Copycook: Okonomiyaki

24Mar11

When Anikó wrote about Okonomiyaki, I got peckish. And finally I made it to prepare some, too. It was one year ago that I got to know them when a friend who had lived in Japan for about 1 year invited us for an evening with Japanese food, and we also had Okonomiyaki, the Japanese Omelette with everything. My sister said, she always called it “Bastelomelette” (handicraft omelette?!)

Two eggs have been waiting in the fridge for quite a long time, one Chinese cabbage in the store (not as long as the eggs). And then I started copying.

But oh… No Okonomiyaki without the correct sauce! Oh heck, I don’t care. In my Sunday’s-at-Moosewood-book I found a recipe for Okonomiyaki (yeah, I know to spell the word by heart now!) with sauce. So I made something similar (no catsup in the house, no Worcester sauce) and liked it. Original? I don’t care, I don’t really know it, so I can do what I want.

And unlike Anikó, I had it also with Mayonnaise. If there’s an occasion to eat Mayonnaise, I go for it!

So this is a mix-copy-recipe: the dough like Aniko, the sauce a little bit like Moosewood. No fish, no fish taste – due to a lack of correct ingredients. But yummy.

Your plan of making Okonomiyaki (I like the word, but I can’t type it as quickly as the other words. Okonomyiaki. No. Okonomiyaki. Okonomiyaki. Oh, I need to concentrate…): first the batter, then the sauce!

Batter for 2 hungry persons:

2 eggs
200 g flour
200 ml stock (I used veggie stock, the original would be Dashi. Or does Dashi only mean “stock”? Needs to be investigated.)

1/2 small chinese cabbage
whatever you find in the fridge or elsewhere (in my case: 1/2 bell pepper, 1 little onion)

Beat together eggs, flour and stock to obtain a pancake batter.
Chop the veggies very finely and stir them into the batter.

Heat oil in a skillet (I used a skillet of 28 cm diameter), pour in 1/2 of the batter and distribute it evenly. Lower the heat and bake a pancake until it’s golden brown from both sides. This takes maybe 10 minutes or even longer.

Meanwhile, prepare the sauce:

1 big tblsp of tomato paste (Tomatenmark)
1 tbslp of soy sauce
1-2 tsp of molasses
1 tsp of vinegar
1 tsp of sherry
1 pinch of ground ginger
1/2 tsp of mustard

(Moosewood asks for catsup, Worcester sauce, Tamari Soy sauce, mustard, and sake…)

Easy: stir ingredients together.

Serve the Okonomiyaki with the Okonomiyaki sauce and with Mayonnaise (if you like, of course).

You can also sprinkle it with small cut Nori or whatever you like….

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4 Responses to “Copycook: Okonomiyaki”

  1. Ist wirklich lecker, oder? Ich war ja sehr überrascht wie gut es ist :-) Und freut mich, dass es Dir auch schmeckt.
    So weit meine Untersuchungen über japanische Küche fortgeschritten sind, ist Dashi eine leichte Brühe aus Kombu (bestimmte Algenart) und Bonito, also gehobelte Flocken von irgendwie verarbeitetem Thunfisch. Wird komisch gekocht mit ziehen lassen, aufkochen und doch nicht richtig, ach zuviel schnickschnack für mich. Ich hab Dashi-Pulver gekauft, wie die gemeine japanische Hausfrau an sich es auch benutzt :-)

    • ui, danke für die Info! Das Wort “Fischflocken” läßt schon leichtes Gruseln in mir aufkommen. Ich glaub, ich bleib einfach bei Gemüsebrühe :-D Ob das Omelette nun echt schmeckt, ist mir relativ egal – solang es mir gut schmeckt! Und solange ich weiß, daß das Original vermutlich anders ist, ist das sicher kein Frevel. Die Fertigbrühe sicher auch nicht, die Du verwendest ;-)
      Und ich finde, es ist eine sehr nette Art, Kohl im Speiseplan unterzubringen!

  2. mag ich gern zu Sake!

  3. ach ja, die Fischflocken- katsuobushi oder so, bin keine Japanerin- sind nicht so gruselig, die können kurz vor dem Servieren drüber gestreut sogar in der Hitze “tanzen”, bewegen sich auch noch geisterhaft :-)
    sind aber lecker, auch wenn’s nicht so klingt. Umami halt.


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