about 1/4 of the upper half of the head (leaf tips)
Green onion or scallion
2 or 3 stalks
●Nagaimo yam (grated)
about 5 cm
Coat a heated electric griddle with oil, and pour in all of the ingredients. Cover with a lid and cook for about 10-15 minutes. Cook it until the surface hardens.
Finely chop the Chinese cabbage into large pieces, cut the onions into small pieces, and quickly mix it up with the ingredients marked ●.
Coat a heated griddle with oil, and pour in all of the ingredients. Cover with a lid and cook for about 10-15 minutes. Cook it until the surface hardens.
Flip it over once it starts to sizzle, remove the lid, and cook for another 5 minutes.
Add the toppings and it's done The bonito flakes will stick to the spatula, so I cut it first and then add the sauce, aonori, and bonito flakes.
Story Behind this Recipe
I had an awkward amount of Chinese cabbage left over in my refrigerator since it's wintertime... I made this because I was curious what it would taste like. My kids were none the wiser .
I always make jumbo okonomiyaki. When flipping it over, I wear oven mitts, unplug the electric griddle, cover the griddle with a lid, and flip the entire thing over. I then set the flipped okonomiyaki to the side for a minute, plug the griddleback in, and slide the okonomiyaki back to the griddle.