Since I have some experience, I've changed the recipe quite a lot... I'm highly allergic to shellfish, so this version of Okonomiyaki isn't containing any! If you like, you can add shrimps, octopus and calamari as much as you like!
This is for Okonomiyaki as main dish - one per person.
Okonomiyaki for 6 (800kcal/serving):
200g bacon
10 leaves of Chinese cabbage
200g Chinese yam
50g spring onions
3tbsp beni-shoga (red pickled ginger)
2 eggs
500g flour
2tbsp baking powder
600ml dashi stock
30g tempura flour (to make Tenkasu)
salad oil
salt
okonomiyakisauce (commercial)
mayonnaise
dried bonito flakes
(optional) aonori
1. Seperate the cabbage into hard part and leaves. Chop the stem part thinly and cut the leaves into 1cm pieces.
2. Cut the spring onions into rings. Grate the yam. Chop the beni shoga into fine pieces. Cut the bacon strips into 3cm pieces!
3. Let's make tenkasu! Mix tempura flour with water to make an almost fluid batter.
4. Now we're going to deep fry the batter. Heat enough oil in a pan to ca. 180°C. Add the batter drop by drop and fry until golden brown! Remove from the oil and lay on a plate covered with a kitchen towel.
5. Let's make the Okonomiyaki batter! Put flour in a big bowl. Add the dashi stock little by little and whisk. Add the grated yam.
6. Now add the ingredients. Add the cabbage, spring onions and ginger.
7. When the tenkasu has cooled down, add it as well and mix everything.
8. Let's make Okonomiyaki! In a pan, bring 2tbsp of salad oil to medium heat.
9. Pour 1/5 of the dough in the hot pan and quickly bring it into round shape!
10. Lay 1/5 of the bacon on top. Add a little more dough fluid on top, so the bacon will stick when it's turning time.
11. When the downside is browning and bubbles appear on the upper side, you have to flip the okonomiyaki over!
12. Fry until cooked through, then remove from the pan and repeat for the rest dough.
13. At the end, put on Okonomiyakisauce, mayonnaise and sprinkle bonito flakes and aonori!
いただきます！
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