Okonomyaki

Ingredients

For the Base Batter

• 1 cup all-purpose flour
• ¼ tsp kosher salt
• ¼ tsp sugar
• ¼ tsp baking powder
• 5.6 oz nagaimo/yamaimo
• ¾ cup dashi (powder in boiling water)

For the Okonomiyaki

• ½ head green cabbage (large; 1.4 lb, 640 g)
• ¼ cup pickled red ginger
• 4 large eggs (50 g each w/o shell)
• ½ cup tenkasu/agedama (tempura scraps)
• Neutral oil

Instructions

Before You Start: If time allows, let the batter rest for at least one hour (and up to overnight) for a fluffier okonomiyaki. Now, gather all the ingredients.

To Prepare the Base Batter

1. In a large bowl, combine 1 cup all-purpose flour (plain flour), ¼ tsp kosher salt, ¼ tsp sugar, and ¼ tsp baking powder. Mix all together.
2. Add the grated nagaimo and ¾ cup dashi to the bowl.
3. Mix it all together until combined and set aside while you prepare the ingredients. If time allows, cover the bowl with plastic wrap, put it in the refrigerator, and let the batter rest for at least one hour (and up to overnight). Tip: Resting the batter relaxes the gluten, improves the flavor, and makes the okonomiyaki fluffier. Some okonomiyaki shops refrigerate the batter overnight.

To Prepare the Ingredients

1. Discard the core of ½ head green cabbage and cut into ½-inch (1.3-cm) slices.
2. Then, mince the cabbage strips.

To Prepare the Okonomiyaki Batter

1. If you rested the base batter for an hour or longer, take it out from the refrigerator. Add 4 large eggs (50 g each w/o shell), ½ cup tenkasu/agedama (tempura scraps), and two-thirds of the pickled red ginger to the bowl. Mix until combined.
2. Add the minced cabbage to the batter, one-third of it at a time. Mix well before each addition.
3. Check the consistency of the okonomiyaki batter. Make sure the cabbage is coated well in the batter. You do not need to use all the minced cabbage if it is overpowering the batter.

To Cook the Okonomiyaki

1. Prepare a large frying pan. In the pan, heat a bit of neutral oil on medium heat. When it‘s hot (400ºF or 200ºC), add one portion of the batter to the pan.
2. Spread and shape the batter in a circle about 6 inches (15 cm) in diameter.
3. When the bottom side is nicely browned, flip it over.
4. Gently press the okonomiyaki to fix its shape and keep it together. Cook, covered, for another 5 minutes.
5. Flip it over one last time and fix its shape. Then cook, uncovered, for 2 minutes.
6. Transfer the cooked okonomiyaki to a plate. Continue cooking the rest of the okonomiyaki.

Credit: Just One Cookbook