Okonomiyaki is alternately referred to as "Japanese pizza" and "Japanese pancake." Just so you know what you're getting yourself into-- Think: delicious, hearty, not exactly healthy. But oh man, talk about comfort food! I've had okonomiyaki at home in Berkeley and abroad in Osaka, and everyone has their own spin on it. You can throw in whatever you want, and it's gonna be wonderful because it's OKONOMIYAKI!!
Different recipes will include carrots, daikon, shrimp, beef, chicken, etc. Some chefs are of the opinion that the number of ingredients you include are directly proportional to the level of deliciousness. The more ingredients, the more delcious.
The secret ingredient in okonomiyaki? Tempura flakes! The consistency is almost chewy, and tooooootally satisfying, especially with beer!
The other trick is to make up the batter and leave it in the fridge, so that it gets nice and thick.
Oh, and use dashi in your batter, by the way...
Now, you swirl the batter around the edge and fold the cabbage (and whatever else you find delicious) into the middle along with an egg. Stirry stirry!
Next step: spoon this mixture onto a hot hot griddle. The second one will cook a little better (if your stove is anything like ours), so whoever is hungrier gets the first one while you, the patient chef, will get the next (and tastier) one!
Here is our divided pancake! You can add nori flakes, bonito flakes, Japanese mayonaise, okonomiyaki sauce, sesame, etc... to the top.
And a close up! Mmmm...
That's all there is to it! Here are two recipes that I referred to, courteousy of Yoshizuka Sensei...
Osaka style:
Hiroshima style: (with yakisoba noodles! Talk about comforting!!)
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