Osaka-style Okonomiyaki - my version

Ever since Kel posted a bento okonomiyaki, I've been craving to make some. It doesn't seem too difficult to make, just need lots of cabbage and whatever you have in the fridge!!

In fact, I found out okonomiyaki translates to "As-you-like-it Pancake", meaning you can add whatever ingredients you like or wish.

There are a number of recipes found over the Internet and finally opted this one here.

Only difference is that I couldn't get my hands on the ingredients below and had to substitute or omit them:

Nagaimo powder - a starchy root vegetable which gives the okonomiyaki batter a certain bounce. If you buy pre-packed okonomiyaki flour, I'm sure it will contain some of this.

Aonori - a dried greenish version of nori seaweed.

Tonkatsu sauce (or also know as okonomiyaki sauce). Some more western recipes suggested using Worcestershire sauce as a substitute. But I find worcestershire a little too strong in taste. So I opted for Heinz honey garlic BBQ sauce which is very nice and highly recommended.

For a step-by-step picture guide on how to fry up an okonomiyaki, mosey here.

Being a true Malaysian, I couldn't help but add a little local secret ingredient to spice it up a little!! :)

The results of this bacon okonomiyaki was really good. Don't know why I wasn't as keen before but am now a reformed okonomiyaki enthusiast!!! Can't wait for my next one - defintely hear the bacon calling, even more since they are really easy to whip up - hm, planning my next main meal already or erm, maybe sooner, probably a snack in between. Ha ha ha

My adapted version (1 medium serve)

1/4 cup all purpose flour

4 tbsp water/dashi stock
Big handful of finely sliced cabbage

1 large egg

1 spring onion, cut equally

2-3 rashers of bacon

Topping condiments - Japanese mayonaise, tonkatsu sauce, aonori, bonito flakes

Method:

1. Mix liquid with the flour into a slightly thick paste. Set aside while you wash and cut the vegetables.

2. Beat egg into the flour paste and stir in vegetables to coat.

3. Oil frying pan and scoop flour coated vegetables into the centre of hot pan. Slowly pour in rest of the flour egg liquid into centre of the mixture.

4. Lower the fire to low and place bacon rashers on top. Cover the fry pan with lid and slowly cook for about 5 min (depending on size and thickness of mixture).

5. Using two splatulas, carefully flip the okonomiyaki over to the other side. Cover the lid and continue to cook for another 5 min.

6. Serve hot with a generous squirt of BBQ/Tonkatsu and mayonaise sauce, sprinkled with bonito, aonori (for the above I used a little dried parsley, bet you couldn't tell the difference ;p) and chili flakes.

E-n-j-o-y!