About the Recipe
Okonomiyaki literally means "fried as you like it". It is basically a pancake made with wheat flour and shredded cabbage with adding fillings. Okonomiyaki is almost always eater with Bulldog brown sauce and mayo squeezed over the top. Umami lovers will also add bonito fish flakes and shone powdered nori. Okonomiyaki is most popular in the Kansai region of Japan which covers major cities such as Hiroshima and Osaka.
Ingredients
140g sweet pointed cabbage, rinsed
100g leek
190g chicken breast, finely sliced
50g frozen sweetcorn
130g self raising flour
1 egg
150ml Japanese dashi stock*
2 tbsp bonito fish flakes (optional)
2 tbsp aonori (optional)
Bull-Dog sauce
mayonnaise
2.5tbsp of veg oil for frying
* I usually use instant granules for making dashi for this dish
Preparation
rinse the cabbage leaves, halve the leaves lengthways and cut out any hard stem
shred the cabbage roughly ( about 1 cm / 1/2 inch width)
cut the leek in half in lengthways, then shred
heat 1/2tbsp of oil in a frying pan, fry the chicken for 2 - 3 minutes over a medium heat
put the cabbage, leek & chicken in a large bowl
in a separate bowl, pour in the the beaten egg, dashi stock and the flour. mix well into a batter
add the batter to the chicken and cabbage & mix well. your okonomiyaki is now ready to fry
heat 1 tbsp of oil in a medium frying pan & pour in half of the mixture. cook for 3-4 minutes over a medium heat with the lid. flip using a slice and fry for another 3 - 4 minutes
repeat to make your second okonomiyaki
when you serve, drizzle with the Bull-Dog sauce & mayonnaise,
then sprinkle with the bonito fish flakes & aonori