Having never been to Japan, I have no idea whether or not this is authentic. A close relative of these Korean pancakes, this has a light, fluffy texture thanks to the water and small amount of flour mixed in with the egg. There are also lots of great flavors coming together, between the serrano chiles and red onions inside, and the fancied-up ketchup, nori, and sesame seeds on top.
I made this for dinner at a friend’s house and the pictures were terrible. I thought about blogging it anyway, but I know how unappealing photos can ruin any chance a reader will ever try a recipe. I was stoked when Mike asked for this for dinner only a few days later, both because it’s really fast and easy, and because it was still light out. After pulling it off the stove and adding the toppings, I took it out to my front porch, which is where the best light is in the evenings. Maybe not the perfect photo, but a whole lot better than the one I started with.
And now, my wonderful readers, I want to hear from you about your okonomiyaki, because I have a feeling this will be in the dinner rotation a lot. If you’ve got your own recipe, or ideas for toppings, please let me know in the comments!
(adapted from Asian Vegetables by Sara Deseran)
2/3 cup water
1/3 cup all purpose flour
1 tbsp soy sauce
1 1/2 cups finely shredded napa cabbage
1/2 small red onion, chopped
1 serrano chile, finely chopped
2 tbsp canola oil
1/3 cup ketchup
2 tbsp Worcestershire sauce
1/4 tsp dry mustard
2 tbsp sake
1 tsp soy sauce
toasted sesame seeds
Combine all the ingredients for the sauce and set aside.
To make the pancake, whisk the eggs in a large bowl. Add the water and whisk until blended, then stir in the soy sauce, salt, flour, and vegetables.
Heat the oil in a 10″ skillet. When hot, add the egg mixture and cook until golden brown on the bottom (about five minutes). Carefully slide the pancake onto a plate, then invert so the raw side is down in the pan. Cook for another few minutes, until that side is also golden. Transfer to a serving plate, drizzle with sauce and sprinkle with nori and sesame seeds. Cut into wedges to serve.