OKONOMIYAKI

I am a huge fan of Japanese cuisine, but I find it one of the most daunting to make. The flavors and textures are so delicate and the techniques for dishes like sushi take years to master. But one of my favorite dishes is okonomiyaki—which is a cross between an omelet and a pancake—and it’s easy to make. Many of the ingredients may be difficult to find in your neighborhood grocery store, but if you have an Asian market nearby, they probably will carry everything you need. And of course, when all else fails, all of the Japanese ingredients can be found on Amazon.

INGREDIENTS (serves 2)

BATTER

1cup OKONOMIYAKI flour

1 cup of water

MIX-INS

½ pound rock shrimp

2 tablespoons soy sauce

2 tablespoons mirin

½ head cabbage, chopped

1 carrot, julienned

2 scallions, chopped

½ cup bean sprouts, chopped

¼ cup pickled ginger

4 eggs

¼ cup tempura scraps (Tenkasu)

6 tablespoons Canola Oil

GARNISH

kewpie mayo

okonomiyaki sauce

seaweed flakes (Aonori)

dried bonito flakes

PREPARATION

In a large bowl, mix OKONOMIYAKI flour and water until smooth. Rest for one hour.

In a small bowl, mix rock shrimp in soy sauce and mirin. Set aside in fridge.

In separate large bowl, combine cabbage, carrot, scallions, bean sprouts and ginger and set aside.

Once OKONOMIYAKI batter has rested, add the eggs and combine until well mixed. Add in the veggies, shrimp, and the tempura scraps and mix well until all are coated.

Place a 10” non-stick skillet on medium heat. Add 3 tablespoons canola oil and heat. Once shimmering, add in half the mixture, gently flatten evenly and cover pan, leaving open a crack to allow steam to escape. Allow to cook until bottom has browned, about 4-5 minutes.

Using spatulas, carefully flip the pancake. Cook for 4-5 more minutes with cover off until bottom is browned.

Repeat above to make the second pancake.

Place on plates. Garnish with kewpie mayo, OKONOMIYAKI sauce, seaweed and bonito flakes.