*Courtesy of Amy Kaneko, author of Let’s Cook Japanese Food!*
“Okonomiyaki, literally “grilled as you like it,” originated in Osaka. A popular group meal, it is often served with Yakisoba, and Hiroshima-style Okonomiyaki marries the two into a sort of noodle-filled pancake. It’s easy to prepare at home and a real crowd-pleaser, for kids and drinking buddies alike. For more everyday recipes for authentic Japanese dishes, check out Amy Kaneko’s Let’s Cook Japanese Food! cookbook published by Weldon Owen: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772/ref=sr_1_1?ie=UTF8&qid=1491254464&sr=8-1&keywords=Let%27s+Cook+Japanese+Food%21
Ingredients: [‘bacon’, ‘shrimp’, ‘all-purpose flour’, ‘baking powder’, ‘salt’, ‘eggs’, ‘green cabbage’, ‘green onion’, ‘canola oil’, ‘mayonnaise’, ‘bonito flakes’, ‘powdered seaweed’]
Quantity of Ingredients: [“10 slices thick-cut bacon”,”5 -6 shrimp”,”1 cup all-purpose flour”,”1/2 teaspoon baking powder”,”1 pinch salt”,”2 large eggs”,”1/2 medium head green cabbage, coarsely chopped “,”1 green onion, including tender green top, thinly sliced “,”4 tablespoons canola oil or 4 tablespoons other neutral oil”,”1/4 cup mayonnaise, for serving “,”1 cup bonito flakes (katsuobushi)”,”1 cup powdered seaweed (aonori)”]
Number of Servings: 2
Steps: [‘Place the bacon in a single layer between 2 layers of paper towels and microwave on high for 3 minutes until cooked through but not crispy, or cook the bacon in a frying pan over medium-high heat, turning as needed, 4–5 minutes. Cut each slice into several pieces. Boil the shrimp until cooked through, about 3 minutes. Drain, peel, and cut into 1/2-inch pieces.’, ‘In a large bowl, using a fork or chopsticks, stir together the flour, baking powder, salt, and 1 cup minus 1 tablespoon water. Beat in the eggs until well mixed. Stir in the cabbage, green onion, bacon, and shrimp.’, ‘Heat a 10-inch nonstick frying pan over medium-high heat until hot, add 2 tablespoons of the oil and swirl to coat the bottom of the pan. When the oil is hot, use a ladle to pour half the batter into the pan to create a large pancake. Cook, without disturbing, until just browned on the bottom, about 5 minutes. When the pancake can slide easily on the pan (don’t be tempted to flip it before it has set!), use a spatula to carefully flip it and cook it on the second side until lightly browned, 4–5 minutes longer. Transfer the pancake to a plate and repeat with the remaining 2 tablespoons oil and batter to make one more.’, ‘Meanwhile, place the sauce, mayonnaise, aonori, and katsuobushi in small separate bowls on the table. To serve, drizzle on the sauce and mayonnaise, and then top with aonori and katsuobushi. If the sauce is properly hot, the katsuobushi will seem to dance.’]