I love Asian food…and Asian movies, dramas, anime, and manga…yeah. That’s why I have a blog devoted to all things Asian entertainment that I don’t keep as updated as I would like.
I love to try my hand at making traditional Asian foods and have usually a decent mix of ingredients on hand at any given time. I found a recipe that I absolutely loved for a Hiroshima-style Okonomiyaki, but I rarely make it, lol. I found a more simple one I think via Cooking Light, but I might be wrong about that.
Now, I have stopped following any recipes and have hit on something that I truly enjoy. It uses spices not commonly seen in okonomiyaki as well as ham lunch meat and julienned potatoes. If you get a chance to make it, I think you will enjoy it. Don’t have all the spices I used? Not a problem. Use what you have on hand.
For the first time, I actually did normal US measurements along with weight measurements. If you get inside the ballpark, you should be ok. And time…I am so SLOW and so bad about timing anything out. It can take me close to an hour to get veggies all sliced and diced…seriously. I really only pay attention to cook time when an oven is involved. Sorry.
A new take on the traditional Japanese cabbage pancake using spices from around the world.
I also used a julienne peeler on the potatoes, but it would be a lot faster using the shred blade on my food processor.
My aunt has her own chickens and some of them have baby eggs. I used two very small eggs which roughly equaled 3 ounces.
For the ham lunchmeat, I didn’t use deli style or shaved ham, but those lovely processed square ham slices.
- 2.8 oz potato, julienned
- 7 oz green cabbage, shredded
- 3 oz egg(s)
- 1/2 cup (2.3 oz) flour
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/4 tsp grated fresh ginger
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp turmeric
- 1/4 tsp harissa spice blend
- 1/2 tsp kimchi spice
- 1 tsp sesame seeds
- 2 slices of ham lunchmeat, cut into thin strips
Make the okonomiyaki
- Crack your eggs into a large mixing bowl. Lightly beat them and add in the flour and sesame oil. Mix well.
- Add in all the rest of the ingredients. Stir until everything is well combined. The batter may seem to be a little too thick, but you will let this sit for at least 15-20 minutes to soften the cabbage and to allow more liquid to escape the vegetables.
- Heat oil in an 8″ nonstick frypan over medium heat. I usually only use enough to fully coat the entire bottom of the pan. I will add more oil after each pancake if necessary. If you want to make it even yummier, you can consider frying up some center or thick cut bacon and using the grease to fry the pancakes. I do all of the time.
- Depending on how big you want to make your pancakes and how many people you are trying to serve, you will use a 1/4 to 1/2 the batter. Make sure you spread the batter as evenly into the pan as you can.
- Cook until the bottom is golden brown. Carefully flip the pancake and cook on the second side until golden brown.
- I garnish my okonomiyaki with bacon, fresh corn, and my own spin on the traditional okonomiyaki sauce. I boil a fresh ear of corn for 5-10 minutes depending on size and use half an ear per pancake.
NeeNee's Okonomiyaki Sauce Ingredients
- 4 oz mayo (I personally prefer Hellmann’s]
- 2 tsp hoisin sauce
- 1/4 tsp sriracha (you can add more or less to suit your preference)
- 1 tsp maple syrup
- 1 tsp dried, ground coriander
Make the sauce
Add all ingredients to a small mixing bowl and stir well. Make sure these are well combined. That’s it. You can now top your okonomiyaki with this yummy sauce.
Okonomiyaki is such a versatile vessel and there is tons of room to play. It is really important that you make the batter ahead of time so your veggies have time to soften, otherwise your cabbage will still be pretty crunchy. You want it to be tender. Also, I use medium heat because if I cook on high heat, the okonomiyaki burns before it fully cooks.