Okonomiyaki

“Okonomiyaki” is another popular dish in Japan and often sold at seasonal festivals. There are many specialized restaurants. Okonomiyaki is originated in Osaka and Hiroshima. Hiroshima’s okonomiyaki contains fried noodles. This recipe is Osaka style, however, the recipe is different by restaurants and families.

The dish becomes gluten-free by using rice powder instead of wheat flour. “Hoshi-ebi” is dried small shrimps sold at supermarkets. Chinese cuisines often use dried shrimps but they are different from “hoshi-ebi” used in okonomiyaki. Shrimps used in the okonomiyaki are much smaller and thinner. “Kiri-ika” is shredded dried squids, sold at supermarkets. If you could not find hoshi-ebi and kiri-ika, cook without them.

Ingredients (for 3 x 15cm okonomi-yaki)
Sliced pork　　　　　　　200g
Cabbage　　　　　　　　300g
Rice powder　　　　　　200g
Dashi soup　　　　　　　300㏄
Egg　　　　　　　　　　2pcs
Salt　　　　　　　　　　1g
Dried shrimp (hoshi-ebi)　5g
Dried squid (kiri-ika)　　　5g

<Decoration>
Sauce for okonomi-yaki
Katsuobushi (shredded dried bonito)
Aonori (powdered green seaweed)
Mayonnaise

How to cook
1. Chop cabbage. Prepare dashi soup. Cut sliced pork into small pieces.
2. Mix cabbage, rice powder, dashi soup, eggs, pork, salt, hoshi-ebi, and kiri-ika.
3. Spread oil in a pan and heat. Put 1/3 of the mixture and spread. Cook at low-middle heat.
4. Turn around and cook both sides. Cover the pan for a few minutes.
5. Place on a plate. Spread sauce. Sprinkle aonori and katsuobushi. Put some mayonnaise.