What about Okonomiyaki for dinner?
At Japan Expo, Justine Petit made your mouths water with her daily recipes. You forgot to write them down? No need to worry: here comes the Okonomiyaki recipe… YUMMY!
Ingredients for 2
100g Okonomiyaki flour
If you have none, you can replace it by regular flour mixed with some potato starch or rice flour (1 or 2 tablespoons)
- 160ml Dashi (Japanese stock) or water
- 2 eggs
- 300g cabbage, cut into 2 or 3cm pieces
- Chives or green onion thinly sliced
- 30g Tenkasu (pieces of fried Tempura batter) or rice crispies (cereals) or dry Chinese noodles
- 6 slices of bacon or plain pork
If you feel like it, you can add
- 100g shrimps cut into 1cm pieces
- 30g Beni Shoga, marinated red ginger
For the garnish
If you have none, make it yourself by mixing 3 tablespoons of ketchup with 1 tablespoon of Worcestershire sauce and 1 teaspoon of soy sauce. You can also add 1 tablespoon of Tonkatsu sauce.
- Aonori (seaweed, if you want)
- Katsuobushi (dry skipjack, if you want)
What to do now?
- In a big bowl, mix the flour and water until there are no lumps left.
- Add the eggs, the cabbage, the chives, the Tenkasu, the ginger and the shrimps, and then mix until all the elements are covered but don’t mix them too much.
- Oil your frying pan or a plancha and heat it at medium heat. When the pan is hot, add the preparation and cuti t into two cakes.
- Add the pork slices on top of the cakes. Cover the pan for 3 minutes.
- Turn the cakes over and cover again for 3 minutes (the pork slices are at the bottom).
- Turn the cakes over again (the pork slices are on top) and cover.
- When the cakes are browned and stiff, pour Okonomiyaki sauce, mayonnaise, Aonori and Katsuobushi on them.
- Eat them when hot!! It’s wonderful…
Time to eat: enjoy!!
© Nicolas Gavet
More recipes soon…
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