Here is a little recipe of Japanese origin, a bit difficult to pronounce but easy to make! Some ingredients may require a little search in your Asian grocery stores but can be substituted. Meat or fish is not mandatory for a vegetarian version.
Start by finely chopping the cabbage and the onions. Place everything in a large bowl, add some dried bonito, a bit of kelp, along with 150 g of flour and a small pinch of salt.
Grate the nagaimo (or potato) as finely as you can until it is almost liquid. Beat the eggs until well mixed. Add everything to the container.
Add water or stock to this mixture and stir everything together.
In a cold pan, line the bottom of your frying pan with slices of bacon (or salmon), or if you prefer not to use meat or fish, oil your pan well! Add the cabbage mixture on top. Cover the pan and cook on medium heat for about 10-15 minutes. Remove the lid and flip the cake (this is a delicate operation, be careful of hot oil splatters!!! If you cannot flip it with a spatula without breaking it, try transferring it to another oiled pan). Continue cooking uncovered for another 10 to 15 minutes.
Serve hot with mayo (homemade if possible) as well as okonomiyaki sauce, bonito, and kelp on top, etc... (in the photo, there is bonito, kelp, soy sauce, green onions, and a bit of toasted sesame)
To finish, if you cannot find okonomiyaki sauce, you can make this one with a few easier-to-find ingredients. For this, you need to mix together: 1 tablespoon of Worcestershire sauce, 2 tablespoons of ketchup, 1 tablespoon of oyster sauce, and a little honey.
0 servings
2
TH 
EN