Okonomiyaki

I decided to attempt a homemade okonomiyaki after enjoying it at a small Japanese bistro nearby. I gathered all the toppings at the Japanese/Korean grocery store, the bonito flakes, okonomo sauce, Japanese mayonnaise and some seaweed flakes.

Read a series of recipes and so my first attempt is as follows:

400 g flour
400 ml water with a tiny bit of dashi powder
1/2 tsp. baking powder
1/2 tsp. salt
1/8 of a cabbage chopped very fine
two scallions, thinly sliced
4 eggs

a handful of diced ginger pork (for one pancake)
a handful of cooked shrimp (for another)

Mixed up the batter with the cabbage and scallion. Put to skillets on medium heat and poured half the batter in each for 2 very large pancakes. Then I scattered the pork on one, shrimp on the other. Cooked them for 5 minutes on each side with the lids on, then 2 minutes without the lids to crunchify it all.

Slathered them both with mayo, sauce, bonito flakes, scallion and some seaweed flakes and served immediately.

They cooked really well but I would use less batter and more cabbage next time. Ratio more like 300 g flour, 300 ml water and 3 eggs would work well still for 2 big dinner pancakes. To be continued.