okonomiyaki literally means "what you like grilled" or "cooked" in japanese. i've had many versions with shrimp, octopus and/or squid, or pork, but for convenience, i decided to make a bacon and egg version at home! as with a lot of japanese recipes, dashi is a key base stock in this recipe. however, if you're pressed for time or don't have dashi on hand, then you can substitute with low sodium chicken stock or water.
currently listening to:
hi suhyun- i'm different
- 1 cup all-purpose flour
- 1 package dashi packet (9g) (and use 2/3 cups dashi, or use equivalent amount of water or low-sodium chicken stock)
- 2 eggs, beaten
- 4 cups cabbage, finely chopped
- 4 scallions chopped
- salt, to taste
- 4 slices bacon
- 1 Tablespoon oil
- toasted sesame seeds (optional)
- kewpie japanese mayonnaise (optional)
- tonkatsu, worcestershire or okonomiyaki sauce (optional)
- pickled ginger (optional)
- soft-boiled egg (optional)
- katsuobushi (optional)- (dried, fermented, smoked tuna flakes)
prep time: 10min
cook time: 15-20min
makes 2 large pancakes (serves 2)
adapted from serious eats
1. Make the dashi. In a medium saucepan, add 3 cups of water and the dashi packet. On medium heat, bring the water to a boil. After boiling, reduce the heat to medium and simmer for 5 minutes. Discard the packet, and there you have dashi stock! The leftover dashi stock can be kept in the fridge for up to 7 days.
2. Meanwhile, prepare your ingredients. Finely chop the cabbage and chop your scallions.
3. In a large bowl, whisk together the flour, dashi, and eggs. Add the cabbage and mix thoroughly, making sure the mixture is well incorporated. Add half of the scallions and add salt to taste.
4. Heat 1/2 Tablespoon of oil in a non-stick skillet over medium heat. Spread the bacon out evenly.
5. On top of the bacon, ladle 1/4 of the cabbage mixture. Flatten and spread out the mixture with a spatula. Cover with a lid, and cook for about 5-7 minutes until the underside is browned.
6, Carefully, flip the okonomiyaki using a spatula. If you're not confident about your flipping abilities, have a second oiled skillet ready. You can cover the first skillet with the second skillet and quickly flip the okonomiyaki onto the second skillet.
7. Press down on the pancake, cover with a lid, and cook for 5-7 more minutes until lightly browned.
8. Serve immediately with scallions, pickled ginger, toasted sesame seeds, mayonnaise, and tonkatsu sauce. I also served mine with a soft-boiled egg! If your tonkatsu sauce is runny, then slightly reduce it on low-medium heat until it thickens.