Ok-Oh-No-Miyaki (Okonomiyaki made in the good ol' USA)

Tested and approved!

Ingredients

Batter

¼ head of cabbage

Otafuku Okonomiyaki Flour (bought from H-Mart)

2 Eggs

¼ cup Water

Toppings

Okonomiyaki sauce

Mayonnaise

100g of thick slicked bacon, cut into pieces (we used super thinly sliced hot pot pork from H-Mart)

1 tbsp panko

1 tsp Furikake Dried bonito flakes

Eggs

(Optional) Cooked ramen or udon noodles

Okonomiyaki Sauce (see notes)

1 tbsp Worcestershire Sauce

½ tbsp Ketchup

½ tbsp Soy Sauce

Steps

1. Cook bacon/thinly sliced pork to desired doneness, remove from heat, and reserve for later.

2. In oil, cook a spoonful of batter to mimic tempura bits. Remove from oil and set aside.

3. Shred cabbage and set aside.

4. Mix flour, eggs, and water according to flour directions. Mix in cabbage.

5. Preheat pan to medium high. Add batter and reduce heat to medium. Sprinkle on the fried batter bits and a little panko.

6. Cook for 5 minutes or until golden brown, flip, and cook for 5 more minutes or until golden brown on that side.

   1. At the same time if possible (if you have a flat griddle), fry a small amount of noodles and an egg.

7. Place okonomiyaki on plate and layer on pork, noodles, and egg. Brush with sauce, top with drizzle of mayo and toppings of your choice.

   1. We meant to add in bonito powder, green onions, and bean sprouts... but forgot to buy them.

Notes

I have a large electric griddle, so making everything at the same time and then layering it was actually possible. I definitely forgot some ingredients that add good texture, but what we did use worked incredibly well. The Okinomiyaki Flour sold at H-Mart made my life a lot easier, since I wasn't sure if the plain flour and corn starch recipe I saw online would really cut it. Sometime I will also try adding fried onion instead of the fried batter in lieu of tempura bits.

We did not try making our own sauce, yet. I happened to have some from our last trip on hand. There is the recipe above and this one below that we will try in the future.

Okonomiyaki Sauce (alternate)

1 tbsp Hoisin Sauce

½ tbsp Soy Sauce

Other Commentary

Since having okonomiyaki in Osaka, David and I have been fascinated by the idea of making it at home. I wanted to take some American recipes I have found for it, downsize them a bit, and also make them reasonable for making without need of an Asian grocery store right next door. Unfortunately, that does mean that the resulting dish will lack some of the flavors and depths of the original, but I’m not here for perfection – I’m here for a good time.