ingredients:
- 16 shrimps
- 120 g thinly sliced pork or beef
- 200 g cabbage
- 2 eggs
- 80 g all-purpose flour, plain flour or cake flour
- 160 ml bonito soup stock or water
- 2 teaspoons oil
- suitable amount mayonnaise (optional)
- suitable amount bonito flakes (optional)
sauce:
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
- 3 1/2 teaspoons honey
step 1:
Cut the cabbage into julienne slices. Slice the meat into thin slices. Hull shell, remove tail and devein the shrimps.
step 2:
Mix the flour and cold water or bonito soup stock.
step 3:
Add the cabbage, the shrimps, the meat and eggs. Mix for only 1 minute because otherwise the batter will become too hard when cooked.
step 4:
Heat a medium-size frying pan on medium heat. Add the oil. Add half of the mixture (Step 3). Arrange in a circle about 3 cm. high. Bake on medium heat about 8 minutes. Don't push with a spatula because that will make the okonomiyaki hard.
step 5:
Turn with a spatula and bake the other side on medium heat about 8 minutes.
step 6:
To make the sauce, mix the ketchup, Worcestershire sauce and honey.
step 7:
Coat the pancake with the sauce. If you like, spread mayonnaise and sprinkle bonito flakes on top. Remove from the pan.
step 8:
To make the second pancake, repeat Steps 4, 5 and 7.
comment:
This recipe is Kansai style okonomiyaki. Kansai includes Osaka, Kyoto, Nara, Hyōgo, Shiga and Wakayama prefectures. This okonomiyaki is soft and delicious.
history:
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.