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Wow, I just now noticed that I accidentally double-posted my last entry. Oops. I guess I'd better hide in my closet and flog myself. Perhaps I'll re-appear in public wearing a scarlet "DP".
Anyway, I was cooking okonomiyaki tonight and remembered that![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
redconverse had requested the recipe.
By this point, I pretty much improvise my okonomiyaki rather than follow an exact recipe. So here's what I did on the last batch, which turned out quite well.
Here we go:
Batter ingredients:
* 2 cups of flour
* 3 eggs
* 2 cups of water
* 1/2 head of cabbage, finely shredded
* 1/2 cup of sliced leeks or scallions
* 2 tbsp pickled ginger (I like it, but it's not necessary)
* sea creatures of your choice (I either use squid or a small bag of frozen, assorted seafood. You could also use pork, beef or chicken if you don't like seafood)
Toppings: (take them or leave them, as ye please)
* mayonaise
* Okonomi sauce or Bulldog fruit and vegetable sauce
* bonito flakes
* seaweed flakes (furikake works too)
Instructions:
* Mix the batter ingredients in a large bowl
* Heat a skillet on the stove and coat the bottom with oil. I recommend a cast-iron skillet.
* Ladle about a cup of batter into the skillet. Cook over medium heat until bubbles appear on the top and the edges look cooked.
* Flip the cake over. The underside should be golden-brown and crispy.
* Cook the other side intil it is also golden-brown.
* Remove and add the toppings or your choice.
Tips:
The secret to cooking these buggers right is patience. Put them on medium heat and just leave them alone for a long time. I usually leave the kitchen and find something to distract me so I won't be temped to mess with them before they're ready to be flipped. If you try to flip them too soon, you'll likely end up with either a pancake that sticks, or a fall-apart-y mess.
Anyway, I was cooking okonomiyaki tonight and remembered that
redconverse had requested the recipe. By this point, I pretty much improvise my okonomiyaki rather than follow an exact recipe. So here's what I did on the last batch, which turned out quite well.
Here we go:
Batter ingredients:
* 2 cups of flour
* 3 eggs
* 2 cups of water
* 1/2 head of cabbage, finely shredded
* 1/2 cup of sliced leeks or scallions
* 2 tbsp pickled ginger (I like it, but it's not necessary)
* sea creatures of your choice (I either use squid or a small bag of frozen, assorted seafood. You could also use pork, beef or chicken if you don't like seafood)
Toppings: (take them or leave them, as ye please)
* mayonaise
* Okonomi sauce or Bulldog fruit and vegetable sauce
* bonito flakes
* seaweed flakes (furikake works too)
Instructions:
* Mix the batter ingredients in a large bowl
* Heat a skillet on the stove and coat the bottom with oil. I recommend a cast-iron skillet.
* Ladle about a cup of batter into the skillet. Cook over medium heat until bubbles appear on the top and the edges look cooked.
* Flip the cake over. The underside should be golden-brown and crispy.
* Cook the other side intil it is also golden-brown.
* Remove and add the toppings or your choice.
Tips:
The secret to cooking these buggers right is patience. Put them on medium heat and just leave them alone for a long time. I usually leave the kitchen and find something to distract me so I won't be temped to mess with them before they're ready to be flipped. If you try to flip them too soon, you'll likely end up with either a pancake that sticks, or a fall-apart-y mess.
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