- Serves: 2
- Calories: 563 kcal
- Total Time: 40 m
- Prep: 20 m
- Cook: 20 m
- Japanese: Okonomi-yaki
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
- 3 1/2 teaspoons honey
Cut the cabbage into julienne slices. Slice the meat into thin slices. Hull shell, remove tail and devein the shrimps.
Mix the flour and cold water or bonito soup stock.
Add the cabbage, the shrimps, the meat and eggs. Mix for only 1 minute because otherwise the batter will become too hard when cooked.
Heat a medium-size frying pan on medium heat. Add the oil. Add half of the mixture (Step 3). Arrange in a circle about 1 in. high. Bake on medium heat about 8 minutes. Don't push with a spatula because that will make the okonomiyaki hard.
Turn with a spatula and bake the other side on medium heat about 8 minutes.
To make the sauce, mix the ketchup, Worcestershire sauce and honey.
Coat the pancake with the sauce. If you like, spread mayonnaise and sprinkle bonito flakes on top. Remove from the pan.
To make the second pancake, repeat Steps 4, 5 and 7.
This recipe is Kansai style okonomiyaki. Kansai includes Osaka, Kyoto, Nara, Hyōgo, Shiga and Wakayama prefectures. This okonomiyaki is soft and delicious.
The origin of this dish is Fuyaki which the tea ceremony master Rikyu Senno ordered to be served as teacakes during tea ceremonies in the Azuchi-momoyama Era (1568-1603). Fuyaki was a thin Japanese cake made from a mixture of flour and water, with sugar and miso sometimes on top.
Japanese foods recipes
Int'l. recipes with a Japanese twist