OKONOMIYAKI - A meat & vegetable pancake
Source of Recipe
Traditional Japanese
Recipe Introduction
For two people from such different backgrounds, we surprisingly like almost all of the same foods, beverages, music, and other things that make up our lives. Even when we do disagree, it is only by a little way. For instance - - - I love the American country dish of "Biscuits and Gravy". Don really doesn't care so much for them. But, he loves their Japanese country equivalent Okonomiyaki [OH-KOH-NOH-ME-YAH-KEY] , which I am not crazy about.Anyhow, here is a recipe for the Osaka style Okonomiyaki in which all ingredienta are mixed together before cooking, as opposed to the Hiroshima style in which all of the ingredients are cooked in layers.This recipe feed one very hungry person or two waist watchers . . .
List of Ingredients
- 1 pkg. (100grams) Japanese pancake mix (Okoknomiyakiko naniwa)
- 100 ml. Cold filtered water
- 100 grams Thinly sliced (1/16" thick) beef, pork, or chicken, OR 1 C. fresh or defrosted peeled tiny cocktail shrimp
- 2 ea. Green onions
- 1 C. Green cabbage sliced into 1/4" wide by 2" long strips
- 1 C. Fresh bean sprouts
- 1/4 C. Japanese prebottled Tonkatsu sauce
- 1/2 C. Mayonaise
- 1 1/2 T. Ketchup
- 1/2 C. Japanese red pickled, shredded ginger.
- 1 ea. Large fresh egg
Instructions
- Rinse the bean sprouts uner cold filtered water, place in a saucepan with two cups of filtered water, and bring to a boil.
- Cook the sprouts until JUST soft, drain, and set aside to completely cool.
- Cut the sliced meat into 1" wide by 3" long strips. For beef or pork set aside. For chicken, saute for a few minutes in two teaspoons of hot olive or vegetable oil, pat off any excess oil and set aside to cool.
- If using shrimp, rince completely under filtered cold running water and drain thoroughly.
- Rinse the green onions, cut off any root ends and damages green parts, then very thinly slice the entire onion across its stalk.
- Break the egg into a small bowl, remove any particles of shell, and beat until light yellow, but not foamy.
- Preheat a flat, non-stick grill (At least 11" square or round) over medium-low heat a wipe with a few drops of vegetable oil.
- In a large mixing bowl, combine the pancake flour, cabbage, meat or shrimp, sliced onions and cooked bean sprouts.
- Add the water to the bowl, stirring to compltely wet the mixture, add the beaten a fold it into final mixture.
- Check the grill by tosing a drop of water on it. the water should bounce if the grill is hot enough. When it is, pour the okonomi mixture into the center of the grill and let it spread out into a perfecly round pancake about ten inches in diameter. DO NOT PRESS THE OKONOMI MIX OUT ON THE GRILL.
- Use a spatula to shape the pancake by slightly pulling its edges in towards the center. Try to keep the thickness of the pancake between 1/2" and 3/4".
- Cover the pancake with a deep saucepan lid that does NOt touch the top of the pancake mixture. Allow it to cook four to five minutes or uniil the top of the pancake starts to dry out.
- Brush the top of the pancake with half of the tonkatsu sauce. Adjust the amount of sauce to your taste.
- Simultaneously using to large, flat spatulas, flip the pancake upside-down on the grill. Brush the cooked side with tonkatsu sauce, and again cover and cook for four to five minutes or unti completly cooked through.
- Mix the mayonaise and ketchup togeather and use as a second sauce on top of the finished okonomiyaki, sprinkling a little of the red ginger over the top for added collor and flavor.
Final Comments
If you are fond of Japanese seaweed, you may also sprinkle two to three teaspoons of powdered Nori over the top of the last coat of tonkatsu sauce before it is finished cooking. Don hates Nori, but authentic Okoknomiyaki needs it.
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