Chef Kawagoe, who worked part-time at an okonomiyaki restaurant in his youth, creates an exquisite okonomiyaki using store-bought okonomiyaki flour, leveraging his experience in Osaka. Pork belly, seafood mix, and grated yam create a fluffy texture. Sautéed onions in butter soy sauce are the secret ingredient, allowing you to enjoy a restaurant-quality, authentic taste at home.
Ingredients
Main Ingredients (2 servings)
- Okonomiyaki flour <b>100g</b>
- Egg <b>1</b>
- Cabbage <b>300g</b>
- Onion <b>50g</b>
- Pork belly <b>80-100g</b>
- Grated yam <b>100g</b>
- Seafood mix <b>100g</b>
- Dried shrimp
- Tempura scraps
- Pickled ginger
- Butter <b>5-10g</b>
Seasonings
- [A] Soy sauce to taste
- [A] Salt to taste
- [B] Otafuku Sauce (Okonomiyaki Sauce)
- [B] Mayonnaise
- [B] Dried green laver
- [B] Bonito flakes
Steps
- Grate the yam. Thaw the frozen seafood mix as well.
- Roughly chop the cabbage.
- Slice the onion and roughly chop it to a similar size as the cabbage.
- Roughly chop the dried shrimp. Prepare chopped pickled ginger.
- Lightly oil a frying pan, add the chopped onion, and sauté. Sprinkle with a little salt.
- Add the thawed seafood mix, a little butter, and a little soy sauce, and sauté. Once the flavors have melded, turn off the heat and let it cool down.
- In a bowl, combine 100g okonomiyaki flour, 150ml water, and 1 egg, and mix well. It's okay if there are some lumps.
- Add the 300g roughly chopped cabbage to the mixed batter and mix gently.
- Add the 100g grated yam to your liking.
- Add the roughly chopped dried shrimp, chopped pickled ginger, and tempura scraps to your desired amount, and mix until the batter is smooth.
- Add the cooled butter-soy sauce sautéed onion and seafood mix to the batter.
- Mix everything lightly to complete the okonomiyaki batter. [This is the key!] Sautéing the onions greatly enhances their sweetness, resulting in a superior taste.
- Lightly oil a frying pan, turn off the heat, and shape the batter into a circle before placing it in the pan.
- Turn the heat to medium-low, place the 80-100g pork belly slices on top of the shaped batter, and lightly sprinkle with salt.
- Place a small amount of batter on top of the pork belly slices to act as a binder.
- Cover with a lid and steam over low heat. [This is the key!] Steam slowly over low heat to ensure the outside doesn't burn and the inside is cooked thoroughly.
- Once one side is browned, flip it over.
- Cover again with a lid and steam.
- Check if the entire batter is cooked through by slightly peeking into the center and ensuring no white liquid comes out.
- Finally, increase the heat slightly to crisp up the pork belly.
- Transfer the cooked okonomiyaki to a plate.
- Spread with Otafuku Sauce (Okonomiyaki Sauce).
- Squeeze on mayonnaise.
- Sprinkle with dried green laver.
- Finally, top with bonito flakes to complete.
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