Yesterday I tried making okonomiyaki again and, I have to say, I’m getting good at this! It was the first time I’ve made a really ‘successful’ okonomiyaki, and it tasted great. I think the success might have been down to using slightly better ingredients than usual, and taking my time a bit more. For those of you that don’t know, okonomiyaki (お好み焼き) is usually described as a ‘Japanese savoury pancake’, and the word ‘okonomiyaki’ basically means ‘what you like – grilled’. So, in the spirit of ‘what you like’, I have created my own ebi (prawn) okonomiyaki recipe.
All of the ingredients you’ll see below should be available from your local Japanese or Asian supermarket (if you’re in Japan, that’s just your local supermarket, you lucky things!). This time I bought my ingredients at my local store, Atariya, in North Finchley. Don’t be put off by using Japanese ingredients – as long as you can find okonomi sauce, the rest can be improvised!
Ebi Okonomiyaki (エビお好み焼き)
Ingredients (serves up to 6)
- 100g okonomiyaki flour (Various types are available, but this time I tried one which included some powdered prawns and scallops. You can use plain flour though, if you can’t find okonomiyaki flour.)
- 160ml water
- 2 eggs
- 300g cabbage (shredded) (You can use any kind of cabbage – this time I used a regular British cabbage, but Chinese cabbage works well too.)
- 2 spring onions (Can substitute with leeks.)
- 100g cooked, shelled prawns (I’m often really lazy and buy them ready cooked from the supermarket, but this time I bought fresh ones and cooked them and they were much tastier!)
- Okonomi sauce (お好みソース)
- Mayonnaise (I used Kewpie, because I prefer the taste of Japanese mayonnaise, but you can use any type you like.)
- Katsuobushi (かつおぶし) (Sometimes called ‘bonito’, this is dried, fermented, smoked skipjack tuna . If you can’t find this (or can’t afford it), you can leave it off.)
- Aonori (アオノリ) (A kind of powdered seaweed.)
- Tenkasu (天かす) (Crunchy bits of deep-fried flour batter – it’s the first time I tried using this ingredient in okonomiyaki!)
- Vegetable oil
Cook the prawns in a little oil until they are pink, then set them to one side.
Whisk the flour and water until smooth. Add the eggs.
Add the chopped vegetables and gently mix.
Add the prawns and tenkasu and gently mix.
Pour the mixture into a frying pan and cook it like a pancake. Be patient!
When the mixture starts to solidify, flip it over.
When both sides are cooked, simply slip the okonomiyaki onto a plate.
Drizzle with okonomi sauce, mayonnaise, aonori and finally katsuobushi. Watch the katsuobushi ‘dance’ with the heat – it’s mesmerizing!
I’m really enjoying my Japanese cookery experiments at the moment, which is why you get a bonus recipe this month! I’ll be back as usual with my monthly recipe in February and don’t forget, this time the recipe choice is up to YOU! Just take a look at this post and vote for the recipe you’d like me to cook.