7 Jun 2016
(This is originally based on a recipe from Just One Cookbook.)
Okonomiyaki is a savory Japanese pancake made with cabbage, and filled with a variety of ingredients (the name literally means "what you like"), traditionally topped with okonomi sauce and Japanese mayo. In my case, I had some leftover chicken so I used that, but you can also use squid, shrimp, pork belly, or anything else you have on hand.
This is a fairly ambitious recipe that uses a large number of specialty Japanese ingredients, but you can find all of them at your local Japanese supermarket.
Note that Japanese mayo (commonly Kewpie brand) is typically a bit creamier and sweeter than American mayo, and contains MSG for delicious umami goodness. If you don't have any on hand, I would definitely not substitute American mayo in its place.
While cooking, I was worried that I had too much cabbage (1 finely sliced cabbage is a LOT of cabbage) with not enough batter and it wouldn't hold together. In the end I was pleasantly surprised, you just need to have patience and give it time to crisp up and stick into a pancake.
I found this made enough for 4 - 5 pancakes.
1 whole regular cabbage (not napa)
1 cup shredded cooked chicken
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp sugar
1/4 tsp baking powder
2 inch segment of Nagaimo (Chinese yam)
3/4 cup of dashi
1/2 cup tenkasu (tempura scraps)
1/4 cup beni shoga (pickled red ginger)
Katsuobushi (dried bonito flakes)
Furikake (dried chopped seaweed with sesame seeds)
Beni shoga (pickled red ginger)