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Okonimyaki

Cooked and written by Saki A


Yield 2

Ingredients

1 tablespoon of hondashi (bonito soup stock)

2 large eggos

1/2 an onion, chopped

3/4 cup all-purpose flour

Salt ot taste

1/2 teaspoon baking powder

6 cups of shredded green cabbage

1 cup thinly sliced chives

1 tablespoon ginger

Canola oil

Okonomi sauce, sriracha mayo, for serving


Directions

1. In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and whisk until smooth. Fold in cabbage, chives, onions and ginger until well incorporated.

2. In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet. Optional: add other toppings! Pork is a very popular option.

3. Cook until golden brown on second side. Drizzle pancakes with okonomi sauce and sriracha mayonnaise. Bon appetite!


What is okonomiyaki?

Okonimyaki is a Japanese savory pancake that is nothing but delicious. If you go to restaurants in Japan, they will typically cook it in front you and serve you the sizzling, delightful dish on a hot plate. As the word okonomi implies, you can cook it "how you like" with whatever ingredients you want to add! You will always find an okonomiyaki that is perfect for you. I personally like mine with extra cabbage and crunch! As you might expect, if you travel to different regions of Japan, there'll be different versions of okonomiyaki. For example, if you got to Hiroshima, they have their special version that uses fried eggs and noodles as toppings.


Now, when did okonomiyaki become popular? Although a variation of okonomiyaki has been around circa early 1500s, it was not until the end of WWII when okonomiyaki became a huge hit. As food was scarce back then, okonomiyaki was a popular treat especially among kids. The cabbage in the dish is not only very affordable, but it makes okonomiyaki more voluminous and more filling. They were often sold in dagashiya, which were stores that sold cheap candies and snack foods. These dagashiya are unfortunately replaced with convenience stores and you can't easily find them anymore.

Sources

Recipe adapted from https://cooking.nytimes.com/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes


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