Okonomiyaki (literal translation is “everything you like, fried”) is a cabbage pancake with all kinds of toppings and a big hit of Japanese street food. Everyone can add what they want to the basic recipe. My favorite additions are sausage or bacon. I have been making a recipe for my beloved okonomiyaki for several years. I have the impression that it is perfect now, so I can share it with others. I know that not everyone can be convinced of a cabbage pancake, but I havn’t met a person who wouldn’t like it. Just try it!
-4 cups of finely chopped white cabbage
-1/2 cup of chopped chives (can be omitted)
-1 nori sheet (if you do not like it does not have to be)
-3/4 glasses of water (or dashi as in the original recipes)
-1 cup of wheat flour (you can use whole grain)
-2 heaped tablespoons of potato flour
-1 teaspoon of baking powder
-1/2 teaspoons of salt
-sausage or bacon
– other additives, if necessary
-3 tablespoons of Worcester sauce
-3 tablespoon of ketchup
-3 teaspoons of honey
-1/2 teaspoon ginger powder
-1 tablespoon of soy sauce
1.Chop cabbage, chives and nori. Salt and set aside to slightly soften. After 15 minutes, add chives and nori.
2. Make the batter: mix wheat flour with potato flour and baking powder. Add eggs and water. Mix everything thoroughly into a smooth batter. Add the cabbage to the batter and mix thoroughly.
3. Chop sausage (or bacon).
4. Put the pan on low heat, pour about ½ teaspoon of oil (frying pan with non-stick surface is the best). Put a portion of the cabbage batter (about ½ cup), put the pieces of sausage (or other additives), cover with a lid and cook for about 3-4 minutes (the edges should lightly cut), then gently roll over on the other side (sausage down) also covering the lid, cook about 2 to 3 minutes. It is important that the fire is not too big, because the sausage (or bacon) can burn (unless someone likes it).
5. Make an okonomiyaki sauce. Mix all the ingredients together and heat them slightly to make everything combine nicely.
Serve with okonomiyaki sauce (or ketchup) and mayonnaise, sprinkle with dried tuna flakes (katsuobushi). Unfortunately, such a rarity can be found mostly on the Internet, but it’s worth it because it turns up the taste of the whole dish. For many years I ate okonomiyaki without it, but once I tried it, I don’t want to eat differently.