Review/Rate this Recipe Save to MyRecipes Rating:

Title: Alan Nakagawa'S Basic Kansai (Osaka) Style Okonomiyaki
Yield: 1

Ingredients

    1/2 lg head cabbage; finely chopped
  2 1/2 c  flour (preferably japanese
           -flour; which is very fine)
      2 tb dashi; (bonito stock)
      2 c  water
      4    eggs
      4 tb tenkasu; (deep-fried tempura
           - batte
      4 ts pickled ginger; (the dark
           -pink kind that
      1    is thinly sliced)
    1/4 c  green onions; finely chopped
      1    oil for frying
    1/2 c  okonomiyaki sauce
    1/2 c  mayonnaise
      4 ts aonori; (dried green seaweed
           - flak
      4 ts katsuobushi; (dried bonito
           -flakes) hot
      1    japanese mustard

Instructions

After Nakagawa makes the batter, he usually divides it into four
equal parts and adds different items to each. Thus, instead of
serving four plain okonomiyaki, he might serve one with mixed
seafood, one with chicken, one with eggplant and one with yakisoba
noodles. (See variations below.) This way everyone can try a variety
in a single meal. Of course, this recipe is delicious without
additions. Nakagawa recommends Otafuku brand okonomiyaki sauce and
Cupie brand mayonnaise. These products and others called for in the
recipes can be found at Japanese markets.

* Thoroughly mix cabbage, flour, dashi, water, eggs, tenkasu, ginger
and onions in large bowl.

* Heat lightly greased griddle or skillet over low to medium heat.
Ladle approximately 1 cup batter onto hot griddle. If necessary, use
back of spoon to spread batter slightly into circle about 8 inches
across. Cook until bottom of okonomiyaki starts to color and edges
begin to cook, about 10 minutes. Loosen okonomiyaki from cooking
surface. Slide spatula under opposite sides of okonomiyaki, so
spatulas face each other. Using both spatulas, quickly flip
okonomiyaki. Cook until bottom has turned light golden and center is
firm, about 6 to 8 minutes.

* Spoon or squeeze 2 tablespoons okonomiyaki sauce over surface of
each okonomiyaki. Add 2 tablespoons mayonnaise. (Nakagawa likes to
make spirals with okonomiyaki sauce, then mayonnaise.) Sprinkle each
okonomiyaki with 1 teaspoon aonori, then 1 teaspoon katsuobushi.

* Using spatula, cut each okonomiyaki into 4 slices. You may need to
use both spatulas to pull pieces apart. Add mustard to taste and
serve immediately. Repeat until all batter is used.

4 okonomiyaki. Each of 8 servings : 504 calories; 1,153 mg sodium;
112 mg cholesterol; 13 grams fat; 82 grams carbohydrates; 12 grams
protein; 0.09 gram fiber.

Variations: Consider adding various meats or additional vegetables to
the next batch. Remember, okonomiyaki, by definition, means "as you
like it." A basic rule is that you can add 1/3 cup of anything you
like to each okonomiyaki. Make sure additions are cut into bite-size
pieces. Some of the most popular additions include squid, shrimp and
scallops, chicken tenderloins, sausage, yakisoba noodles, eggplant
and pork tenderloin. All of these, except the seafood, should be
cooked before being added to the batter.

To evenly distribute additions throughout the batter, place pieces of
it on the skillet throughout an imaginary 8-inch circle (the size of
the okonomiyaki) and then pour the batter over the bits. Or, you can
mix the additions into the batter, then pour it onto the grill.
Wednesday, October 6, 1999 in the Los Angeles Times

Per serving: 1070 Calories (kcal); 111g Total Fat; (89% calories from fat);
24g Protein; 6g Carbohydrate; 787mg Cholesterol; 873mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Preparation Time: 30 mi

Reviews