Dough:
300g flour
210ml water
2 eggs
cabbage
Possible ingredients to put into/onto Okonomiyaki
Katsuobushi*: dried, shaved bonito (katsuo)
Aonori*: green, dried seaweed
leek or green onion
beef: thinly sliced or ground
pork: thinly sliced or ground
chicken: breast filets
octopus*
squid*
prawn
tuna
mushrooms
Sauces:
brown Okonomiyaki sauce*
mayonnaise
* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Cut four large, green cabbage leaves without the hard, white core in thin strings. Mix the water, flour, eggs and the cabbage strings together. You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc. Fry the dough like a pancake in a small frying pan. Before turning the Okonomiyaki over and while the dough is still quite soft, you may put other ingredients on top of the dough. Turn the Okonomiyaki. When fried well, serve the Okonomiyaki with katsuobushi, aonori, mayonnaise and Okonomiyaki sauce. Depending on the region of Japan, Okonomiyaki is prepared in various different styles. In Hiroshima, which is especially well known for its Okonomiyaki, it is served with or on top of Yakisoba (fried noodles).
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