Each family of Osaka has its secret recipe of okonomiyaki. This post is pure spying. I am going to reveal you how my friend Emi makes hers. It’s a delicious simple version very rich in eggs. Before you start, make you sure you have tasty farm eggs.
Then, you need thinly shredded cabbage. She cuts it with her big knife. The flavors are tenkasu (tempura crumbs) and thin slices of pork breast.
The batter : It’s about a tbs of grated yama imo (Japanese yam), water and flour. Whip.
In a bowl, mix batter, cabbage, some tempura crumbs and an egg.
To be always ready, Emi has a reserve of servings of grated yama imo in her freezer.
On the oiled hot plate, first some batter-cabbage mix. Then slices of pork. Then more batter. Then flip.
Then… Why that ? The goal is to make the surface uneven so the sauces will stay on top.
Garnishing : the sauces are poured on top and layered with a brush. Then she puts fish flakes.
So the sauce are :
-okonomiyaki sauce (a mix of the thick sauce and of the more liquid Worcester sauce)
And in between ?
Do you recognized ? It’s mustard that gives a spicy tone to the sauces.
So you know all the tricks, you can enjoy it at home too.
I love discovering okonomiyaki tips, not thought of the mustard before – will try it very soon though!
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