Hi everyone, today I am going to show you how to make Okonomiyaki, also called Kansai-style Okonomiyaki, a kind of Japanese savory pancake.
It's a popular street food in Japan.
There's another kind called Hiroshima-style Okonomiyaki, with a similar flavor but more ingredients.
Let's go over the ingredients first.Some are special, so I will walk you through them.
In this plate are sliced pork bellys.
We will need cake flour in this dish.
And 2 eggs.
In this bowl I have some bonito flakes, a common Japanese ingredient.
These are cherry shrimps, a kind of pinky dried shrimp. You can use Chinese dried shrimp, or freshly cooked shrimp(without skin) instead.
In this bowl I have green aonori, seaweed flakes. Aonori garnish will give the dish a good presentation. Or you can use regular seaweed flakes instead, just grilled those sushi seaweed, and then crush them into flakes.
In this basket I have cabbage and spring onion. Cabbages are rinsed and strained beforehand. Try to use tender cabbages in this dish.
Lastly, two kinds of sauces.
The white one is mayonnaise, the other is an Okonomiyaki sauce, similar to Worcestershire sauce but thicker and sweeter.
You may substitute with seafood sauce, BBQ sauce, or teriyaki sauce.
Now let's do some prep. First off, slice pork belly into 5mm thick slices. trim off the skin part if any.
Chop up spring onion into fine pieces.
Cut off the thick stem of cabbage leaves.
And the cut the leafy part into shreds.
Now let's make the batter. In a large bowl, add in 100g of cake flour and 180ml water, and a pinch of salt.
Gently combine the mixture into a batter, and do not knead too much to activate the gluten.
And do not add in too much salt, since all the sauces we have are pretty salty.
Get half of our shredded cabbage in the bowl, and half of our chopped spring onion.
Half of bonito flakes in.
And cherry shrimps as well.
Mix well.
When the batter is well combined, cook it immediately.
Preheat a pan,lightly oil the pan, and put three slices of thin pork belly in it.
Turn down the heat to medium, sear the meat for 30-60 seconds, flip until golden.
Add in the cabbage batter. My recipe is for two servings, so add in half of the batter first.
Push it and shape it into a round pancake.
Cover with lid, over low to medium heat, cook for about 3 minutes.
Now it's almost half way there, so flip.
Scrape down to the bottom first to see if the batter is set,if yes, and then flip.
The pancake is still very loose at this point, so be quick.
Push again with spatula to keep a round shape. Cover with lid, cook for another 5 minutes until the shredded cabbages are fully cooked.
Next step, if you have two skillets, you can do it at the same time along with this one.
If you only have one, transfer the pancake to a plate, with sliced pork belly side up.
Clean up this pan, drizzle some oil, and crack an egg in it.
Break the egg yolk with your spatula, and then place the pancake on top, with the sliced pork belly side up.
Cook for a few seconds, and flip.
Turn off the heat.
Brush some Okonomiyaki sauce on it.
Top with mayo.
Sprinkle the remaining chopped spring onion, and bonito flakes.
Finish off with some seaweed flakes.
Now, it's ready to serve.
This Okonomiyaki has a variety of ingredients, and it's easy. In your own kitchen, you can make this popular Japanese street food.
You can also add in other ingredients to your liking, like shrimp, grated nagaimo, etc..
I hope you enjoy this Japanese street food, and thanks for watching.