Recipe for Okonomiyaki (japanese vegetable pancakes)
Portionen / Serves: 2 servings
- 300g flour
- 220 ml water
- 2 eggs
- ½ package baking powder (2-3 tsp)
- ½ package dashi powder
- ¼ green cabbage, minced
- 4-5 spring onions, minced
- mushrooms
- squid
- corn etc.
- Mayonnaise
- Okonomiyaki Sauce (from the asian supermarket, alternative: Curry ketchup)
- Bonito Flakes (Katsuobushi = dried, fermented, and smoked skipjack tuna)
- (optional) algae powder
- Your imagination is your limit. In Japan the dough is prepared to taste as well.
- Mix the dry ingredients first, then add the eggs and water.
- Whisk the dough until smooth.
- Add cabbage, spring onion and other optional ingredients to taste.
- There should be enough batter to cover all ingredients while the ingredients shouldn't be swimming in it.
- Heat oil in a big pan on medium heat.
- Add one big scoop of the batter to the pan and press it on a little.
- On low to medium heat let the dough simmer until it starts to get cooked on the upper side.
- Carefully turn your okonomiyaki over once the bottom is golden brown.
- Once the other side is cooked golden as well it's ready to be served.
- Evenly spread both mayonnaise and okonomiyaki sauce on top.
- Add a dash of algae powder and lastly the Bonito flakes. (Note: The bonito flakes will begin 'dancing' because of the heat. Weird but harmless)
Recipe by Purple Avocado at https://purpleavocado.de/en/okonomiyaki-cats-cosplay/
3.5.3226