Okonomiyaki
Ingredients Amount
AP Flour 120g
Salt ¼ tsp.
White sugar ¼ tsp.
¼ baking powder
Taro root, grated finely 160 g
Dashi 180 ml
Eggs 4 each
Green cabbage, finely chiffonade 750 g
Pickled Ginger , minced 2 Tbsp.
Tempura flakes 1 cup
Pork, very thinly sliced 225 g
For Sauce:
White Sugar 1 ½ Tbsp.
Oyster sauce 2 Tbsp.
Ketchup 2 oz.
Worcestershire sauce 2 oz.
Method
1. Make sauce – combine all ingredients together, gently warm – do not boil – to dissolve sugar. Remove from heat and hold.
2. In a separate bowl combine Flour, salt, sugar, baking powder, grated taro. Whisk together eggs and dashi – gently fold this mixture in to make a batter.
3. Fold cabbage and pickled ginger into batter. Finally, fold in tempura flakes.
4. Pre heat a cast iron skillet, lightly oil the entire interior surface. Do not over heat – it should be hot enough to cook, but not to scorch and burn.
5. Spoon batter into skillet to the desired diameter and allow to cook until golden ands crisp on one side. Layer the sliced pork over the un-cooked side and flip – so that the pork is on the surface of the skillet.
6. When crisp on both sides and “done” in the center, slide cake onto serving platter.
7. Drizzle mayonnaise and Sauce in a lattice pattern over the top.
8. Complete garnish with thinly sliced scallions and dried bonito flakes.
9. Slice into wedges or serve whole – to be eaten with hands.