How good does a pancake stuffed with cabbage sound?
I first thought not appealing.
Too odd. How mistaken I was! Okonomiyaki is a scrumptious amalgam of vegetables and meats topped with sweet salty sour sauce, smooth mayonnaise, and silly waving pink flakes. You can have it as you like it: for me it’s shrimp, scallops, and squid.
A bit of history from the net:
Edo-era (1603 to 1868), ruled by the shoguns of the Tokugawa family
was a thin dessert pancake service for Buddhist ceremonies made from water and flour and topped with miso.
The Meiji period (1868 – July 1912), “enlightened rule”
From this Tokyo confectioners developed “monja-yaki”**
developed: a sweet thin pancake for children.
Taisho-era (1912 – 1926), a wave of Westernization
a comment I added about geisha
is another version, rolled up on a stick, made its way around the country, from festival to festival.
The name okonomiyaki was coined around 1935.
Osaka-style okonomiyaki: ingredients are mixed with the batter
ingredients on the batter after it has been spread on the griddle·
Japanese Stuffed Pancake
from: The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
- ¼ cup tomato ketchup
- 1 ½ Tablespoons Worchestershire sauce
- ¼ teaspoon smooth French mustard
- 2 Tablespoons mirin
- 1 Tablespoon sugar
- 1 teaspoon shoyu
In a small saucepan, combine these ingredients. Over medium heat, bring the sauce to a boil, then lower heat and cook for 3 minutes. Remove from heat and set aside.
- 1 cup Japanese cake flour
- 1 cup water or dashi
- ½ teaspoon salt
- 3 Tablespoons grated yama-imo, or 2 Tablespoons potato starch
Mix the batter in a suitable bowl. Divide into 2 bowls.
- 3-4 ounces bay scallops
- 3-4 ounces squid, cut into small pieces
- 3-4 ounces peeled and deveined shrimp, cut in half lenthwise
- An equal amount of shredded cabbage to the seafood
- ¼ cup thin sliced green onions
- 2 Tablespoons pickled ginger, chopped
- 2 eggs
Put equal amounts of the ingredients into the two bowls with the batter. Make a depression in the stuff and add 1 egg to each bowl. Mix the ingredients of one bowl. (You will cook up the 2nd bowl after you eat the first.)
- 2 to 3 Tablespoons of vegetable oil
Heat a skillet over medium heat, add a bit of oil, and spread it around with a paper towel. Pour the contents of one bowl in and shape it into a circle about 7″ across. Cook until the bottom is golden. Use 2 spatulas to turn the pancake and press to flatten. Cook until it’s browned. Use a pastry brush to spread the sauce on the pancake.
- 2 Tablespoons toasted and crumbled nori
- ¼ cup katsouobushi (bonito flakes)