Ingredients

Okonomiyaki

• 120 g flour
• ¼ tsp salt
•  ¼ tsp sugar
• ¼ tsp baking powder
• 180 ml of dashi stock
• 1 large cabbage head (1.6 lb = 740 g)
• 4 large eggs

Okonomiyaki Sauce

• 20g sugar
• 2 Tbsp oyster sauce
• 40g ketchup
• 3½ Tbsp Worcestershire sauce

Toppings

• Okonomiaki sauce
• Japanese mayonnaise
• Katsuobushi (dried bonito flakes)
• Aonori (dried green seaweed)
• Red onions/scallions
• Pickled red ginger

Prepare Okonomiyaki Batter

1. In a large bowl, combine flour, salt, sugar, and baking powder and mix all together.
2. Add the dashi in the bowl.
3. Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
4. Remove the core of the cabbage and mince it. Set aside to let the moisture evaporate so it won’t dilute the batter.
5. Take out the batter from the refrigerator and add 4 large eggs.
6. In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (200C), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is 2 cm. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
7. When the bottom side is nicely browned, flip over.
8. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
9. Apply okonomiyaki sauce with brush, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish.

Recipe note

Kale chips, turn your oven to 200c and roast the kale with olive oil for 5 to 10 min Dashi: If you don't have homemade dashi, you can use 180 ml water + 1 tsp. granulated dashi (dashi powder). Ingredients use from the box, cabbage, red onions, spring onions, kale and herbs Bon appetit /

Ingredients use from the box, cabbage, red onions, spring onions, kale and herbs.

Bon appetit / Itagaki masu