Okonomiyaki - a popular Osaka dish

I am super excited to blog about this!  Another popular Japanese dish to add to my repertoire of attempts. :D  During my super slow j-language studies, I came across Moto's Kitchen: Recipe 18 - Okonomiyaki video.  http://www.youtube.com/watch?v=6yj1a_vUtNw.
As Moto mentioned, Okonomiyaki is considered to be a savory Japanese pancake, a highly popular dish said to be originated from Osaka, Japan, made primarily with shredded cabbage.  What makes this dish soooo darn popular is that there are no rules as to what you cannot add to it.  'Okonomi' means - what you want, so whatever you want on a grill - 'yaki' in a shape of a big fat pancake. :D

my version of okonomiyaki :D 

Since my taste buds were unfamiliar to the flavours of an Okonomiyaki, I did my fair share of research. The one ingredient that makes an unique okonomiyaki is the texture of grated white yam.  The grated sticky mass when added to the batter creates a great bind and when cooked, adds a soft, fluffy, ever so slightly gooey texture.  The flavours and texture combined is what make this dish so darn special.  You'll know what I mean when you try this. :D

Okonomiyaki may be described as the savory Japanese pancake but I assure you, besides the similarity of the shape, there is nothing similar in flavor to our typical battered pancake. Okonomiyaki requires very little batter but requires LOADS of cabbage.  Cabbage? seriously?!  Yes, seriously, so if you are not a fan of cabbage, this may not be for you:) Along with shredded cabbage, the range of toppings to add to this dish is truly limitless.  Many typical Okonomiyaki uses thinly sliced pork belly, layered on top of the cabbage dome while cooking but there are many restaurants in Osaka that offer toppings such as cheese, mussels, mushrooms, onions etc.  So whatever you fancy on your Okonomiyaki, go right ahead and use it!

While the skill level required to make Okonomiyaki is superbly simple, it does require several steps.  So lets get cooking!

Okonomiyaki sauce is a must have for this dish.  The sauce itself is made primarily with tomatoes, soya sauce, apples & vinegar, simmered for long hours until it becomes the likeness of oyster sauce.  Since I was not able to locate this sauce, I made my own - not the real way of course:) the cheater's way! Ready in 5mins. :D

Step 1:
Okonomiyaki Sauce ingredients:  2/3cup Worcestershire, 2tbsp sugar, 1tsp cornstarch and water.   In a small saucepan, over medium heat. add in Worcestershire sauce and sugar.  Allow to simmer until sugar dissolves.  In a separate bowl, add cornstarch and 1 tsp and a bit of cold water to dissolve cornstarch - make sure there are no clumps.  Once this mixture is ready, pour into saucepan and mix using a spatula until sauce thickens.  Once sauce thickens, turn off heat and transfer sauce into a clean bowl and set aside.

Okonomiyaki sauce 

Step 2:  Let's prepare the toppings for Okonomiyaki.  I used toppings I fancy and you do not need very much of each topping, just a tiny handful of each is enough.

Wash and dry 2-3 cups of shredded cabbage.
Shred 3 sticks of imitation crab meat.
Remove the ends of Shimeji mushrooms.
Dice a tiny handful of sweet pepper, approx. 1 finger size
Dice 3-4 slices of pickled ginger.

1 + 2 = imitation crab meat, 3 = pickled ginger, 4 = cabbage, ginger, shimeji mushrooms, sweet pepper, imitation crab

Set aside your ingredients.

Step 3:  Next, lets prepare the batter and grated yam.

Batter:
In a dry bowl, add in loosely 1/4 cup of AP flour, 1/2 tsp baking powder & 1 tsp of sugar. Mix.  Slowly add in a little less than 1/4 cup dashi stock or plain water to flour.  Whisking as your pour to prevent clumps.  Continue to whisk until flour is dissolved and the batter is smooth and has the consistency of a crepe batter.  Set aside.

Grated yam:
Chop 1 1/2 inch in length of white yam.  Wash thoroughly under cold water.  Cut off skin.  Using a grater, grate yam onto bowl/plate.  The consistency of grated yam should look like a gooey, slimy mass of ....... oh I shouldn't say. :P

Next, coat your flat pan with olive oil, turn heat to medium high.

In the bowl of bater, add in all your ingredients from Step 2 and mix.  Add 1-2 eggs (1 egg per person) and mix thoroughly.  Then lastly, add in the grated yam and mix thoroughly once more.

 By now, your pan should be ready.  To test, add one shredded cabbage, if it sizzles, pan is ready.  Pour all mixed ingredients into the pan and begin shaping into a circle.  Do not pat ingredients down.  Cover pan and cook for 5-7mins.

After cooking for 5-7mins on 1 side,   In order to do a perfect flip without ruining the Okonomiyaki, place your cutting board on top of the pan.  Be careful not to burn yourself!  Once you have a good steady grip on both the pan and the cutting board, FLIP upside down so the Okonomiyaki will now be on the cutting board.  Place pan back on stove and slide Okonomiyaki back into pan.  - Do this only if your Okonomiyaki is bigger than your spatula:)

Tadaa!!

Once you flipped the Okonomiyaki, poke a few slices in the middle.  Cover and cook for 5-7 mins. Cooking time depends on the size of your Okonomiyaki.  The middle should not be too gooey once cooked.  The last minute of cooking, brush on a coat of Okonomiyaki sauce on top.

Turn off heat and slide Okonomiyaki onto a serving plate.  This dish is typically topped with Japanese mayonnaise, shredded toasted nori and bonito flakes (known as Katsuobushi).  Japanese mayonnaise comes in a squeezable bottle with a red cap.  It's creamy and sweet with a tiny itsy bitsy tang in flavor and cannot be compared to the typical Miracle Whip.  Please go out and buy a bottle of this if it does not exist in your fridge.  Miracle whip will not do for this dish.

Decorate your Okonomiyaki with Japanese mayonnaise, shredded toasted nori & bonito flakes as your please

Close up of my Okonomiyaki :D :D 

Inside of my Okonomiyaki ;D :D 

My attempt of the Okonomiyaki was delicious.  I ate the whole thing.  Seriously!  Try this recipe out and let me know what you think of it!

Enjoy!