Okonomiyaki Recipe by Daniel Lim
Cooking Instructions 1 Prepare batter. In a large bowl, add flour, salt, sugar and baking powder. Mix until well combined. Add in yam and incorporated well. The mixture should comes together like a dough. 2 Gradually add in dashi while still mixing. Mix until well combine making sure no large lumps. *You can pass the batter thru' a fine sieve.* Cover with cling film and chill in the fridge for at least 1 hr. 3 While waiting for the batter to set, prepare the sauce. In a small bowl, combine everything together. Set aside in the fridge until ready to use. After 1 hr, prep the batter. 4 Add in tenkasu, ginger and eggs. *If you can't find tenkasu, you can simply just deep fried up some batter. Tenkasu is just tempura scraps or leftover.* Mix until well combined. Lastly fold in the cabbage and Shichimi Togarashi until fully incorporated. 5 Assemble the okonomiyaki. In a skillet over medium heat, drizzle some oil. Once the oil is heated up, add in the batter. I am making 8 inch okonomiyaki in which the batter will fill up my skillet. 6 You can make smaller ones by dividing the batter into 4 equal portions. Gently shape the batter into a round disc. Add strips of bacon on top of the batter. 7 Cover the skillet and cook for 5 mins. Once bottom is lightly charred, confidently flip the batter. It is okay if it is messy. Use a spatula to coax into a round disc again. Cover and cook for another 5 mins. 8 Once bottom is lightly charred, flip onto serving plate. Brush the sauce onto the okonomiyaki. Sprinkle nori flakes over the top. I dislike my okonomiyaki with lots of mayo, so I just dollops them over the top. 9 If you prefer, you can squeeze mayo all over the top in a zig-zag motion. Lastly, sprinkle some bonito flakes and scallions over the top. Repeat the steps for the remaining okonomiyaki. Serve immediately and enjoy how the bonito flakes dance. 1 Prepare batter. In a large bowl, add flour, salt, sugar and baking powder. Mix until well combined. Add in yam and incorporated well. The mixture should comes together like a dough. 1 Prepare batter. In a large bowl, add flour, salt, sugar and baking powder. Mix until well combined. Add in yam and incorporated well. The mixture should comes together like a dough. 2 Gradually add in dashi while still mixing. Mix until well combine making sure no large lumps. *You can pass the batter thru' a fine sieve.* Cover with cling film and chill in the fridge for at least 1 hr. 2 Gradually add in dashi while still mixing. Mix until well combine making sure no large lumps. *You can pass the batter thru' a fine sieve.* Cover with cling film and chill in the fridge for at least 1 hr. 3 While waiting for the batter to set, prepare the sauce. In a small bowl, combine everything together. Set aside in the fridge until ready to use. After 1 hr, prep the batter. 3 While waiting for the batter to set, prepare the sauce. In a small bowl, combine everything together. Set aside in the fridge until ready to use. After 1 hr, prep the batter. 4 Add in tenkasu, ginger and eggs. *If you can't find tenkasu, you can simply just deep fried up some batter. Tenkasu is just tempura scraps or leftover.* Mix until well combined. Lastly fold in the cabbage and Shichimi Togarashi until fully incorporated. 4 Add in tenkasu, ginger and eggs. *If you can't find tenkasu, you can simply just deep fried up some batter. Tenkasu is just tempura scraps or leftover.* Mix until well combined. Lastly fold in the cabbage and Shichimi Togarashi until fully incorporated. 5 Assemble the okonomiyaki. In a skillet over medium heat, drizzle some oil. Once the oil is heated up, add in the batter. I am making 8 inch okonomiyaki in which the batter will fill up my skillet. 5 Assemble the okonomiyaki. In a skillet over medium heat, drizzle some oil. Once the oil is heated up, add in the batter. I am making 8 inch okonomiyaki in which the batter will fill up my skillet. 6 You can make smaller ones by dividing the batter into 4 equal portions. Gently shape the batter into a round disc. Add strips of bacon on top of the batter. 6 You can make smaller ones by dividing the batter into 4 equal portions. Gently shape the batter into a round disc. Add strips of bacon on top of the batter. 7 Cover the skillet and cook for 5 mins. Once bottom is lightly charred, confidently flip the batter. It is okay if it is messy. Use a spatula to coax into a round disc again. Cover and cook for another 5 mins. 7 Cover the skillet and cook for 5 mins. Once bottom is lightly charred, confidently flip the batter. It is okay if it is messy. Use a spatula to coax into a round disc again. Cover and cook for another 5 mins. 8 Once bottom is lightly charred, flip onto serving plate. Brush the sauce onto the okonomiyaki. Sprinkle nori flakes over the top. I dislike my okonomiyaki with lots of mayo, so I just dollops them over the top. 8 Once bottom is lightly charred, flip onto serving plate. Brush the sauce onto the okonomiyaki. Sprinkle nori flakes over the top. I dislike my okonomiyaki with lots of mayo, so I just dollops them over the top. 9 If you prefer, you can squeeze mayo all over the top in a zig-zag motion. Lastly, sprinkle some bonito flakes and scallions over the top. Repeat the steps for the remaining okonomiyaki. Serve immediately and enjoy how the bonito flakes dance. 9 If you prefer, you can squeeze mayo all over the top in a zig-zag motion. Lastly, sprinkle some bonito flakes and scallions over the top. Repeat the steps for the remaining okonomiyaki. Serve immediately and enjoy how the bonito flakes dance. 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