Okonomiyaki (Savory Japanese Cabbage Pancakes)
Guys! I downloaded the Squarespace blog app and I'm writing this from the (forever doomed) 7 train. The future is now!!!!! Also this isn't a paid endorsement obviously, but seriously--shout out to Squarespace for making my life and website so great.
Xoxo Hillsip Girl
Also this morning I woke up at 6AM and went to a yoga class, came home, did the dishes, hard boiled an egg, showered, walked doggies, and now I'm on my way to work. Never in my life have I been this productive. We have reached peek Hill. That's not to say it's all downhill from here, but I'll keep you posted.
New York is finally kind of warming up. I know that I'm constantly whining about preferring cold, rainy days, but I can appreciate those first few days when I don't have to wear floofy socks and a parka; really, I can.
Now that turning on the oven heats up the house in an unpleasant kind of way...and after my Flushing/katsu escapade...I'm venturing into more sexy stovetop meals instead of cakes-on-cakes-on-cakes. (Let me know if my use of "sexy" makes you uncomf. I find it hilarious.)
Today, it's okonomiyaki! A Japanese cabbage pancake that also has shrimp and mayonnaise. I know some of you probably feel iffy about that, but it's so good. During college, I used to regularly go to yoga in the East Village and I'd follow it up with one of these babies from Otafuku on 9th Street. Been hooked ever since. Try it!
Yield: 10 small okonomiyaki
- 1 3/4 cup flour
- 2 tsp baking powder
- 2 tsp salt
- 2 tsp sugar
- 2 cups dashi
- 2 cups pre-cooked seafood
- 3/4 head small cabbage
- 1/3 cup bonito flakes
- 4 eggs
- 1 Tablespoon minced pickled ginger
- okonomi sauce
- Kewpie mayonnaise
- bonito flakes
- shredded nori
- Whisk together flour, baking powder, salt, and sugar. Slowly whisk in dashi to create batter. It should have the consistency of pancake batter--add in more water or flour if needed. Let rest in refrigerator for about an hour.
- Meanwhile, heat seafood slightly to release any excess moisture. Cut into 1/2-inch pieces using kitchen shears. Shred cabbage. Grind bonito flakes using a mortar and pestle.
- Remove batter from fridge. Whisk in eggs. Switch to a spoon and stir in bonito flakes, seafood, cabbage, and ginger, making sure to distribute evenly.
- Heat a nonstick skillet over medium-high heat. Add a bit of cooking oil. Take a small handful of cabbage mixture and place on skillet, shaping/pressing okonomiyaki only slightly. Let cook for 4 to 5 minutes to develop a crust and then flip and cook on other side. Remove from heat and repeat with remaining batter.
- Top okonomiyaki generously with sauce, mayonnaise, additional bonito flakes and nori, to taste.
- Mixture can be made up to 2 days ahead of time and stored in fridge.