The first time I ate an okonomiyaki was in Hiroshima. The second time I ate an okonomiyaki, it was at my brother’s in Montpellier and the third time I ate an okonomiyaki, it was at my house.
My family is a huge fan of Japanese cuisine, and although I knew it was very varied. I did not know how much and I discovered my own eyes during my trip to Japanese country. There was nothing more French to me than an omelet. It was long before we tasted this delicious Japanese omelet.
Okonomiyaki is called an omelet, but wouldn’t it be more of a pancake? My Breton side (50%) would tell me yes, a mixture of egg, flour and water looks a lot more like a pancake batter than an omelet.
This famous Japanese pancake batter recipe, I learned how to make it thanks to a Japanese friend to my brother, a talented cook who introduced me to these little wonders.
I then redid and rediscovered the recipe until I got more or less what I ate the first time and I am sharing it with you today so that you can discover or rediscover this wonder of Japanese cuisine. .
- 100 gr white flour
- 1 tsp baking powder
- 120 ml water
- 1 egg
- 150 gr chopped Chinese cabbage
- 1 tbsp grapeseed oil
- 3 prawns
- 3 bacon bards
- 100 gr cooked Chinese pasta
- 1 tbsp okonomiyaki sauce
- 1 tbsp Japanese mayonnaise which does not melt
- 1 pinch dried bonito
- Mix the flour with the baking powder.
- Add the water and egg.
- Mix until a homogeneous paste is obtained.
- Mix the minced cabbage with the dough.
- Add a little grapeseed oil to a pancake pan.
- Pour the batter to make a pancake.
- Cook, about 3 to 5 minutes, until the underside is cooked.
- Slide onto a plate. Flip a pan over the plate. Place the plate on the pan and turn quickly to cook the other side of the okonomiyaki.
- Use another pan to brown the garnish, bacon bard and shrimp. To book.
- Brown the Chinese pasta.
- On top of the okonomiyaki, pour the Chinese pasta, arrange the filling, sprinkle with dried bonito (not too strong the taste), then add the okonomiyaki sauce and mayonnaise.