Okonomiyaki is probably my favorite Japanese food. It's like a pancake, but for dinner. It's also one of the most versatile and easy to cook. It's a balanced meal all in one. It has flour, meat, and vegetables. Okonomiyaki traditionally uses cabbage and thin strips of pork. My okonomiyaki is simple and tends to be dryer and thicker than you usually get at a restaurant. I usually use ground beef or tuna and just like my fried rice recipe, I keep to my rule of three different vegetables, three colors. It's great and anyone can make it. This recipe makes about 3 pancakes and serves 3-4 people.
- 2 cups of flour (about)
- 1 1/2 cups water (about)
- 1 egg
- 150 grams ground beef
- 3-4 cabbage leaves
- 1 carrot
- 1 leek(large green onion) or use regular onion
- 5 grams hondashi fish stock powder(bouillon)
- okonomiyaki sauce(like worcester sauce)
- katsuo-bushi(bonito fish flakes)
- ao-nori power(blue seaweed). I really like this, but was out this time.
- Finely dice the cabbage and cut other vegetables into small pieces.
- Brown the ground beef in a frying pan, then add the vegetables and cook lightly together.
- In a large bowl, combine the flour, water, egg, and fish stock powder.
- Add the stir fry to the batter and mix everything well.
- Use a ladle to spoon the batter on the frying pan one large pancake a a time. Fry and flip.
- Serve with sauce, mayonnaise, bonito flakes and seaweed powder. Sometimes the fish flakes will dance on top because of the steam. Enjoy.