\n<\/p>\n

<\/div>\n

\nThe Osaka culinary trip (report HERE<\/a>) was a good pretext to make you discover or rediscover this excellent recipe from the Kansai region: Okonomiyaki. What is it about? “Okonomi” means ‘what you want’ and “yaki” means ‘to grill’ (as in yakitori, teriyaki, tepanyaki…). So you put in what you want and cook! There are of course great lines and many ways to cook it. I present here a very common way and a perfect recipe that will give you the same taste as in Japan! I perfected my proportions right after my trip to Osaka, so I had a good taste memory of all the elements. You can change at will and add your personal touches. As far as the essential okonomi sauce is concerned, I tried to clone it for you with easy to find ingredients. I adjusted everything, making sure to weigh everything before and after with a real okonomi sauce on the side, until I didn’t really feel any difference. <\/div>\n

\n <\/a><\/p>\n

\nFor this recipe, the only difficulty is to get all the right ingredients. I give you here a basic recipe with real Japanese cabbage and mountain yam (yama-imo). For the sauce, no more worries because I give you a recipe (of course there is mirin and vinegar of rice, but they are almost everywhere nowadays). For the cabbage, the best is the real cabbage, but you can take a white cabbage that you will have to cook for a few minutes to soften it, because the Japanese cabbage has a very surprising consistency, a little bit like if you cut polystyrene. I got all these tips from a Japanese friend who often cooks this delicious dish. For the mountain yam, there are several solutions: either you go to a Japanese grocery store (which will be more convenient to find the other ingredients), or you replace it by classic yam with a small teaspoon of sugar. Or, easier, you always go to your Japanese grocery store or on the internet (you can find everything and they deliver everywhere, no excuses!!) and you buy the ready-made okonomiyaki flour (you just have to follow the instructions on the package and forget my recipe for the dough). For the tenkasu (tempura chips), this is optional. It will be even better with it, but it’s up to you!<\/b><\/div>\n

\nRemains the katsuobushi, irreplaceable but essential for the real taste! Well, if it’s not there, it’s not the end of the world either! But it’s still a shame…<\/b>
\n
<\/b>
\nRecipe for two okonomyaki (2-3 or 4 people depending on your appetite!)<\/div>\n

<\/span><\/b>
\nDough:<\/span><\/b>
\n-225g of warm water<\/span><\/b>
\n-3g of dashi<\/span><\/b>
\n-155g of flour<\/span><\/b>
\n-70g of mountain yam (yama imo)<\/span><\/b>
\n-2 eggs<\/span><\/b>
\n-2 Chinese onions<\/span><\/b>
\n-one third Japanese cabbage<\/span><\/b>
\n– a few slices of pickled ginger (pink or red)<\/span><\/b>
\n-10g of tenkasu (tempura chips (optional))<\/span><\/b>
\n-6 to 8 slices of bacon<\/span><\/b>
\n
<\/span><\/b>
\n-a little katsuobushi<\/span><\/b>
\n-mayonnaise<\/span><\/b>
\n-sauce okonomi<\/span><\/b>
\n
<\/span><\/b>
\nOkonomi” sauce:<\/span><\/b>
\n-75g worcestershire<\/span><\/b>
\n-115g of ketchup<\/span><\/b>
\n-20g of brown sugar<\/span><\/b>
\n-45g of honey<\/span><\/b>
\n-10g of soy sauce<\/span><\/b>
\n-20g of mirin<\/span><\/b>
\n-10g of rice vinegar<\/span><\/b>
\n-5g of cornstarch<\/span><\/b>
\n-1\/2 teaspoon ginger powder<\/span><\/b>
\n-1 tablespoon of oil<\/span><\/b><\/p>\n

\nStart by preparing the sauce. I perfected this dosage by putting a little sauce I bought in Japan in a bowl and then putting everything in (having taken care to weigh before and after the ingredients) until I couldn’t really distinguish my sauce from the purchased one. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/a> <\/i><\/div>\n
\n
<\/i><\/div>\n
\nPlace all ingredients in a small saucepan, except cornstarch and oil.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the ginger powder as well.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well and pour a little sauce over the cornstarch.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nMix well until no lumps remain, then pour back into the pan.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut on low heat and bring to a boil. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nLet boil while stirring for 2 minutes. Add the tablespoon of oil off the heat. The sauce is ready! Leave completely cool and put in a small bottle.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThis is the Japanese mountain yam.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nA root not very appetizing at first sight because its flesh is viscous. Remove the skin with a peeler (for carrots).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen grate (or blend) until you have 70g.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nHere we see the consistency of this root! Place in a bowl with the flour.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nDilute the 3g of dashi in warm water. Pour a little on the flour+igname.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well to avoid lumps, then gradually add the remaining diluted dashi.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWe obtain a rather thick paste. Add the eggs.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well: the dough is ready!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nHere is the Japanese cabbage. With a normal white cabbage, you will have to cut it in slices and then blanch it (cook it quickly) 2-3 minutes in boiling water.<\/i><\/div>\n
\nOn the picture there is half a cabbage whereas I put in the recipe a third. I didn’t put everything on the picture but a third of it (so two thirds of the half cabbage, we still follow??). But you can put a little more or a little less… After all it’s okonomi!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCut cabbage into slices and then into coarse pieces.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the cabbage to the dough.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCut the pickled ginger into small pieces and add as much as you like (a few good pinches and you’re done!).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/a><\/i><\/div>\n
\n
<\/i><\/div>\n
\nAdd some pieces of tempura chips (10 to 15g).<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nCut Chinese onion into small pieces.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut everything in the dough and mix well.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nHeat a small frying pan (18cm) with a tablespoon of oil. Add a good two centimetres of okonomiyaki dough. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPlace 3 or 4 slices of bacon on top. You can substitute shrimp or octopus or whatever you want! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the dough starts to cook on the sides, turn the okonomiyaki over. It takes 8 to 10 minutes over moderate heat.<\/i><\/div>\n
\nTwo methods: throwing the pancakes (which I did here…) or flipping them with a flat lid (as I explained in the tortilla<\/a> recipe).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLet cook 5-7 minutes on the side of the pork so that it is well grilled (even more than on the picture…).<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour in a generous amount of okonomi sauce. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBrush over the entire surface with a brush. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nTransfer to a plate and sprinkle with katsuobushi. It will start to move with the heat (as if there is wind in it). Finish with a few dashes of mayonnaise.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/div>\n
\nKeep at proximity, okonomi sauce and mayonnaise! Incredible result! A delight!<\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
The Osaka culinary trip (report HERE) was a good pretext to make you discover or rediscover this excellent recipe from the Kansai region: Okonomiyaki. What is it about? “Okonomi” means…<\/p>\n","protected":false},"author":1,"featured_media":51771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[582,281],"class_list":["post-279711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-asia-oceania-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279711"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279711\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51771"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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