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I was “exploring” when I came across this recipe at http://www.japan-guide.com/r/e1.html. Knowing the wide-ranging tastes we Eggers share I want to pass it along. Haven’t made it yet, but I plan to. (Measurements have been converted from metric to US.) [p]Okonomiyaki is a mixture between pancake and pizza. "Okonomi" means "as you like". This refers to the ingredients. [p]Ingredients:
- 12 ounces flour
- 1 cup water
- 2 eggs
- Cabbage, 4 leaves with stem removed, cut into thin (about 3/16 inch) strips[p]
Rather than list all the possible fillings from the original recipe, I’ll just say they range from meat, seafood and poultry to mushrooms, vegetables and even seaweed.[p]Sauces
Brown okonomiyaki sauce*
Mayonnaise [p]* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. [p]Preparation:
- Mix the water, flour, eggs and the cabbage strips together.
- You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.
- Fry the dough like a pancake in a small frying pan. (Or on a griddle or pizza stone?)
- Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.
- Turn the okonomiyaki.
- When fried well, serve the okonomiyaki with mayonnaise and okonomiyaki sauce. [p]Ken