Okonomiyaki
I was raised in Osaka, Japan, the capital city of Okonomiyaki, Japanese style pancake. Okonomi means “the way you like” and Yaki means “grill” in Japanese. And, that’s why Okonomiyaki kicks assi! You can mix it with anything you want, and still taste awesome! It can be seafood, beef, pork, just anything!
Ingredients:
1) Okonomiyaki Powder (I usually buy the one with Yamaimo, Mountain Potato, in it)
2) Okonomiyaki Sauce (you can usually purchase them in any Asian market)
3) Katsuo Bushi (Dried Bonito Flakes)
4) Aonori (Seaweed Flakes)
5) Cabbage
6) Shrimp
7) Bacon
8) Eggs
9) Minced Ginger
10) Mayo
Procedure:
1) Cut cabbage into very thin slices (or into particles)
2) In a mixing bowl add Okonomiyaki powder, shrimp, cut cabbage, eggs, bit of minced ginger, and water. Consistency of the mixture should be slightly thick (kinda like making a pancake)
3) On a frying pan, add oil and have it on high heat. Add one scoop of the mixture, and form it into a circular shape.
4) While one side is cooking, add bacon on the uncooked side.
5) When the underside is cooked, flip the pancake to cook the bacon side. Flip back and forth until it is thoroughly cooked.
6) Add Okonomiyaki sauce, Aonori, Katsuoboshi, and Mayo when done.
