Okonomiyaki | Servings |
| 6-8guests |
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Ingredients
Cake Ingredients:
- 3/4cup flour, all-purpose
-
1/4cup
cornstarchSweet Potato Flour
or Tapioca Starch Powder
- 1/2teaspoon baking powder
- 2each eggs, extra large
- 1/4cup dashi,cold, recipe HERE
- 1teaspoon soy sauce | tamari | liquid aminos | shoyu
- 1cup yamaimo,or Japanese mountain yam, grated – available at most Asian markets
- 1/2cup Brown Ale,such as Big Sky Brewing Co. Moose Drool Brown Ale, Bells Best Brown Ale or other Brown Ale
- 2tablespoon oil, vegetableor other neutral flavored oil
or 
Filling Ingredients:
- 1/2cup tenkasutempura scraps, recipe HERE
- 2cup Napa cabbage,cored and sliced thin
- 2each green onions,or scallions, sliced thin on the bias
- 1each carrot,peeled and coarse grated or julienned
- 2tablespoon pickled red ginger,julienned
Topping Ingredients:
- 1recipe Okonomiyaki Saucerecipe HERE
-
1/2cup
White Miso Malt Vinegar Mayonnaise,recipe HERE or Kewpie Japanese Mayonnaise
- 2each green onions,or scallions, sliced thin on the bias
- 2tablespoon pickled red ginger,julienned
-
3tablespoon
katsuobushi,Dried Bonito Flakes
(skipjack tuna) flakes
-
1tablespoon
aonoridried seaweed powder
or (or julienned nori sheets)
- 2tablespoon caviar, flavored tobikosuch as yuzu, wasabi, or squid ink or Homemade Caviar Recipe
- 1teaspoon sesame seeds, whitetoasted
- 1teaspoon sesame seeds, black
- 1/2teaspoon peppercorns, white,freshly cracked
(skipjack tuna) flakes
or (or julienned nori sheets)
Instructions
Cake Directions:
- In a bowl, sift or whisk together the flour, starch, and baking powder. In another large bowl, whisk the eggs until very frothy, then add the Dashi and soy sauce | tamari | liquid aminos | shoyu. Peel the yamaimo and grate it on a medium to fine box grater. The texture will be slimy; this is normal. Add the grated yam to the egg mixture and whisk well to incorporate. Next, add the flour mixture to the egg mixture and mix to combine all the ingredients. Cover the bowl and refrigerate for at least an hour to relax any gluten that might have formed. While the pancake batter rests, prepare the remaining ingredients.
Filling Directions:
- Make the Tempura Batter and create the tenkasu. In another bowl, add the cored and finely sliced Napa cabbage, green onion, carrot, and pickled sushi ginger. After an hour, add the prepared vegetables to the pancake batter along with the ice-cold Brown Ale. Use your fingers to mix all the ingredients together well. This is also when other ingredients can be added to the batter. Try a quarter to a half pound of prepared calamari, shrimp, scallops, oysters, crabmeat, sliced smoked sausages, duck confit, shredded pork, etc.
Cooking Directions:
- Okonomiyaki can be cooked a few different ways. Traditionally it’s prepared on a teppan or large iron griddle. I prefer a 6- to 8- inch nonstick sauté pan, as the sides of the savory pancake will also crisp up, creating more crust in the final product. Add the oil to a preheated pan over medium heat. Pour roughly a third of the batter to the hot pan, until it reaches about two-thirds up the sides. Lightly press the batter down, making sure the bottom of the pancake is in full contact with the hot surface. Eliminate any air pockets. Cook for 5 – 6 minutes or until a golden brown, crispy crust forms. Gently shake the pan or use a spatula to flip the pancake over. Lightly press it down again and cook an additional 5 – 7 minutes. Transfer to a cutting board or serving plate and repeat with the remaining batter.
Topping Directions:
- Once the pancake is done, it can be garnished much like a pizza. Add different toppings to create extra texture, pops of flavor, and visual appeal. First, use a squeeze bottle to drizzle ribbons of Okonomiyaki Sauce, or brush it on to make a sticky canvas for the rest of the ingredients. Drizzle the mayonnaise in a perpendicular pattern to the Okonomiyaki Sauce. Next, sprinkle the pancake with the green onion and pickled ginger. Then, evenly coat the top with bonito flakes, trying to keep them upright. Finish garnishing with the seaweed powder, caviar (if using), mixed sesame seeds, and a light dusting of white pepper. Serve.