So I promised I would post this recipe once I tried it, so here it is!
I fixed this for Dave and I for a late lunch Sunday.... and it was so filling we didnt eat for the rest of the day!!
It's really hard to compare Okonomiyaki to anything we eat in the Western world.... is it an omelette? A pizza? A pancake? Its none, or all... I cant decide. But one thing it is.. and that is friggin awesome!
The word okonomi means, "As you like it".. so outside of the basic flour/egg/water batter, you can add absolutely anything you want... and as much of it as you want, as I've seen from various online images, some look just like an eggy omelette, some look like masses of cabbage barely being held together by a bit of egg batter. So I guess your taste and imagination are the limit!
So here we are... Shizu's Okonomiyaki, the way Shizu likes it ;-) And Dave and I apparently too.
for the batter
1/2 cup okonomi flour (a special seasoned flour, I did a search on google, some online Asian markets sell it)
3 tbsp water
for the filling
1/2 cup shredded cabbage
1/2 cup thinly sliced pork (we marinated thin pork loin in soy sauce, then sliced into strips)
1/2 cup corn
for the topping
Utsa-sauce (very much like Worcestershire sauce, but thicker and sweeter)
Kewpie mayo (Japanese mayonaise, a little runnier and sweeter than our mayo... reminds me of English salad cream)
Mix the batter, once smooth, add corn and cabbage.
Fry the pork in a bit of oil until cooked, then pour over top the batter. Cook until it begins to firm, then flip... cooking through.
Serve with toppings drizzled, spread, sprinkled... however you like it.
Thanks so much Shizu for sharing this with us!!
the photo, by the way, is the recipe and photo Shizu sent us. =)