By Robert Giulietti For the North American Post
Okonomiyaki Batter Mix
2 cups Otafuku Okonomiyaki Flour (Grocery Special $2.99)
1 ½ cup Water (Grocery Aisle 7A)
4 cups Shredded Cabbage (Produce Dept)
4 pc Green Onion (Produce Dept)
1 cup Grated Naga Imo / Japanese style mountain potato (Produce Dept)
4 eggs Eggs (Grocery Aisle 11A)
1 cup Tenkasu / Tempura flakes (Grocery Aisle 6A)
16 pc Sliced Pork Belly (Meat Dept)
Otafuku Okonomi Sauce (Grocery Special $3.99)
Japanese Style Mayonnaise (Grocery Aisle 4A)
Katsuobushi / Bonito Flakes (Grocery Aisle 6A)
Aonori / Seaweed powder (Grocery Aisle 6A)
Kizami Shoga / red pickled ginger (Grocery Aisle 1A)
1 tsp Vegetable oil (Grocery Aisle 4A)
Prepare batter: Mix Flour and water in a large bowl until flour completely dissolves. In another bowl, mix cabbage, green onion, naga imo, eggs and tenkasu. Mix with the flour/water batter right before grilling.
Grill Okonomiyaki: Heat pan and add oil until barely smoking, add the batter mixture and vegetables and make an eight inch flat pancake about an inch thick. Adjust heat as necessary. As the bottom becomes cooked, layer the top of the pancake with thinly sliced pork belly (or other chosen sliced meat) then cover and allow to cook for two minutes. Flip so the pork side becomes cooked for about 2-3 minutes. Flip once more after the pork side is completely cooked so that the pork side is on top.
[Editor’s Note] This is a joint project with the Uwajimaya Seattle. The writer usually appears at the store for cooking demo with this recipe on Friday. He can be reached at robertgiulietti@ uwajimaya.com.