By Andrew Zimmern
Okonomiyaki is a savory and delicious Japanese pancake that I first had on the streets of Osaka. Use cabbage as a base, and add shrimp, bean sprouts and kimchi… top with Bulldog Sauce, Kewpie Mayo, bonito flakes and some of my secret macadamia nut crumble recipe.
Okonomiyaki, Savory Japanese Pancakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup dashi
- 1 egg plus one egg yolk
- one big handful (or two) of julienne napa cabbage, bean sprouts, kimchi, mustard greens, shiso leaves, or combination of all
- 1/2 cup thinly sliced scallions
- 1/2 cup minced raw shrimp
- 4 tablespoons toasted rapeseed oil or other sturdy vegetable oil
- Bulldog brand tonkatsu sauce
- Kewpie mayo
- Julienne nori
- Katsuo bushi
- Japanese pickled vegetables or pickled ginger
- 1/2 cup well roasted macadamia nuts, nice and dark!
- 2 dried toasted hot chiles
- 1 tablespoon toasted sesame seeds
- 1 tablespoon toasted dried shrimp
- 3 tablespoons toasted dried seaweed (dulse, hijiki or other edible seaweed)
- 1 teaspoon sea salt
- 1 teaspoon sugar
Using a whisk, combine the flour, baking powder and salt in a large bowl.
In another bowl whisk the dashi and egg together.
Slowly pour the wet mix into the dry, and fold to create a thick batter. Fold in the vegetables, shrimp and scallions.
Heat a large sauté pan over medium. Add half the vegetable oil to the pan. Add the batter, cooking until the bottom is golden brown, add some oil down the sides of the pan and turn the pancake over, cooking until brown on the other side as well.
Plate the pancake, brush or drizzle tonkatsu sauce on the top, followed by a drizzle of Kewpie, some nori and finally some katsuo bushi.
Serve with a bowl of the macadamia crumble for everyone to share.