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中文Okonomiyaki, a culinary gem from the bustling streets of Osaka, Japan, epitomises the art of customisable cooking. This savoury pancake, whose name literally translates to "grilled as you like it," is a celebration of individual tastes and communal cooking. With roots deeply embedded in the Japanese tradition of 'teppanyaki' cooking, Okonomiyaki has evolved from a post-war necessity to a national favourite, adored for its simplicity and adaptability.
This dish mirrors the harmonious blend of Japanese culture and the spirit of 'omotenashi' or hospitality. Its preparation is not just about cooking; it's an interactive experience, often enjoyed with friends and family gathered around a hot griddle, sharing stories and laughter. Okonomiyaki's popularity at festivals and in local eateries underscores its role as a culinary connector, bringing people together in a shared experience of cooking and eating.
You don't need to wander through the neon-lit streets of Osaka to savour this authentic Japanese treat. With Sing Kee's vast selection of Asian ingredients, bringing the taste of Japan into your kitchen has never been easier.
While we can't teleport you to Japan, we can offer the next best thing: a comprehensive guide to creating your own Okonomiyaki, inviting you to embark on a culinary journey right from the comfort of your home. Discover the joy of cooking and dining, Japanese style, as you explore this versatile and delightful dish with those you cherish.
Ingredients
- 100g all-purpose flour
- 150ml water
- 2 eggs
- 2 cups of chopped cabbage
- 1 green onion, finely chopped
- 100g cooked, sliced pork belly or bacon (optional)
- Okonomiyaki sauce
- Mayonnaise
- Dried seaweed flakes (Aonori)
- Bonito flakes
Instructions
Batter Preparation
- In a large mixing bowl, combine all-purpose flour with water. Whisk thoroughly to avoid any lumps, aiming for a smooth, flowing batter consistency.
- Crack two eggs into the batter. Whisk vigorously until the eggs are fully incorporated, and the batter becomes slightly frothy, ensuring a light texture in the final pancake.
Adding Vegetables & Meat
- Gently fold in finely chopped cabbage and green onions into the batter. This should be done delicately to avoid crushing the cabbage.
- If desired, incorporate thin slices of cooked pork belly or bacon for added flavour and richness. Ensure the meat is evenly distributed throughout the batter.
Cooking the Pancake
- Preheat a non-stick pan or griddle over medium heat. Lightly grease it if needed.
- Scoop the batter onto the pan, shaping it into a round pancake about 1.5 cm thick. This thickness ensures even cooking and a good balance of crispy exterior and fluffy interior.
- Cook until the bottom turns golden brown and crispy, usually about 4-5 minutes, then carefully flip it over. Cook the other side until it also achieves a golden-brown colour.
Adding Toppings
- Once both sides are cooked, reduce the heat. Brush the top of the pancake generously with Okonomiyaki sauce for a sweet and tangy flavour.
- Drizzle mayonnaise over the sauce in a zigzag pattern. The mayo adds a creamy richness that complements the pancake.
Final Touches
- As a finishing touch, sprinkle dried seaweed flakes (Aonori) for a hint of ocean zest and bonito flakes for a smoky, umami richness.
- Serve immediately while hot and crispy for the best taste experience.
- These detailed steps will guide you in creating a delicious and authentic Japanese Okonomiyaki, perfect for sharing with friends and family.
Serving Suggestions
Enjoy Okonomiyaki fresh off the griddle. It's commonly served as a main dish and can be paired with a side of miso soup or a light salad.
Variations
The beauty of Okonomiyaki lies in its versatility. Vegetarians can omit the meat and add a variety of vegetables like bell peppers or mushrooms. For a seafood version, add squid, shrimp, or octopus.
We hope you enjoy this dish, which you can make with ingredients from Sing Kee, and we’d love it if you shared some images with us!
