Okonomiyaki

Okonomiyaki is a beloved dish in Japanese cuisine, known for its unique combination of flavors and textures. Often referred to as a “Japanese pancake” or “Japanese pizza,” Okonomiyaki is a savory and versatile dish that can be customized to suit individual preferences. In this article, we will explore the origins of Okonomiyaki, its key ingredients, and provide you with a recipe to make this delightful dish at home.

Origins and Cultural Significance:

Okonomiyaki traces its roots to the Kansai and Hiroshima regions of Japan. The word “okonomiyaki” translates to “grilled as you like it,” reflecting the customizable nature of the dish. Okonomiyaki gained popularity during World War II when rice was scarce, and people turned to alternative ingredients like cabbage and flour to create satisfying meals.

Key Ingredients and Variations:

The main components of Okonomiyaki are a batter made from flour, dashi (a traditional Japanese broth), eggs, shredded cabbage, and a variety of toppings. Some popular toppings include thinly sliced pork belly, seafood (such as shrimp or squid), green onions, pickled ginger, and bonito flakes. Okonomiyaki sauce, a tangy and savory sauce similar to Worcestershire sauce, is drizzled over the top along with Japanese mayonnaise, creating a harmonious blend of flavors.

There are two main styles of Okonomiyaki: Kansai-style and Hiroshima-style. Kansai-style involves mixing all the ingredients together before grilling them into a thick pancake-like shape. Hiroshima-style, on the other hand, involves layering the ingredients, starting with a crepe-like batter and adding the toppings on top.

Recipe: Okonomiyaki (Kansai-Style)

Here’s a simple recipe to make Okonomiyaki in the Kansai-style:

Ingredients:

For the Batter:

• 1 cup all-purpose flour
• 1 cup dashi (Japanese broth) or water
• 2 eggs
• 2 cups shredded cabbage
• 1/4 cup chopped green onions
• 1/4 cup tempura scraps (tenkasu) or cooked bacon (optional)
• Salt and pepper to taste

For Toppings:

• Thinly sliced pork belly or cooked shrimp (optional)
• Okonomiyaki sauce (available in Asian grocery stores)
• Japanese mayonnaise
• Bonito flakes (katsuobushi)
• Aonori (dried seaweed flakes)

Instructions:

1. In a large bowl, whisk together the flour, dashi (or water), and eggs until well combined. The batter should be smooth and slightly thick.
2. Add the shredded cabbage, chopped green onions, and tempura scraps or cooked bacon (if using) to the batter. Season with salt and pepper to taste. Mix everything together until the cabbage is evenly coated with the batter.
3. Heat a large non-stick skillet or griddle over medium heat and add a drizzle of vegetable oil.
4. Pour about 1/2 to 3/4 cup of the batter onto the hot skillet, shaping it into a round pancake about 1/2-inch thick. If using pork belly or shrimp, place a few slices or pieces on top of the batter.
5. Cook the Okonomiyaki for about 4-5 minutes on each side, or until golden brown and cooked through. Use a spatula to carefully flip it over.
6. Once cooked, transfer the Okonomiyaki to a serving plate.
7. Drizzle Okonomiyaki sauce and Japanese mayonnaise over the top of the cooked Okonomiyaki.
8. Sprinkle with bonito flakes and aonori.
9. Serve hot and enjoy!

Conclusion: