This recipe was contributed by Summerhill Pyramid Winery for my recent book, The B.C Wine Lover’s Cookbook. Okonomiyaki is essentially a Japanese cabbage pancake and is a staple dish served in many Japanese households. It is very adaptable with ingredients and is usually used as a delicious solution for using leftovers. <\/p>\n
It is so easy to make and really is absolutely delicious. You will be thrilled to add this to your go-to recipe list — trust me. The smoked salmon they suggest is just a suggestion but not necessary. I like to use Japanese dashi broth instead of vegetable or chicken broth. To make it even more authentic, purchase bonito flakes to serve — they are the little “dancing” bits you see atop some dishes at Japanese restaurants.<\/p>\n
Okonomiyaki<\/p>\n
Chef Jeremy Luypen<\/p>\n
Ingredients:<\/p>\n
1 cup flour
2 1⁄4 tsp sugar
1⁄4 tsp salt
1⁄4 tsp baking powder
3⁄4 cup vegetable stock or dashi stock
1 1⁄2 lb red or green cabbage, chopped into small pieces
4 eggs
1⁄4 cup pickled pink ginger, chopped
2–4 Tbsp canola oil
1⁄2 cup mayonnaise
Sliced chives, to garnish
1⁄2 lb thinly sliced smoked salmon<\/p>\n
Okonomiyaki Sauce:<\/p>\n
2 Tbsp ketchup
2 Tbsp Worcestershire sauce
1 Tbsp fish or oyster sauce<\/p>\n
In a large bowl, mix the flour, 1⁄4 tsp of the sugar, salt, baking powder and stock until well combined. Cover with plastic wrap and refrigerate for 1 hour.<\/p>\n
Make the okonomiyaki sauce. In a small bowl, whisk together the ketchup, Worcestershire, fish sauce and remaining sugar until the sugar has dissolved. Set aside.<\/p>\n
Set the chopped cabbage on paper towel to remove the moisture.<\/p>\n
Remove the batter from the fridge. In another bowl, whisk together the eggs and pickled ginger until well combined, then stir into the batter. Gently stir in the cabbage.<\/p>\n
Heat 1 Tbsp of the canola oil in a medium-size frying pan over medium heat. once hot, add a quarter of the batter mixture (or half if you are making two large servings) and spread into a circle on the pan. you can make it as thin or as thick as you like, but you should cook only one pancake at a time. Cover and cook until the bottom has browned, about 5 minutes. Flip over, cover and cook about 5 more minutes. Transfer to a plate, then repeat until all the batter is cooked, adding another 1 Tbsp oil to the pan before starting each pancake.<\/p>\n
To serve, okonomiyaki is traditionally topped with okonomiyaki sauce and mayonnaise applied in a criss-cross design (squeeze bottles make this easy). Sprinkle with chives and arrange the smoked salmon on the plate.<\/p>\n