Just that I haven’t emphasised enough, this is a cheating version of an okonomiyaki. Some Japanese people probably hate me right now for spoiling their recipe with one of the most popular foods in Osaka. It is embarrassing that I don’t have the key ingredient ‘Nagaimo’, a species of yam that I just cannot get in Finland, like many other things. So bear with me, this is my cheat and easy version of okonomiyaki. And seriously I think it is as good as those I ate in Osaka. (with a beer or sake in my hand of course)
(Make 2 servings)
130g Cabbage, shredded
1 Small carrot, peeled and shredded
1 Chili, minced
1 Spring onion, minced
80g Mushroom of your choice, diced ( or pork, chicken, salmon, etc.)
1/4 tsp Salt
1/4 tsp Garlic powder
Dash of white pepper
1/4 tsp Soy sauce (optional)
Homemade barbecue sauce:
- 2 tbsp Ketchup
- 1,5 tbsp Worcestershire sauce
- 1,5 tbsp Oyster sauce/ Vegetarian stir fry sauce
Shicimi (Japanese spice mixture) / chili powder (optional)
Aonori (Japanese seaweed powder) / seaweed, ripped
Katsuobushi (Japanese bonito flakes)
1) In a big bowl, slightly beat in eggs, mix in water and flour and let it rest for 15 minutes.
2) Add the rest of the ingredients, stir lightly to mix well.
3) Heat up 2 tbsp oil in a frying pan. Pour out half the mixture into the pan and form a round shape. Turn heat to medium low. Let it fry until golden brown from the bottom, flip and continue to fry the other side. (Each side about 3-4 minutes)
4) To serve, spread 2 tbsp of homemade barbecue sauce on top of the pancake, follow by drizzling some mayonnaise, shicimi powder, ripped seaweed and bonito flakes. Serve immediately.