Good buddy neillathotep has been bugging me to post about my okonomiyaki escapades – so here you go.

The recipe is really simple. Shred cabbage, green onion, garlic scapes (if you have them!), red ginger (you can buy this pre-shredded), shredded nori. Cut up a bunch of other foods you’d like in your okonomiyaki, such as bacon, mochi, pork, squid, etc. For today’s recipes I made one with bacon, and another with brie and asparagus. Mix up 2 parts flour to 1 part dashi — you can use buckwheat flour if you like, or a mix of white, whole wheat, sweet potato/potato, etc. You can use salted water if you don’t have dashi. Also get one egg per pancake.

Ingredients for okonomiyaki

In a bowl mix up the egg with the cabbage and a cup of the flour-water mixture. Heat up a griddle to medium hot. Oil with sesame or sunflower oil. Dump out the egg-cabbage-batter and spread out to a pancake. Top with your special toppings. Use a spatula to press down on the pancake until the bottom is well cooked. Flip the pancake over and repeat the pressing routine until the pancake looks dry in the center when viewed edge-on.

Okonomiyaki viewed edge on. Just about ready!

Remove from the grill. Top with shredded nori, red ginger, kewpie mayo (if you can find it!), katsuoboshi (dried bonito flakes – ditto) and okonomiyaki sauce (decent collection of recipes here). Cut into 4 pieces and serve.

Ready to eat!