Okonomiyaki - Japanese Pizza
"I'm told that this is authentic and that it is kid's food. Regardless, it's yummy!"
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 sheet nori (seaweed, about 8x7 inches)
-
Sauce:
- 1⁄4 cup catsup
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon Dijon mustard
- 2 tablespoons sake
- 1 teaspoon soy sauce
-
Okonomiyaki:
- 2 eggs
- 1 cup flour
- 1 cup water
- 2 tablespoons sake
- 1 pinch salt
- 2 cups cabbage, shredded (about 1 1/2 inch strips)
- 1⁄4 cup carrot, shredded (1 1/2 inch strips)
- 4 scallions, cut in half lengthwise and into 1-inch strips (about 1 cup)
- 1⁄4 cup vegetable oil
- 1⁄2 1/2 cup chicken, cooked or bacon, cooked, cut in 1/2-inch pieces (whatever meat you like)
- 4 teaspoons mayonnaise
directions
- Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside.
- Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.
- Remove from the heat and cool to room temperature.
- Beat the eggs in a large bowl.
- Add the flour and water and continue beating until you have a batter the consistency of pancake batter.
- Add the sake and salt.
- Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture.
- Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
- Then sprinkle 1/4 of the shrimp or meat of you choice on top.
- Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula.
- Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time.
- Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.
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Reviews
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I used to eat this all the time as a child in Kobe. I added tenkasu (crispy bits leftover from tempura) and used tonkatsu sauce. Thanks for the memories! -
No way... this is NOT authentic at all. But this recipe is a good substitute for those who don't have the real ingredients nearby. -
I have had this at Japanese restuarants but know it as "Vegetable Pancakes", not pizza, therefore I left out the meat topping you suggested. I followed the rest of the recipe exactly and it was FANTASTIC! The pancakes tasted just like the restaurants, the sauce was different but delicious all the same. THANKS! -
Okonomiyaki is not kids' food. Don't know who told you that. Depending on what region in Japan you are in, the style of okonomiyaki is different. I'm from Osaka, so I prefer Osaka-style. -
I lived in Japan for 3yrs. I had students that made this for me from scratch (pancake portion). It was more of a dinner pancake than a pizza! They topped it with what they called "dancing fish" which I know was not nori. I just remember it being fishy flakes that looked like they were dancing because of the heat from the pancake. Perhaps it is a regional thing and I do not recall the true name for the topper. They also used a sweet mayo & soy sauce mix that came in a squeeze bottle. The sauce wasn't from scratch obviously but they said it was very close to their mother's recipe and since they were making it at my home (straight from school) that it was easier for them to transport..etc...I may try the pancake portion of your recipe but not the sauce. I am glad however that someone posted this recipe in general....so I give 3 stars...perhaps I will rate it again after I actually try it.
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