Okonomiyaki

The first time I tried okonomiyaki was in Osaka. I remember sitting at the counter watching the cook prepare it right in front of me. He took an incredible mountain of cabbage, cracked an egg over it, added the batter and mixed everything together. Then the whole pile went straight onto the hot grill. I was honestly amazed by how much cabbage went into one pancake and couldn’t wait to try it. Some time later it came back crispy on the outside, soft inside, covered with sweet sauce, creamy mayo and dancing bonito flakes. One bite and I completely understood why Osaka is so proud of this dish. I loved it so much that I ended up dragging a bag of okonomiyaki flour all the way back to Serbia. Now whenever I make it at home, the smell instantly brings me back to that counter in Osaka.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the batter

Step 2

In a bowl mix the okonomiyaki flour and water until smooth.

Step 3

Add cabbage and egg. Mix lightly from bottom to top with a spatula so air stays in the batter. It will look like way too much cabbage but that’s exactly how it should be.

Step 4

Heat a griddle or pan to about 200°C. Lightly oil it. Pour batter to make ~15 cm pancake. Put bacon on top. Cook for about 5-8 minutes, depending on your pan and stove.

Step 5

When the bottom is golden brown, flip. Cover with a lid and cook 5–6 minutes. Flip again and cook about 1 more minute.

Step 6

Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayonnaise.

Step 7

Top with a handful of bonito flakes.