one mayo-based with wasabi and teriyaki, and the other a thai peanut sauce. Both sauces did well with this recipe. With our substitutions I would say this pancake is sort of a 'base' for the sauce you choose. With stronger flavored veg and the traditional okonomiyaki flour maybe sauces would be more optional. I deeply appreciate this method, it will work fantastically with even the weirdest veg we get from the CSA. Thank you!
I made this for my family last night and everyone loved it. I am not a great cook, but it was very easy. My kids asked for seconds and my husband actually said he could eat this for dinner every night. Thanks so much for this recipe. I will definitely make this again.
I see so much potential in this dish. I love that there's so many vegetables. But the batter was too doughy and there wasn't enough flavor. I have seen other okonomiyaki recipes using dashi and yakisoba. That sounds more flavorful and I will try those recipes next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 154
** Calories from Fat: 40
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