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MAKE IT YOURSELF: OKONOMIYAKI
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INGREDIENTS:
• 1 tsp dashi stock granules
• 150ml boiling water
• 100g plain flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 50g nagaimo (above)
• 300g cabbage
• 2-3 stalks scallions
• 100g cooked octopus
• 2-3 Tbs sakura ebi
• 50g tenkasu
• 2 eggs
• 2 Tbs cooking oil
• 6 to 8 slices thinly sliced belly pork (optional)
• Okonomiyaki sauce
• Japanese mayonnaise
• Seaweed flakes
• Bonito flakes
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METHOD
1. Add the dashi stock granules to the boiling water, stir and let sit.
2. Measure out the flour, salt and baking powder into a large mixing bowl. Peel the nagaimo. Make a well in the flour mixture, pour in the dashi and mix well with a whisk until there are no lumps. Grate the nagaimo into the batter. Some people might get itchy skin from contact with the nagaimo, so hold it with a paper towel while grating. Whisk the batter with the nagaimo vigorously. The mixture should be slightly sticky.
3. Remove and discard the core of the cabbage and cut the leaves into 1cm pieces. Finely slice the scallions crosswise. Cut the octopus into 1/2cm pieces.
4. Add the cabbage, scallions, octopus, sakura ebi, tenkasu and eggs into the mixing bowl. Mix well with a sturdy spoon. The ingredients should just be lightly coated with the batter.
5. Heat 1 Tbs of the oil in a non-stick frying pan over medium low heat. Scoop half the pancake mixture into a smaller bowl and give it one last mix.
6. When the oil is shimmering, pour the pancake mixture into the pan. Using the back of a spoon, gently pat the top to get an even thickness, and nudge the circumference of the pancake into a neat circle about 18cm in diameter. Do not press down on the pancake. If using the pork, fold three or four slices in half and lay them on the pancake. Cover and cook for two minutes, or until the bottom is browned.
7. Flip the pancake over carefully, using a large spatula or two smaller ones. Cover and cook the pancake for another one to two minutes, until the underside is browned. Flip it over again and place on a serving plate.
8. Use the rest of the oil, pancake mixture and pork (if using), to make a second okonomiyaki and plate that too.
9. Brush okonomiyaki sauce over both the pancakes and squeeze the mayonnaise over them. Sprinkle with seaweed flakes and top with a small handful of bonito flakes. Serve immediately.
Serves two