My Family's Go-to Recipe for Okonomiyaki. Great recipe for My Family's Go-to Recipe for Okonomiyaki. Ever since I first started making this, I have been refining the recipe. Easiest Way to Make Tasty My Family's Go-to Recipe for Okonomiyaki.
Ever since I first started making this, I have been refining the recipe. You might have more flour than you need. In Japan, the batter and toppings will differ from region to region, but the three main styles are Kansai or Osaka, Hiroshima, and Tokyo. You can have My Family's Go-to Recipe for Okonomiyaki using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of My Family's Go-to Recipe for Okonomiyaki
- It’s 1/2 of of a medium head Cabbage (chopped).
- You need 200 grams of Pork belly slices (cut into bite sizes).
- You need of Batter: (It's a very thick, sticky batter).
- You need 6 tbsp of ●Cake flour.
- Prepare 4 tbsp of Nagaimo, also called mountain yam (grated into pulp).
- You need 4 tbsp of Dashi stock (or water + dashi stock granules).
- It’s 2 of ●Eggs.
- It’s 2 tbsp of ●Tempura crumbs.
- Prepare 1 of Okonomiyaki sauce.
- Prepare 1 of Mayonnaise.
- Prepare 1 of Aonori.
- It’s 1 of Bonito flakes.
My favourite is the Kansai style because that's the area I grew up in. You might have more flour than you need. I always use this recipe too for my own okonomiyaki and I don't have the issue. I thought it could be the flour amount. 🙂 My Family's Favorite Kansai-style "Modan" Okonomiyaki Our whole family loves okonomiyaki.
My Family's Go-to Recipe for Okonomiyaki instructions
- Mix the batter ingredients marked with a ●. Mix just the flour and dashi stock first, and then it'll be easier to add other ingredients. Sakura shrimp and squid (not listed) make good additions to the batter too..
- Toss about one and a half handfuls of the cabbage and a ladle full of the batter into a bowl, and mix well. Pour the mixture onto a pre-heated electric griddle, and spread it evenly into a thick circle..
- The batter will not flow out around the mound of cabbage. You might be worried that there isn't enough batter, but it's fine. The only concern here would be whether there's enough cabbage..
- Top this with as much sliced pork belly as you like. Use thin slices and line them up so that there's no space in between! Or, at least that's how my family likes it..
- When the bottom has browned, flip the patty over. Make absolutely sure not to press or smash the patty! You'll have to be content with just adjusting the shape a little..
- After a bit, it's easier to use 2 spatulas to flip the patty over again..
- Brush the top with your preferred okonomiyaki sauce, top with aonori and katsuobushi (bonito flakes), and enjoy..
- This time, the okonomiyaki was cooked by my husband, who usually doesn't cook it. The shape came out poorly, but see! Even an amateur was able to make this. It didn't fall apart..
I used to make it the usual way with pork and egg or squid and egg, but the the okonomiyaki with shiso leaves I had once at a restaurant was so good I couldn't get it out of my mind. and I had to find out a way to recreate it at home! Today's okonomiyaki recipe is more of a Kansai/Osaka style okonomiyaki. The chopped cabbage is mixed with the batter, the pancakes are grilled or pan fried and then basted with okonomiyaki sauce and topped with other ingredients like green onions and sesame seeds and served with homemade Japanese mayonnaise. Great recipe for My Family's Okonomiyaki. This is for me to remember.
