CF 60/60 Okonomiyaki my style Japanese Pancake2015-02-22
- Servings : 2 to 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
2 cups plain flour sifted
2 large eggs beaten (omit if vegan dish is required)
2 cups chicken or vegetable stock
1 cup mince chicken/pork/prawns, seafood (optional)
1 cup chopped vegetables of your choice
salt & pepper for seasoning (optional)
2 tablespoons oil
TOPPING: Mayonnaise & BBQ sauce
In a bowl add the flour and season it with salt and pepper if you wish. Make a well in the centre, add the beaten eggs and the stock. Mix to a pancake batter consistency and let it rest while preparing other ingredients. Select the pan according to the size that you wish your pancake to be and place it on the cooker on medium high heat with some oil. Now select the vegetables of your choice e.g. cabbage, carrots, chives, spring onions etc. Choose the meat of your choice for a non-vegetarian dish or double the quantity of vegetables for a vegan dish. Place it all into the batter mix and stir well to combine. This mixture should make 4 small and 2 large family size thin pancakes or 1 thick large pancake (like a family size pizza).
To make thick or thin pancake carefully add appropriate amounts to the pan and spread the mixture out evenly. Cook for 2 minutes on each side for thin and 3 minutes for thick, flipping it over once during cooking. Once cooked, drizzle over some mayonnaise and BBQ sauce and serve. See pictures for variations. People can make Okonomiyaki any way they wish by selecting the ingredients of their choice.
Variations and My Story
Apart from sushi this is the first dish that my Japanese students would miss the most when thinking about their home and traditional food. Some also showed me how to make it. In early days I would hunt around for Japanese mayonnaise and an Okonomiyaki sauce to accompany it, otherwise it would not be classed the traditional dish! Since then I have learnt that in a busy life like mine I have to improvise and ‘anything goes’ as long as it is appealing and tastes something like the traditional flavour.
To save time this dish can be made thin like an actual Western pancake or even a Chinese style pancake. My pictures show my thin vegetable base Okonomiyaki served with Western Mayonnaise and BBQ sauce. The actual size of it is quite enormous, about the size of a family pizza. I made it with 2 stock cubes in water and 3 vegetables; chives, carrots and cabbage. This dish is a very famous street/hawker food in Japan and my documentary will document this. It seems individuals select their ingredients they like and the Cook will do the rest, generally as a thick pancake. To speed up cooking I cooked mine on a moderate heat because it was large and I allowed 5 minutes on each side with the cover on. My current Japanese students said it certainly tasted like Okonomiyaki and he didn’t taste the difference between our BBQ sauce and their traditional sauce either. So, not a bad outcome really, when you get to hear the compliment from the ‘horses mouth’! Enjoy!
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