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Okonomiyaki - Kansai-style

Okonomiyaki - Kansai-style

Using a pan, just add your favorite ingredients and fry up; its really simple. This is great for finishing up leftover cabbage!

Ingredients: 4 okonomiyaki pancakes

All-purpose flour
200 g
Eggs
2
Water
200 ml
Dashi stock granules
2 heaping teaspoons (8 g)
Shredded cabbage
1/2 small head (about 380 g)
Nagaimo yam (if you have it)
10 cm (about 150 g)
Your favorite ingredients
as much as you like
Toppings:
Okonomiyaki sauce, bonito flakes, mayonnaise, etc.
to taste

Steps

1. Thoroughly mix the flour, eggs, and dashi stock granules together.
2. Add in grated nagaimo yam. I put it into a plastic bag and crush it with a rolling pin.
3. Add in the cabbage and ingredients of your choice, and mix some more.
4. Lightly coat a pan with oil (not listed), add in the mixture from step 3, mold it into shape, and cook over a relatively strong heat. I covered with a lid.
5. Once it has turned golden brown, flip over, let it cook through, and flip it over again.
6. Add on the toppings, and it is done! This time I used leftover mochi from New Years, tempura bits, and cheese.
7. The okonomiyaki goes well with wine spritzers. A wine spritzer is a carbonated wine beverage.

Story Behind this Recipe

I wanted to use up the leftovers from New Years, so I made this.