Although I love eating it at restaurants in Osaka (which is known for Takoyaki and Okonomiyaki), I can't find a place I love here in Okayama. I blame it on the location, being in-between Osaka and Hiroshima, which known for a different style of okonomiyaki. I learned how to make it at home and I love the new twist I've put on it!
My recipe calls for 1 1/2 Cup flour and water (you need equal parts flour and water, but can adjust the amount based on serving size), 3 eggs, and some dashi.
First you make a batter, kind of like making pancakes, with a whisk. When the consistency is good, you add in chopped cabbage, green onions (negi), tenkasu (tempura flakes), and whatever meat or veggies you want. I used kabocha (pumpkin squash) and cheese. I also added ground beef to half of the batter.
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| I didn't have a large enough bowl, so I used a pot! haha! This is the mixed batter, ready to go. |
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| Close up of the batter--probably doesn't look that great. Sorry. |
Then you pour it into a frying pan (well, ideally, you would have a hot plate) and cook it until it's golden brown.
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| The trick is to cover it with a lid to let it cook evenly. |
When it's ready, flip it over and wait for the other side to cook! It's that easy!
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| MMMmmmmmmmmmm |
This recipe will make about 4 or 5 pancakes, so you need to invite people over to help eat them. It's great to have leftovers, but it tastes best when it's fresh.
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| You can see all the cheese chunks I added. |
