Okonomiyaki (Stuffed Savory Pancake)

I have wanted to make these ever since watching a Japanese movie which showed,in obsessive detail, a couple making them . I was so hungry by the time the scene was finished that I could barely concentrate on the rest of the movie. So here is Debra Samuels describing this great food and providing the directions for making it. These are easy to make and absolutely delicious. A variety of flavors and textures make for a very satisfying meal. These have quickly become a family favorite.

"Everywhere in Japan there are restaurants devoted to letting customers design their own version of this humble pancake and make it on a griddle at their table. Everyone gets their own blunt edge spatula and starts cooking. Okonomi means "as you like it," so menus are filled with lists of seafood, vegetables and meat that diners combine and add to the standard batter and cabbage. An electric skillet makes a great way to enjoy this as a communal meal at your own table at home."

STUFFED SAVORY PANCAKE

(Makes 2 six-inch pancakes)

Batter

1. 1 cup flour
2. 1 cup water
3. 1 egg white, beaten until foamy

Fillings

1. 2 cups shredded cabbage
2. 10 medium shrimp, peeled and deveined, tails off
3. 2 ounces pork, thinly sliced into 3- inch lengths
4. 1 tablespoon pickled red ginger
5. 4 scallions cut in half, lengthwise and then into 4 pieces
6. 4 large eggs
7. 2 tablespoons oil

Toppings

1. 2 tablespoons dried seaweed shavings (aonori)
2. 2 tablespoons dried shredded bonito flakes (katsuo-bushi)

Sauce

1/2 cup Quick Tonkatsu Sauce

To make the batter, combine the flour, water and egg white in a large mixing bowl, then divide the batter into two medium bowls.

To make the filling, put half the cabbage, shrimp, pork ginger and green onions into each bowl. Make a well in the center and break an egg into the well.

 

Heat half the oil in a large skillet over medium heat until just hot.

Lightly mix the egg and filling of one bowl together until just blended. Pour the entire batter into the skillet to make one pancake. Cook on low-medium heat for 3 minutes, until the bottom is golden.

Flip the pancake and press all around to flatten. Cook for an additional 2-3 minutes. Flip the pancake 2 more times, cooking it for 1 minute on each side or until done.

Set the pancake on a plate and brush or drizzle on the sauce. Sprinkle on the seaweed and fish flakes.

To serve, cut the pancake into wedges. Serve with extra sauce. Repeat with the remaining bowl.

 

QUICK TONKATSU SAUCE

(makes 3/4 cup)

1. 1/2 cup Worcestershire sauce
2. 2 tablespoons tomato paste
3. 1 tablespoon sugar
4. 2 tablespoons grated apple (skin on)
5. 1/4 cup water

Combine the Worcestershire sauce, tomato paste, sugar and apple in a small saucepan. Bring the sauce to a boil over medium heat and cook for 1 minute. Reduce the heat to low and simmer another 3 minutes. Turn off the heat and add the water.