This recipe will make 3 Okonomiyaki (1 large of 17.5 cm in
diameter and 2 small ones of 10 cm in diameter)
Flour 100 g
Baking powder 1/4 tea spoon
Dashi 140 cc
1 pinch of salt
Pork meat 30g
Frozen squid 50g
Frozen shrimps 50g
Spring onion 1
Okonomiyaki sauce or Tonkatsu sauce
Katsuobushi (dried bonito flakes)
Aonori (green seaweed flakes)
Benishoga (red ginger pickles)
1. Mix flour and banking powder in a large bowl. Whisk in dashi
and mix well. Add salt.
2. Defrost squid and shrimps. Wash well with salted water to clean.
Clean the shrimps and cut into small pieces. Cut the squid into the same
size as the shrimps. Cut cabbage, spring onion and pork in small pieces.
Add 1 egg.
Mix all very lightly with a whisk. Try to put some air in the batter when you mix it. Overmixed Okonomiyaki will be so flat and hard. Mix it lightly with a whisk.
3. Heat the pan on high temperature and put some salad oil. Reduce the heat a little and keep it on medium high. Put the half of the Okonomiyaki batter on the pan and make a large round piece. (This will be an Okonomiyaki for bento. Please adjust the size according to your container)
4. Make 2 smaller ones with the rest of Okonomiyaki batter. Bring the heat to high.
One large one for your bento, two for our breakfast 🙂 As it contains raw pork, egg, shrimp and squid, it should be cooked well. Check and see how it is being cooked, flip over and make sure it is not too. well done. (I flip over 2 times)
5. Bring the heat to low, spread Okonomiyaki sauce on top. Put a lid on and
warm up the sauce.
6. Take them on your plate and garnish with mayonnaise, Katsuobushi, Aonori, spring onion and Benishoga. Your Okonomiyaki is ready to eat!!