Try this Okonomiyaki recipe, or contribute your own. "Main Dish" and "Vegetables" are two of the tags cooks chose for Okonomiyaki."I didn't make sauce or use sake, but loved base and think its a great veggie meal" - Milba
Yield: 2 Servings Ready in 45 minutes
favorite of 4 people 3 people want to try
|-- SAUCE --|
|1 1/2 tablespoonsWorcestershire Sauce|
|1/4 teaspoonDijon or Creole mustard|
|1 teaspoonTamari soy sauce|
|-- OKONOMIYAKI --|
|2 cupsCabbage; shredded 1 1/2" str|
|4 Green onions; sliced|
|1/4 cupVegetable oil|
|1/2 cupAnything that you want in it|
1. Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature.
2. Beat the eggs in a large bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake. Fold in the cabbage and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/2 of the mixture.
3. Heat 1 tablespoon of the oil in a standard 10-inch skillet. Spoon 1/2 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/2 of whatever other ingredients you have on top. Cook each side on medium heat for 2 minutes until lightly browned. Reduce the heat to low and cook, covered for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula. Prepare the other okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time.
4. Serve immediately topped with the sauce or with mayonaise.
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I didn't make sauce or use sake, but loved base and think its a great veggie meal
1 years, 4 months, 3 weeks, 2 days, 7 hours, 44 minutes ago
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