Okonomiyaki

When I told the Missus we were having Okonomiyaki for Dinner, she asked if we were going to Tajima, a popular Japanese restaurant. When I told Her, that I'd be making it at home, she gave me the strangest look. I've tried to make Okonomiyaki before, but they've never really turned out real well. They looked fine, but the texture seemed to be a bit off.

But after reading through several of my Japanese cookbooks, I've figured out why. I've used recipes with simply flour, dashi, and egg; and one with flour, dashi, katakuriko(potato starch), and egg. And they've never turned out right. But, I've finally found the ingredient that created a texture I enjoyed:

It's Yamaimo. You'll find these in most Japanese Markets, usually stored in sawdust to absorb all of the gooey-ness that may drip out of the yam. When grated the meat of the yam creates a gluey-snotty-phlegmy liquid. Those that enjoy Maguro Yamakake will know what I mean.

It's this gluey and starchy liquid that helped to bind, and changed the texture of the okonomiyaki.

But first the sauce. In most places either a Tonkatsu Sauce style "Okonomi" sauce will be served; sometimes a bit more on the sweeter-tangier side. I just went ahead and made my Tonkatsu Sauce:

Tonkatsu Sauce

1 Cup Worcestershire Sauce
1/2 Cup Soy Sauce
1/2 Cup Sugar
2/3 Cup Ketchup
1-2 TB Dijon or other French Style Mustard
Dash of 5 Spice
Black Pepper to Taste.

1 - Over medium heat combine first 4 ingredients, stirring to combine. When a simmer is reached, reduce heat to low, stirring occasionally, until the liquid is reduced by 1/3.

2 - When desired consistency is reached, remove from heat and mix in the last 3 ingredients.

3 - Let sauce cool to room temperature.

While the sauce was cooling, I started on the Okonomiyaki.

Okonomiyaki

Batter:
1 Cup Cake flour, sifted
1 Cup water or Dashi
3 TB grated Yamaimo/Nagaimo(Japanese Mountain Yam)
1 tsp salt

1 - Sift Flour into a bowl.

2 - Add Dashi(water), yamaimo, and salt.

3 - Mix to a pancake batter consistency(do not over-mix). The batter will be sort of a gluey pancake batter

Today's Fillings:
2 Cups shredded Cabbage
1 Cup Bean Sprouts
1/2 Onion sliced
4 Scallions green parts only - sliced thin
2 TB Benishoga(pickled ginger) minced
8 16-20 Size shrimp peeled and deveined, sliced
Bay Scallops
4 oz Kamaboko(fish cake), cut into strips
2 TB Furikake(Japanese rice topping)
2 Eggs

1 - Divide the batter equally into two bowls.

2 - Crack one egg into each bowl.

3 - Add half of the rest of the ingredients to each bowl, and mix with a spoon.

Cooking the Beast:
2-3 TB Vegetable Oil

1 - Heat a large skillet over medium heat.

2 - Add 2 TB oil to the skillet and swirl skillet to evenly coat the bottom. If there is an excess of oil, pour off to discard.

3 - Reduce the heat to low, and pour the ingredients of one bowl into the skillet. With a spoon or other utensil, spread the batter out, creating (hopefully) a round or oval "pancake". Increase the heat back to a medium level.

4 - When the bottom of the pancake is a golden brown. Turn the pancake over. This is much harder then it sounds. Use two spatulas, or some other (combination of) utensil(s). Remember to enjoy the aroma of the Okonomiyaki as it cooks.

5 - When the other side of the pancake is golden brown, remove to a plate.

Toppings/Garnishes:
Furikake
Benishoga
Tonkatsu Sauce
Katsuobushi (Dried Bonito Flakes)
Mayo

At this point in time, we were hungry, and so we just "went for it", grabbing whatever toppings we wanted(the Missus has an aversion to Mayo on this dish). And you see the result in the first photo. Now you can use squeeze bottles, and pastry brushes, and other "tools" and create a work of art. But heck, "okonomi" , means something along the terms of "as-you-like" or "favorites". Today this is how we wanted it.

A quick note - I know it seems like alot of work, but it's really not. Not including making the Tonkatsu Sauce, this took only about 40 minutes for prep, mixing, and cooking. It's also really easy; except for the flipping of the pancake - here's where a flat griddle would be handy! Hmmm, where's my wishlist?????

Comments

[Reid]

Hi Kirk,

Good job! I wouldn't dare make this at home.

[clare eats]

MMMMMMMM!!!!!!!

OKONOMYAKI!

it is waaaayyyy too late here and I am starving!

[Keri]

Wow Kirk...I would never even attempt okonomiyaki at home. Props to you for a delicious looking meal!

By the way, thanks for the tip! I will try soon!

[jeni]

OISHIIIIII-SOOOOO! I'm missing my Osaka no okonomiyaki soooo much right now!

[Julie]

Hi, lurker here =)
I love your blog!
Sounds delicious! I've been meaning to go to Tajima for awhile...it's the only place I know that lists Okonomiyaki on its menu.
er, a little question...
so, the second bowl of mixture is to make another okonomiyaki?

[James]

Thanks for the recipe Kirk! I'm definately going to try making sone okonomiyaki this month. I'd better warn the neighbors though...

[Professor Salt]

Werd! While it's fun to go out to an okonimiyaki-ya for their specialized tabletop teppan-griddled experience, it's simple enough to make at home.

My advice: see the spatula. Be the spatula.

[Kathy]

ooooooh! Deliciousnesss! Katsuobushi kicks butt :) Can you recall any good local places that serve up some good okonimiyaki - cause I'm home!!!

[dietchilicheesefries]

wow!!! kirk... you da man!!

that looks awesome!

and you added the Yamaimo!!!!! thats the secret ingredient boooy!!!

Osaka flashbacks man! thanks!

[Ron the FoodConn]

Hi Kirk,
New food blogger here, currently in Seoul, Korea. I've got a heavy-influenced-by-Japan girlfriend and I've got to show her this one. She's been knocking me out with her recipes left and right recently, and wouldn't mind to eat this pancake.

Been coming to this site for a long time now and figured my love for food should be shared also. If you've got any tips about how to stay on top of the food blog game, just let me know and hope you come by when you have time!

Ron the FoodConn

ps. I'm heading to downtown tonight so there will be an actual post soon!

[Kirk]

Hi Reid - It's alot easier then you think!

Hi Clare - Hey, congrads! I'm so happy for both of you.

http://eatstuff.net/2006/05/13/wcb-49-there-must-be-something-in-the-network/

Hi Keri - You should have seen my version years ago......tasted ok, but really not very good. Alot easier then I thought it would be.

Hi Jeni - I'm sure there's nothing like having the real thing, in the real place!

Hi Julie - Welcome and thanks for commenting. Both Osaka Kitchen and Ichiro do Okonomiyaki(or used to), but not as well as Tajima. And yes, each bowl is one "portion" (i.e. for one person???), so the recipe is for two servings.

Hi James - I think you need to invite the neighbors......

Hi PS - The social aspect makes the food taste better! So let's see, I become "one with the spatula(s)", ok, I think.......

Hi Kathy - I can't remember where I first had Okonomiyaki, it was sooo long ago. Maybe Reid will know. Or maybe when class is back in session you'll head out to Gaja in Lomita. And hey, you're home, why the heck are worried about Okonomiyaki??? ;o)

Hi DCCF - Hey, have you ever had the "Hiroshima" version - Okonomiyaki over Yakisoba? That sounds like two good servings of carbs for me! Now where's the rice.....

Hi Ron - Thanks for taking the time out to comment. The recipe is really easy. You blog looks like it's off to a nice start...

http://foodconn.blogspot.com/

Tips? moi? I barely know what the heck I'm doing..... Just remember, if a bozo like me can do it, anyone can! Consistency and doing your best to respond to comments also help. As well as a healthy and divers appetite..... Good Luck!

[Kristy]

Maybe it's the bonito flakes - the katsuobushi we used to feed my Cat. Maybe it's the mayo with eggs. Maybe it's the fact that I hate fish cakes like I hate kamaboko. Or that I don't do anything pickled. Minus all that, I think I'd like this dish a lot! ;) heehee!

[clare eats]

Thank you!!!!!!

I have heard of that yam before I don't know if I have seen one in a store..... I have a packet of the mix though... I am going to have to make it real soon!

[Kirk]

Hi Kristy - You forgot the gooey-ooozy-gluey-snotty grated yamaimo! The Missus doesn't do mayo on this as well. I'm sure you could make it with anything...after it's as you like it....hmmm, I hear a Spamu-tama-yaki calling my name!

Hi Clare - I'll be waiting for that post.

[Michelle]

Woo! Thanks for posting that. I wanted to try and make okonomiyaki from scratch -- I usually use the mix -- but this information about the nagaimo will come in handy.

[Kirk]

Hi Michelle - You are most welcome, and thanks for commenting. It's alot easier than people think.

[elmomonster]

Bookmarked this. Definitely making this once I gather up all the ingredients...

You da man!

[Kirk]

Hi Elmo - It was quire easy to make, we had it again recently, had to use up all the yamaimo. The hardest part was doing like Prof Salt said.....becoming one with the spatulas.

[Didi]

Wow, Kirk. Great job.
Looks good. Hmmm....I'm droooooling.

[Kirk]

Hi Didi - Give it a shot. The recipe is really easy(those are only I make), and quite good.