Okonomiyaki (Savory Japanese Pancake

Okonomiyaki

(SAVORY JAPANESE PANCAKE)

This is the only Japanese recipe that mom identified for the cookbook, so it must have been a particular favorite! I recall she had all kinds of ingredients she’d use to make the dashi. I believe you can also buy it or just use water. A quick google search tells me the grated yamaimo is traditionally used to add fluffiness, but it’s generally only available at an Asian market, so her substitution is noted below.

Her directions for this one were kind of sketchy, so I don’t know how many pancakes this will make. I’m assuming at least a couple large ones or a few small ones, as these can be frozen.

MAKE BATTER: 1 c cake flour 1 c water or dashi (Japanese stock) 2 eggs 3 T grated yamaimo (OR 2 T potato starch, 1 additional egg and 1 t baking soda; blend before adding to other ingredients) ½ t salt

FILLINGS: 2 oz tender beef, in narrow strips 1 oz pork sirloin 4 large shrimp, deveined and cut in half lengthwise 2 T minced pickled red ginger 1 c finely sliced Chinese cabbage (may need more) A few bean sprouts, some sliced green onions—a tablespoon or two each

Blend batter ingredients. Let rest in the fridge for at least an hour; overnight is fine. Add cabbage and mix well. Batter should be thick and very chunky with cabbage. Add shrimp, bean sprouts, green onions and ginger. Mix well.

Heat 2 T vegetable oil in a nonstick pan over medium high heat. Arrange the batter in a 4-5” pancake shape in the pan, about ¼” tall. Add proteins of your choice to the top and press in. Turn heat to medium. Cover and cook for 5 minutes. Flip over and cook, uncovered for another 5 minutes. Serve drizzled with sauce (below) and top with bonito flakes and nori strips, if you’d like.

SAUCE: ¼ c catsup 1 ½ T Worchestershire sauce 1 T Dijon 2 T mirin 1 T sugar 1 t shoyu (soy sauce)