Cooking Okonomiyaki from Scratch -- Second Try
Make Japanese Okonomiyaki at home using these cooking instructions and ingredients.
by Bob Kerstetter
Here is my second attempt at making okonomiyaki from scratch. We eat this a lot while traveling in Japan.
Okonomiyaki Second Try
My first attempt from scratch was too ugly to photograph. My very first one came from a bag mix.
On this one the batter-to-cabbage ratio is too high, so it looks too much like a pancake. It tasted very good. This one is an extra destined for the freezer so it has no sauce, mayonnaise or seaweed powder.
As a foundation I used the cooking instructions from the Cooking with Dog Youtube Channel.
My ingredients differ some from those presented by Cooking with Dog. While the dog is French, the cook is Japanese, so when in doubt go with her—the cook, not the dog—ingredients.
- 3-1/2 oz cake flour
- 1/4 tsp baking powder
- 5 oz water
- 1/8 oz dashi stock powder. This is a Japanese soup stock powder.
- 3-1/2 oz cabbage. 5 oz would be better.
- little bit of salt
- 2 tablespoon japanese mountain yam. Find this in an Asian grocery store.
- some bacon (pork belly in Japan)
- some spring onions
- some pickled ginger
- some shrimp
Thank you dog.
Okonomiyaki, もんじゃやき, もんじゃ焼き