Okonomiyaki (Kansai Style)
I’ve always wanted to bring home a memory of my favourite city, Osaka, and this homemade savoury pancake did it justice. The name Okonomiyaki derived from the word okonomi, meaning "whatever you like" and yaki meaning "cooked", hence I chose octopus leg and bacon as topping but you may add on shrimp, oyster, beef or any other leftovers in your fridge! I much prefer this thick & chewy version compared to the thinner, noodle-based Hiroshima counterpart.
Okonomiyaki (Kansai Style)
I’ve always wanted to bring home a memory of my favourite city, Osaka, and this homemade savoury pancake did it justice. The name Okonomiyaki derived from the word okonomi, meaning "whatever you like" and yaki meaning "cooked", hence I chose octopus leg and bacon as topping but you may add on shrimp, oyster, beef or any other leftovers in your fridge! I much prefer this thick & chewy version compared to the thinner, noodle-based Hiroshima counterpart.
Cara Membuat
- 1
Mix the okonomiyaki sauce ingredients until sugar is completely dissolved. Adjust according to taste.
- 2
Mix in all batter ingredients until all flour and sugar completely dissolved with no air bubbles. The consistency should be quite thick like a regular pancake batter
- 3
Spread cooking oil evenly on frying pan, medium-high heat. Pour 7/8 part batter, leave a few spoonfuls for later.
- 4
Quickly distribute the toppings as desired, spread 3 spoonfuls of okonomiyaki sauce and the rest of the batter to make everything adhere together. Close lid for 2 minutes or until the base is browned.
- 5
If you suck at flipping pancakes over (it’s quite heavy!) put a plate upside down on the pan, flip it over and slide your okonomiyaki to cook the other side. Spread the rest of your okonomiyaki sauce. Close lid for another 5-6 minutes to let the toppings and batter cook evenly.
- 6
Garnish with mayonnaise, aonori seaweed, and katsuobushi.
Cooksnap
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