My Okonomiyaki
Okonomiyaki is a very popular—and VERY delicious—Japanese pan-fried pancake made from cabbage. With origins in Hiroshima and Osaka, this is a home-style street food that has a myriad of variations—and truly the possibility for add-in’s are endless—including crated carrot, seafood or meats. I’ve added Chinese lap cheong and chicken bouillon powder (you can skip it or add in vegetable bouillon) for an extra depth of savoriness. I’ve elected to keep the toppings on the traditional side including the savory ketchup-based Okonomiyaki sauce, kewpie mayo and scallion—but again this is such a versatile dish with endless possibilities feel free to top it with poached eggs, bacon—whatever you like! This is perfect served as a lunch or casual dinner alongside a salad and beer or a glass of crisp white wine.
Serves 4-6
INGREDIENTS
1 tablespoon chicken bouillon powder
4 cups (packed) thinly sliced Nappa cabbage
2 lap cheong, diced
2 scallions, thinly sliced green and white parts separated
2 large eggs
1 teaspoon kosher salt
¼ teaspoon baking powder
1 cup AP flour
¼ cup grated pecorino, plus 2 tablespoons
2 teaspoon sesame oil
1 tablespoon neutral oil, like avocado or grapeseed
⅓ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
Kewpie mayo
Furikake or toasted sesame seeds
Bonito flakes
METHOD
Dissolve bouillon in ½ cup warm water in a large bowl. Then add cabbage, lap cheong, scallions (leave some green parts aside for garnish), eggs, salt and stir to combine.
Then add flour and baking powder and continue to mix until incorporated, then stir in pecorino. Set aside for 5 minutes or up to an hour to rest.
To a 10” non-stick skillet over medium heat, add sesame oil and neutral oil and swirl to coat. Add cabbage mixture to the pan and spread into an even layer, making sure to press down very gently.
Cover and cook until bottom is deep golden brown and crisped—about 8 to 10 minutes. Gently release with a spatula and slide onto a large plate. Place the pan atop the plate and invert the pancake back into the skillet, browned side up. Sprinkle top with remaining pecorino. Cook on the second side for about 8 minutes or until bottom is deep golden brown.
Meanwhile make the sauce. In a small bowl, whisk together ketchup, soy sauce and oyster sauce.
To serve, drizzle with okonomiyaki sauce, kewpie mayo, then garnish with furikake, bonito flake and scallion greens and serve immediately.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter