Okonomi yaki

Name: Okonomi yaki
Yield: 2 servings
Cuisine: British
Ingredients: 200 ml Fish stock; 80 g. Chinese yam (grated) *Use potato if you can’t get Chinese yam*; 2 Table spoons Sushi ginger (chopped); 150 g Cabbage (chopped); 150 g Plain flour; 1 t.spoon baking powder (optional); 2 Eggs; 40 g Tenkasu (scraps or wibbits from your chip shop, optional); 40 g Chopped bacon; For topping sauce; 3 Table spoons tomato ketchap; 2 Table spoons worcestershire sauce; 1 Table spoon soy sauce; 1/2 Table spoon sugar; Other topping; mayonnaise; katsuo bushi (shaved dried fish); aonori (green sea vegetable flakes)

Japanese Ideas @Japanese_Ideas

Nottingham, U.K.

This savoury pancake is a typical lunch menu in Kansai region of Japan (Osaka, Kyoto area).

You can use potato instead of Chinese yam. You can use thinly sliced pork, prawns or squid in place with bacon. For vegetarian version use chopped French beans instead of bacon.

This savoury pancake is a typical lunch menu in Kansai region of Japan (Osaka, Kyoto area).

You can use potato instead of Chinese yam. You can use thinly sliced pork, prawns or squid in place with bacon. For vegetarian version use chopped French beans instead of bacon.

Japanese Ideas @Japanese_Ideas

Nottingham, U.K.

This savoury pancake is a typical lunch menu in Kansai region of Japan (Osaka, Kyoto area).

You can use potato instead of Chinese yam. You can use thinly sliced pork, prawns or squid in place with bacon. For vegetarian version use chopped French beans instead of bacon.

This savoury pancake is a typical lunch menu in Kansai region of Japan (Osaka, Kyoto area).

You can use potato instead of Chinese yam. You can use thinly sliced pork, prawns or squid in place with bacon. For vegetarian version use chopped French beans instead of bacon.

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Ingredients

2 servings

200 mlFish stock
80 g.Chinese yam (grated) *Use potato if you can’t get Chinese yam*
2Table spoons Sushi ginger (chopped)
150 gCabbage (chopped)
150 gPlain flour
1t.spoon baking powder (optional)
2Eggs
40 gTenkasu (scraps or wibbits from your chip shop, optional)
40 gChopped bacon
For topping sauce
3Table spoons tomato ketchap
2Table spoons worcestershire sauce
1 Table spoonsoy sauce
1/2 Table spoonsugar
Other topping
mayonnaise
katsuo bushi (shaved dried fish)
aonori (green sea vegetable flakes)

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Steps

1

Put all the sauce ingredients into a pan and cook on the low heat for a few minutes until thickened.
2

Mix fish stock, Chinese yam and ginger in a bowl. Add flour (+baking powder if using) and cabbage and mix well.
3

Break eggs in the batter, add tenkasu if you have and roughly mix.
4

Heat a frying pan with a little oil, pour half the mixture and spread.
5

Put half the bacon over the mixture, lower the heat and cook for 7 minutes.
6

Turn over and cook further 4 minutes or so.
7

Repeat the other half.
8

Spread the sauce and decorate with mayonnaise and katsuo bushi.

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Cooksnaps

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Japanese Ideas @Japanese_Ideas

on January 27, 2017 17:16

Nottingham, U.K.

I'm sharing dishes ordinary Japanese people eat on ordinary days using easily available ingredients in the U.K.I have been running Japanese cookery classes in Nottingham, U.K. since 2007. I also do supper club/pop up restaurant.Please visit my websitewww.japaneseideas.co.ukand Facebook pagehttps://www.facebook.com/JapaneseIdeas/?ref=bookmarks