|So quick and easy to make, Okonomiyaki has always been a favorite in our family.When I was a little kid we used to call it "okonomi-yummy"!|
This time I made it with bacon, however thinly sliced pork is the original version.
Scroll down past recipe to see more variations.
| Okonomiyaki (makes 4 large)|
Essential Ingredients of Okonomiyaki:
Other ingredients I used tonight:
I was shocked to see "Okonomiyaki" recipes on Taste dot com dot au, (Australia's #1 recipe site) which were nothing like okonomiyaki! The three recipes had, without exception, too much flour and were more like a vegetable pancake (which Okonomiyaki is not, really.)
The essense of Okonomiyaki is Dashi (Japanese Katsuo fish stock), and then
Cabbage, Eggs and only just enough flour to hold it together.
I don't know how anyone could call something Okonomiyaki if it doesn't have Okonomi (or Tonkatsu) sauce spread on top!
Having said that, there are MANY variations of okonomiyaki. Some of my favorites are:
Kaki Okonomiyaki (Oysters mixed into the batter, no meat on top)
Ebi Okonomiyaki (Prawns mixed into the batter, with or without pork on top)
Mochi Cheese Okonomiyaki (Put down a thin layer of cabbage mixture in the frypan, place thinly sliced mochi and a little grated cheese in the middle, and put some more cabbage mixture on top. When it is done, it will have a mochi-mochi gooey centre.)
Hiroshima-yaki This one has a layer of yakisoba noodles and an egg on top
Modan-yaki Similar to Hiroshima-Yaki, but with the cabbage and batter mixed.
As long as you stick to my list of "Essential Ingredients of Okonomiyaki" I think you'll be pretty safe calling it okonomiyaki.