Okonomiyaki!

So the partner and I have always been interested in Japan.

The culture, food, anime, manga, and all of the above.

I don't quite remember how we stumbled across this dish, but we've made it twice now and it's so easy! And so yummy!



Okonomiyaki - derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled".



Toppings and batters varies in the different areas of Japan. I would probably class the one we cooked as an Osaka style, which is cooked with the batter and other ingredients fried on both sides.



Ok first! Ingrediants!

Now this made 4 decent sized individual okonomiyaki.



1/4-1/2 a cabbage

2 cups of flour

2 eggs

1 1/2 cups of miso

250g bacon

4 small chinese pork sausage

1 bunch of shallots (spring onion)

1 pk udon noodles

Peanut oil



For garnishing:

Benito flakes (dried fish flakes)

Kewpie mayonaise (popular asian used mayonaise, tastes like whole egg mayo, but I'm sure any will work)

Dried shallots

Katsu sauce.



Katsu sauce version:

BBQ Sauce

Worcestershire sauce

Soy Sauce

- Equal quantities of all sauces mixed together.

1tbsp Corn Flour (for thickening only, mix with a bit of the sauce seperately before adding)





Directions!



Fry udon noodles quickly in a pan with a bit of peanut oil.

Seperately, fry bacon off so it's pre-cooked.



Slice cabbage up into long thin strips. Don't worry about it too much, any shape will work but long thinner strips seems to work best.

Slice half of the shallots finely.



Mix miso paste with 1 1/2 cups of warm water til it dissolves.

Put miso into a large bowl. Whisk 2 cups of flour into miso.

Add 2 eggs and whisk in.



Add the cabbage and udon noodles to batter mix.



Slice the bacon and the chinese sausage. Place in a seperately bowl and mix in half of the shallots.



Heat a flat pan with a bit of peanut oil. On about medium-low heat.

Place a quarter of the bacon, sausage and shallot mix in the middle of the pan and shape into a round. Cook for 2-5mins.



Place a large spoon of batter, enough to cover the meat generously - on top of the meat mix and shape into a round. Cook for 5mins.



Flip carefully. Then cook for 5-10mins or until the batter is cooked through.



Remove from pan onto plate. Top with katsu sauce, mayonaise, shallots, benito flakes and dried shallots.



Repeat 3 more times!

Enjoy!