Tuesday, February 25, 2014

Okonomiyaki recipe

So...apparently half a cabbage at Foodland costs 99cents and it is a mighty big cabbage too. The cheapskate did not hesitate and grabbed one for myself without even realizing what am I going to do with it. I wanted to use it for days when I feel like having soup buuuuut....I changed my mind. Again.

Decided to make some okonomiyaki, a famous Japanese snack that utilizes a whole heap of cabbage and best part is you can add any type of topping, be it seafood or meat, to your okonomiyaki!!

2 cups plain flour
1/2 cup cornflour
375ml water
1/2 dashi stock powder (dissolved in the 375ml water)
2 eggs
25g tenkasu (basically leftover bits of fried tempura batter. If none, can easily be replaced by cooking a few small droplets of the batter in cooking oil).
Otafuku and kewpie mayonnaise
Dried bonito flakes

1. Dissolve dashi stock granules in the water.
2. Combine the plan flour and cornflour together before slowly incorporating the water mixture.
3. Slowly add in the eggs and mixture to achieve an evenly distributed mixture.
4. Refridgerate for 30 minutes
5. Meanwhile, chop about a quarter of cabbage (about 250g?) into thin stripes.
6. Add the cabbage to the batter mix. If the mixture looks overcrowded, do not add anymore cabbage.
7. Add the tenkasu pieces and heat a pan with cooking oil.
8. Drop your batter in and press the batter slightly to ensure even distribution. You can poke a few holes in the pancake to help it cook faster.
9. Once cooked, dish out and top with a generous dash of otafuku sauce, drizzle on some mayonnaise and top with the bonito flakes.
10. Best consumed warmed!:)

Bon appetit!!

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