1) HIROSHIMA STYLE
As I mentioned to Tom and other friends, there are two basic styles for Okonomiyaki: Hiroshima-style and Osaka-style.
Here is a basic recipe for the Hiroshima-style Okonomiyaki:
(Note that I have written this recipe step by step. Copy it for better reference as I skipped the usual Ingredients introduction)
First make a batter.
In Hiroshima, they mix flour with grated taro tuber mixed with bonito or seaweed stock. If you cannot find the latter, just mix an equal amount of flour and lukewarm water and add a little salt.
Heat a hot plate well. Pour some oil (in Hiroshima they use leek-scented oil). Make a pancake as shown on picTure.
Add shredded cabbage and beansprouts/moyashi. You can use any herb/leaf vegetable instead of beansprouts but cabbage is a must. Quantity is up to you. The more vegetables you add, the more skill you need for flipping over later.
Sprinkle with some ground black pepper.
In Hiroshima, adding “tororokonbu/type of dried seaweed is popular. If you can’t find it just skip!
Add pork/bacon rahers. Keep in mind that their length should be less than the the diameter of the pancake.
With a large metal spatula (or two small ones as in Japan), flip over the whole onto the hot plate. No hesitation here! Close your eyes if necessary (LOL) but do it as fast and smoothly as possible!
Tuck anything that comes out back under the pancake.
On another part of the hot plate drop some noodles. Keep in mind that some noodles have to be lightly boiled beforehand. Preferably use ready-bolied noodles. You can use yakisoba-style noodles. This is one step where you may use an ingredient of your choice according to avaibility!
Fry the noodles for a while. Form a disc with them about the same size as the pancake.
Place the pancake, cabbage, moyashi and bacon on top of the noodles. This is not as difficult as it sounds as the bacon will give a solid base to slide the spatula under. If the Japanese can do it, you can do it! (LOL)
Havimg tucked everything under the pancake again, press on top for a while (press hard) with the spatula to help cook all ingredients.
Besides the okonomiyaki, break an egg, spread it into a circle and fry according to taste (break the yolk!). Don’t overcook the egg!
Slide the okonomiyaki on top of the egg. The noodles should have a solid crispy surface by now, making the operation easy.
Immediately after, flip the whole over so as to have the pancake at the bottom and the egg on top.
Turn the heat down to lo or slide the okonomiyaki onto a cooler part of the plate.
Place plenty of finely chopped leeks on top of it all.
Prepare the okonomiyaki sauce.
You might obtain it ready-made at specialized stores.
As for myself, I prefer to concoct it myself: Worcester sauce + bulldog sauce + hot mustard + ketchup and pepper.
Make it beforehand as you might need to experiment!
Pour sauce on top. add mayonnaise, dry seaweed powder, tempura crumbs, whatever you fancy!
Enjoy with plenty of beer!
2) OSAKA/KANSAI STYLE
As promised to Tom and other friends, here is a basic recipe for the (modern) Osaka/Kanasai-style Okonomiyaki (Osaka is the name of the city, Kansai means Western Japan). This particular recipe includes soba that you may discard and replace with more vegetables:
(All ingredients might not be available in your country. Improvise!)
-Batter (enough for at least two large okonomiyaki):
Mineral water: a small amount
Salad oil: a little
Soy sauce (“thin taste”): 50 ml
Mirin/sweet sake: 50 ml
Japanese Cooking sake (or sake): 50 ml
Salt: a pinch
Pepper: 1 tablespoon
Dashi powder/Stock powder: 10 g
Flour: 1 kg
-Filling (quantity according to preferences. Experiment!):
Dry fish stock powder
Grated taro root
Okonomiyaki sauce can be bought at specialized stores, bu I make my own with worcester sauce, bulldog sauce, ketchup, hot mustard and pepper.
-Dry seaweed powder
-Mix all batter ingredients to gether in a large bowl.
In a separate large bowl, drop egg, dry fish stock powder and tenkasu/tenpura crumbs.
Add Grated taro root.
Add chopped leeks.
Add shredded cabbage.
Oil large hot plate (or large frypan).
Place 3 large pork/bacon rashers parrallel to each other.
Pour okonomiyaki batter on top.
Shape the okonomiyaki into a circle.
Put the soba onto the hot plate.
Add sauce and ketchup to soba and fry.
Flip the okonomiyaki over.
Brush with some sauce.
Place soba on top.
Pour some batter onto the noodles.
Flip the whole over with pancake on top.
Flip over again after a while.
Add sauce all over the noodles.
Add mayonnaise as in picture.
Sprinkle with dry seaweed powder. The okonomiyaki in front is a double decker, the one at at the back a single decker!
Cut and serve as shown on the picture.
3) TOFU & CABBAGE OKONOMIYAKI
Okonomiyaki, originally a fast food from Osaka and Hiroshima has become so popular abroad that one has to try and find variants of the original recipes.
Here is a simple and healthy one:
Tofu & Cabbage Okonomiyaki!
INGREDIENTS: For 2 people
-Tofu/kinudofu/silk tofu: 1/2 block, ~200 g
-All-purpose flour: 3 tablespoons
-Thin pork slice (belly): 50 g
-Hon dashi/dashi stock soup powder (if unavailable, use bouillon powder): 10 g
-Salt & pepper: as appropriate
-Ponzu: as appropriate
-Chopped leeks: as appropriate
-Pres water out of tofu as much as you can. Break up the tofu in a large bowl with a spatula and stir until smooth.
-Cut cabbage leaves thinly.
-Add cabbage, flour , egg, hon dashi powder, salt and pepper.
-In a large enough frypan, fdry-ry the pork slices. There is enough fat in the pork, no need for oil! Spread pork slices evenly.
-Pour batter all over the pork. Cook and turn over until you are satisfied with both sides of the okonomiyaki.
-Serve on a warm plate. Season with ponzu (better and healthie than sauce) and chopped leeks (for the vitamins!)
Easy, isn’t it?
4) OYSTERS OKONOMIYAKI
Here is a simple recipe which should please <a href="Oyster Culture“>Lou-Ann who loves her oysters!
It will also help friends who are looking for new okonomiyaki recipes!
Okonomiyaki with Oysters!
INGREDIENTS: for 2 people?
-All-purpose flour: 2 cups/400 cc
-Water: 1/2 cup/50 cc
-Lotus root: 5 cm wide slice, peeled
-Cabbage: 2~3 leaves
-Oysters: 12 large (without the shells!)
-Salt & Pepper: as appropriate
-Sauce: of your choice: Worcester sauce, Bulldog sauce, BBQ sauce or a combination of soy sauce, Worcester sauce, bulldog sauce and mustard.
-Mayonnaise: as appropriate
-Chili pepper powder: as appropriate
-In a large bowl mix the flour, egg and water well first.
-Grate the lotus root and add to the batter and mix.
-Cut the cabbage leaves and leeks in 5cm long strips. Add to batter and mix well.
-Pour oil in a large frypan. Heat the oil, then reduce fire to small. Drop 3:5 of the batter in frypan. Add the oysters (clean and thoroughl drained) on top.
-Cover the oysters with the remaining 2/5 of batter.
-Cook for 8 minutes. Do not pres on top!
-Turn over and cook for 5 more minutes.
-If you are not satisfied with the colour, cook for a little while more on both sides.
-Slide okonmiyaki onto a serving dish. Brush with plenty of sauce. Top with mayonnaise and chili pepper powder!
Great with beer!