This image was borrowed from Travel To Japan website.
This is what mine looked like.Not sure why the entire photo color is orange but then it was only a camera phone.
Here's another picture of my okonomiyaki.
It was very easy to do and quite tasty. Here, this recipe was taken off a brochure they were handing out at that nice little Japanese shop at Mid Valley, The Gardens. Haha.. finally got the name of the shop.
I already halved everything in the recipe as I think one full pan of okonomiyaki is quite enough for 1 meal.
100g okonomiyaki flour
100 cc of water
250g of cabbage
50g of meat ingredient (chicken/beef/squid/prawn) - I didn't add any... coz I didn't have any in the freezer
50g of vegetable ingredient (mushrooms/onion/ corn) - I only used mushrooms and onion)
Brown okonomiyaki sauce
Dried Bonito flakes
Green seaweed flakes
- Slice cabbage finely
- Finely cut up the ingredients that you want to add
- Mix okonomiyaki sauce, eggs and water together in a big bowl and stir until frothy
- Add cabbage into the mixture
- Pour in all the finely cut ingredients into the batter and mix thoroughly
- Heat some oil in the frying pan
- When oil is hot, pour all the batter mix into the frying pan and fry in medium heat
- When the bottom surface of the okonomiyaki has turned golden brown, flip it over
- Once both sides have turn golden brown, serve it on a plate
- Garnish it with the okonomiyaki sauce and mayonnaise
- Sprinkle the bonito flakes and the seaweed flakes just before serving