If you’ve been following my blog for a while, then you all know how much I love the okonomiyaki at ZenCha. So much so that I’ve been going almost every weekend to get my fix. However, at $9.95 a pop, all that indulgence is adding up quickly, and I was almost going to end up being forced to cut it out due to budget issues. Almost. Before I decided to give up okonomiyaki for good, I thought I’d first try to make it at home, and see if it can be done.
The short answer? Yes, it can be done, and it was much easier and cheaper than I expected it to be. It came together in minutes flat, and tasted just as good (if not better, since I can control the amount of mayo/sauce here) as the stuff at ZenCha.
We stayed pretty true to the ZenCha version – adding just thinly sliced cabbage, sliced shiitakes and diced chicken – but I understand that you can add darn near anything you please to it. It’s really quite a versatile recipe. The specialty ingredients can be easily found at your local Asian grocer – just go in and get a 3-pack of okonomiyaki flour (180g each bag), a bottle of Kewpie mayonnaise, and a bottle of the Okonomi sauce of your choosing and you’ll be all set.
I’m submitting this recipe to be included in the Wine and Dine: Reisling and Japanese Eats event over at Joelen’s Culinary Adventures.
makes 2 ginormous or 4 smaller pancakes
180 g package okonomiyaki flour
180 ml water
3-4 oz. shiitake mushrooms, sliced
3-4 oz. savoy cabbage, sliced thinly
3-4 oz. diced chicken
Kewpie Mayonnaise, to taste Okonomi Sauce, to taste
Mix together the okonomiyaki flour, water, and eggs into a batter, and then add in mushrooms, cabbage, chicken and any other ingredients you’d like to incorporate. You want to add enough so that the batter looks about like this:
In a greased frying pan (I used olive oil spray) over medium high heat, ladle batter and spread out to fit the bottom of the pan. Allow to cook until underside is lightly browned and edges are set, and then flip over and allow other side to brown. Serve immediately dressed with Kewpie mayonnaise and Okonomi sauce.