When the edge of the okonomiyaki has become firm and cooked, flip it over with two egg flippers. *In the video, I used pre mix flour so added just water. Turn the okonomiyaki over one more time to check whether the meat is cooked. Okonomiyaki is a Japanese savoury pancake. You may wish to add katsuobushi or powdered aonori on top of your okonomiyaki, as they do in Osaka. Follow this easy savoury pancake recipe and also make your own okonomiyaki sauce, or simply purchase it from a local store. A healthy meal with simple vegetarian or vegan options. When the first side is cooked, flip the pancakes over with a spatula. There will be differences in the batter and sauces. Oh boy. It’s cut in five to six-inch sections before being packaged. Often used for Okonomiyaki, Yakisoba, and takoyaki topping in Japanese cuisine. I separated the mixture into 4 seperate bowls to already mix and prepare into 4 okonomiyaki, however, you can mix all the ingredients in 1 large bowl and then divide it into 4 servings on the hot plate. Okonomiyaki sauce is a Worcester-based sauce with some sweetener, and it is the crucial flavor of this dish. Usually grated nagaimo root is added to the batter. A hearty, vegetable-based lunch that doesn’t feel too virtuous. I’ve added smoked paprika to imitate the smokey notes of katsuobushi, which is often used to garnish okonomiyaki. Spoon an even portion of the vegetable mixture onto each rasher. Use Sweet Rice Flour Instead of Nagaimo and Wheat Flour. In fact, Tsukishima District is particularly known for its okonomiyaki and monjayaki restaurants. Pinwheel Cookies with purple sweet potato powder, Extra Thick and Fluffy Japanese Style Pancakes, Strawberry Shortcake cake – Japanese version. l’m pretty sure I didn’t like it. Get a taste of vegan okonomiyaki with sourdough discard an osaka-style pancake loaded with vegetables of your choice. It seems the role of this sticky, starchy vegetable is to bind and bulk up the batter while keeping it nice and fluffy. My version reflects my own taste, my own cupboards, and hopefully the dish which follows! The essential thing is to make sure the batter is quite thin. Filed Under: full recipes Tagged With: bacon, cabbage, carrot, eggs, ketchup, mayonnaise, Osaka, soy sauce, spring onion, worcestershire sauce, yam, Generally, the harder an ingredient is to find in the UK, the, other ways I’ve adapted my okonomiyaki recipe, 1 tbsp Worcestershire sauce (Lea & Perrins). Today is all about the former style – Osaka. Nagaimo, which literally means “long potato” is a key ingredient in Kansai style okonomiyaki. It differs by region and this authentic recipe is the well known and mouth-watering Osaka okonomiyaki. ... Yamaimo (Mountain Yam) / Nagaimo … Beat two eggs and add them to the bowl, together with the soy sauce. Dissolve the dashi powder into the water to make the dashi stock. Put the lid on and steam grill for a few minutes. A little spicier than most versions, since it’s derived from tonkatsu sauce. The unique thing about the batter of Okonomiyaki compared to other savory pancakes is the inclusion of nagaimo … Chinese use it in stir-fries and soups, but often in Japanese cuisine, it’s simply grated and eaten raw as a topping. I love going to all the little family run shops in San Francisco’s Japantown and trying as many different variations as I can find. We first tried both the Hiroshima-style and the Osaka-style Okonomiyaki in Japan a few years ago and found both were delicious, but it looked like a difficult recipe with hard to get nagaimo yams and other Japanese ingredients. A post shared by chris (@nonjapanesecook). Here find a recipe of Okonomiyaki Osaka-style. Okonomiyaki is a cabbage pancake covered with Okonomiyaki sauce. Traditionally, okonomiyaki is made with all-purpose flour, dashi, and grated mountain yam, also called Nagaimo. ‘Chinese yam’; ‘Chinese potato’; or ‘cinnamon vine’, after the scent of its flowers) for okonomiyaki. Using self-raising flour (and only as much as strictly necessary) will ensure that your ‘Japanese pancakes’ stay on the lighter side anyway. Using self-raising flour (and only as much as strictly necessary) will ensure that your ‘Japanese pancakes’ stay on the lighter side anyway. Combine the vegetables in a bowl. Okonomiyaki uses some very Japanese ingredients which may need some explanation. I too had leftover nagaimo from okonomiyaki– I was trying to figure out a use for this, and this recipe was the ticket! Do this over a bowl, as the grated nagaimo is very slimy. (See this cool chart of Japanese sauces). These nicknames disguise the fact that okonomiyaki is packed with vegetables and therefore, I think, relatively healthy. This traditional dish is a staple of Japanese cuisine. Leave to stand for a few minutes. This kind of yam has a very slimy, almost gelatinous texture and helps bind everything together, plus it gives the okonomiyaki a fluffier texture. Authentic okonomiyaki includes grated nagaimo (similar to a yam) that adds a creamy texture to the batter and if you can’t find it, feel free to omit it! Coat the top of the pancakes with a thin layer of okonomiyaki sauce and decorate with lines of mayonnaise. It has a slimy consistency and gives a gooey center to the pancake. Okonomiyaki is a glorious savory Japanese pancake that will blow your mind with it's varying textures and umami flavors. ChopstickChronicles.com. *Check out The Shop if you don’t have Asian grocery stores nearby. There should be none left at the bottom of the bowl. This could be because I used vinegary Lea & Perrins rather than a mild, fruity, Japanese-style Worcestershire sauce. Mention. Serve hot. If omitting the bacon, heat the oil and add the vegetable mixture to the pan directly. The bacon in this recipe is completely optional. Remove the core from the cabbage and discard. The Kansai- or Osaka-style okonomiyaki is made with a thick batter that consists of flour, grated nagaimo (a type of yam, known as 山藥 in Chinese), water or dashi, eggs, and mixed with other ingredients such as shredded cabbage, green onion, thinly … This is a basic vegetable okonomiyaki with cabbage and green onions.Add your favorite seafood or meat to make this recipe your own. Nagaimo: This is a starchy root vegetable, which can be known under the name taro root.There is a dried yamaimo powder which can be used instead. Well, I used to anyway – because okonomiyaki is definitely not keto friendly. Tofu gives a fluffy texture without having to add nagaimo Chinese yam to the okonomiyaki batter. Or you can use Tonkatsu sauce that tastes similar but less sweet. Below is a photo of Hiroshima Okonomiyaki that we had in Japan. I liked their addition of Dijon mustard, but found the sauce much too pungent somehow, even when I omitted the garlic powder. Fun fact about nagaimo anyway: it’s the only member of the yam family that can be eaten raw! You can soon open up an Okonomiyaki stand to sell it. However, I will say that Kikkoman Tonkatsu Sauce is good, too, and can work capably with Kewpie on okomomiyaki. *Tenkasu is tempura by-product crisps. And 2 pounds of nagaimo!!!!! You can use your favourite bottled sauce, try out the recipe below, or even improvise your own. 2-inch Chinese yam (nagaimo), grated into a paste, optional 100ml dashi stock, made by simmering kombu and bonito flakes in water for 30 minutes 500g sauerkraut, from above 4 tablespoons vegetable oil, for frying. I always used firm tofu and nagaimo yam in my okonomiyaki, so I tried omitting the flour from the batter when I was on a diet.