okonomiyaki cooking Japan local food

Japan culture Japanese like rice bowls best5
katsudon, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments; katsudon, a deep-fried pork cutlet stop a bed of rice, egg and various condiments



100g okonomiyaki flour
150g cabbage, finely chopped
120ml water
1 egg

topping ideas:
prawns & squid
slices of pork belly
cheese and sweet corn
2 tbsp spring onions, finely sliced

sauces and garnishes:
okonomiyaki sauce
katsuobushi bonito flakes
aonori seaweed sprinkles

How To cooking okonomiyaki

Place the okonomiyaki flour, water, egg in a bowl and mix together. Add the cabbage and mix gently while folding the batter in the mixture until evenly combined. Do not over mix or this can cause the pancake to become tough and not fluffy.

Oil a frying pan generously and place on medium heat. Pour the batter and spread it out until 2cm thick by using the edge of a spoon.
Add prawns, squids and spring onions, or any other topping of your choice.

After a few minutes, when the base of the okonomiyaki is sturdy and browned, flip over using a spatula. Turn the heat to low and cook for five minutes until the meat or fish are cooked all the way through.
Flip the okonomiyaki again and cook for another few minutes.

Garnish with okonomiyaki sauce, mayonnaise, aonori flakes and katsuobushi flakes. Serve piping hot.

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