1 1/2 C. Flour
1 C. Water
2 Eggs
1/4 Head of Cabbage (approx.)- thinly sliced then cut to about 3/4 inch long
Ham (or other meat of choice such as shrimp)
Cheese (I like Colby/Jack and Mozzarella)
Tonkatsu Sauce
Kewpie Mayo
Dancing Fish Flakes (Katsuo)
Whisk together flour, water, and eggs (batter should be about the same consistency as pancake batter so adjust accordingly). Mix in chopped cabbage (batter should evenly cover all cabbage). In a hot, oiled frying pan spread a layer of cabbage mixture (be sure it's not too thick or it won't cook all the way through). Then layer on cheese, meat, and another very thin layer of cabbage mix. Continue cooking on first side for approximately 5- 8 minutes (heat should be about Med to Med-High). Flip the Okonomiyaki and cook for about 3 minutes more (go ahead and squish it down with a spatula to spread it out more so the middle gets fully cooked). Remove to serving plate and top with Tonkatsu sauce (either storebought or see recipe below), Kewpie mayo (found in the Asian section), and dancing fish flakes. The dancing fish flakes can be hard to find, but they are tissue paper thin flakes of fish that twist and turn from the steam of the Okonomiyaki. You may choose to omit these, but for me it's just not the same without them.
Variation: Okonomiyaki actually means, essentially, "as your heart desires" so feel free to mix it up the way you like it. Dallin prefers to add vegetables and mix everything together before frying.
TONKATSU SAUCE
1/4 C. Ketchup
6 tsp. Soy Sauce
4 tsp. Worchestershire Sauce
2 tsp. Sugar
2 tsp. Applesauce
6 tsp. Vinegar (calls for rice wine but I use white)
4 tsp. Yellow Mustard
1/4 tsp. Allspice
1/8 tsp. Cloves
1/4 tsp. Garlic Powder
Mix all ingredients together and allow time for flavors to combine.
1 C. Water
2 Eggs
1/4 Head of Cabbage (approx.)- thinly sliced then cut to about 3/4 inch long
Ham (or other meat of choice such as shrimp)
Cheese (I like Colby/Jack and Mozzarella)
Tonkatsu Sauce
Kewpie Mayo
Dancing Fish Flakes (Katsuo)
Whisk together flour, water, and eggs (batter should be about the same consistency as pancake batter so adjust accordingly). Mix in chopped cabbage (batter should evenly cover all cabbage). In a hot, oiled frying pan spread a layer of cabbage mixture (be sure it's not too thick or it won't cook all the way through). Then layer on cheese, meat, and another very thin layer of cabbage mix. Continue cooking on first side for approximately 5- 8 minutes (heat should be about Med to Med-High). Flip the Okonomiyaki and cook for about 3 minutes more (go ahead and squish it down with a spatula to spread it out more so the middle gets fully cooked). Remove to serving plate and top with Tonkatsu sauce (either storebought or see recipe below), Kewpie mayo (found in the Asian section), and dancing fish flakes. The dancing fish flakes can be hard to find, but they are tissue paper thin flakes of fish that twist and turn from the steam of the Okonomiyaki. You may choose to omit these, but for me it's just not the same without them.
Variation: Okonomiyaki actually means, essentially, "as your heart desires" so feel free to mix it up the way you like it. Dallin prefers to add vegetables and mix everything together before frying.
TONKATSU SAUCE
1/4 C. Ketchup
6 tsp. Soy Sauce
4 tsp. Worchestershire Sauce
2 tsp. Sugar
2 tsp. Applesauce
6 tsp. Vinegar (calls for rice wine but I use white)
4 tsp. Yellow Mustard
1/4 tsp. Allspice
1/8 tsp. Cloves
1/4 tsp. Garlic Powder
Mix all ingredients together and allow time for flavors to combine.
