Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup dashi stock
- 2 eggs
- 1/2 cup chopped cabbage
- 1/4 cup chopped green onions
- 1/4 cup chopped bacon
- 1/4 cup arare (Japanese rice crackers)
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup bonito flakes
- Vegetable oil for frying
Special equipment needed:
- Griddle or non-stick pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, water, dashi stock, and eggs. Mix until smooth.
2. Add the chopped cabbage, green onions, and bacon to the batter. Mix well.
3. Heat a griddle or non-stick pan over medium heat. Add a tablespoon of vegetable oil.
4. Pour a ladleful of the batter onto the griddle or pan. Sprinkle some arare on top of the batter.
5. Cook for 3-4 minutes on each side, or until golden brown.
6. Repeat with the remaining batter and arare.
7. Once the okonomiyaki is cooked, spread some mayonnaise and okonomiyaki sauce on top.
8. Sprinkle some bonito flakes on top of the sauce.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 28g
- Protein: 10g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable stock.
- Bacon can be substituted with ham or sausage.
- Arare can be substituted with crushed potato chips or panko breadcrumbs.
Variations:
- Add shrimp, squid, or octopus to the batter for a seafood okonomiyaki.
- Replace the cabbage with shredded carrots or zucchini for a vegetable okonomiyaki.
- Use different sauces, such as tonkatsu sauce or sriracha mayo, for a different flavor.
Tips and tricks:
- Make sure the batter is well-mixed to ensure even cooking.
- Use a non-stick pan or griddle to prevent sticking.
- Flip the okonomiyaki carefully to avoid breaking it apart.
- Use a spatula to press down on the okonomiyaki to ensure it is cooked through.
Storage instructions:
- Store any leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the okonomiyaki in a non-stick pan over medium heat until heated through.
Presentation ideas:
- Cut the okonomiyaki into wedges and serve on a plate.
- Garnish with additional arare, green onions, or bonito flakes.
Garnishes:
- Arare
- Green onions
- Bonito flakes
Pairings:
- Japanese beer or sake
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the okonomiyaki is not cooking through, lower the heat and cook for a longer time.
- If the okonomiyaki is breaking apart, make sure the batter is well-mixed and use a spatula to press down on it while cooking.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Cook the okonomiyaki to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Okonomiyaki is a popular Japanese dish that originated in Osaka in the 1930s. It is often referred to as a "Japanese pancake" or "Japanese pizza."
Flavor profiles:
- Savory, umami, slightly sweet, and crunchy.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Japanese