Ingredients ( 4 portion)
・80
g squid
・200 g cabbage
・1 egg
・100 g flour
・½ cup water (100ml)
・½ teaspoon salt (2.5g)
・Pepper to taste
・1 teaspoon soy sauce (5ml)
・Vegetable oil for the frying
For the sauce
・2 tablespoons tomato ketchup (30ml)
・1 tablespoon soy sauce (15ml)
・Mayonnaise (optional)
・200 g cabbage
・1 egg
・100 g flour
・½ cup water (100ml)
・½ teaspoon salt (2.5g)
・Pepper to taste
・1 teaspoon soy sauce (5ml)
・Vegetable oil for the frying
For the sauce
・2 tablespoons tomato ketchup (30ml)
・1 tablespoon soy sauce (15ml)
・Mayonnaise (optional)
How to cook
- Slice the squid into 1 cm pieces. Dice the cabbage into ½ cm pieces.
- Whisk the egg in a bowl. Add the water, then the seasonings of salt, soy sauce, and pepper. Work in the flour to form a batter.
- Add
the squid and cabbage, mixing well to ensure they are well mixed with the
batter.
- Heat
the frying pan and lightly coat with oil. Add all of the batter mixture
and spread it out into a round, flat shape about 2 cm thick. Put the lid
on the pan and cook at low heat for 7-8 minutes. When the underside has
turned golden brown, turn over, add a little more oil to the pan, and cook
for another 7-8 minutes until done.
- Mix the tomato ketchup and soy sauce. Turn the cooked Okonomi-yaki on to a plate and generously top with the sauce. A further topping of mayonnaise can be added if wished.
The Varieties of Okonomi-yaki
Okonomi-yaki
can be made with a whole variety of fillings. Pork and cabbage is a
standard ingredient, but fillings with octopus, mentaiko (hot and spicy cod
roe), cheese, kimchi (hot and spicy Korean-style pickles), and mochi (Japanese
rice cakes) are also popular. Okonomi-yaki can also be served with a
layer of fried noodles, in which case it is referred to as Modan-yaki.
There are two main styles of Okonomi-yaki: Kansai style and Hiroshima style. The former mixes the fillings with the batter, while the latter spreads the batter in a crepe-like fashion and then layers it with cabbage, meat, fried noodles, egg or other fillings.
The origins of Okonomi-yaki can be traced to the dishes made from a flour and water batter that were served at the tea ceremonies of Sen no Rikyū, the 16th century figure who did so much to develop tea ceremony in Japan. During the Meiji era from the late 19th century, roadside stalls sold Yōshoku-yaki (‘western-style crepes’), consisting of crepes topped with flaked bonito, Welsh onions and a sauce. They were popular among the common folk. It is said that the dishes subsequently evolved into the Okonomi-yaki that exist today.
There are two main styles of Okonomi-yaki: Kansai style and Hiroshima style. The former mixes the fillings with the batter, while the latter spreads the batter in a crepe-like fashion and then layers it with cabbage, meat, fried noodles, egg or other fillings.
The origins of Okonomi-yaki can be traced to the dishes made from a flour and water batter that were served at the tea ceremonies of Sen no Rikyū, the 16th century figure who did so much to develop tea ceremony in Japan. During the Meiji era from the late 19th century, roadside stalls sold Yōshoku-yaki (‘western-style crepes’), consisting of crepes topped with flaked bonito, Welsh onions and a sauce. They were popular among the common folk. It is said that the dishes subsequently evolved into the Okonomi-yaki that exist today.
