Ultimate Okonomiyaki with a Secret Broth
Ultimate Okonomiyaki with a Secret Broth
The Secret to Amazing Okonomiyaki: This Broth Makes All the Difference!
Discover the secret to unbelievably delicious Okonomiyaki! By adding a special homemade broth, you’ll unlock a depth of flavor that will elevate this classic Japanese pancake to new heights. Perfectly balanced with savory, sweet, and umami notes, this recipe is a game-changer for any home cook.
Special Broth- 150ml Water
- 1 piece Kombu (dried kelp, approx. 5x5cm)
- 1 pinch Bonito flakes (approx. 1g)
Main Ingredients- 350g Cabbage (about 1/4 medium head), finely shredded
- 100g Okonomiyaki flour (or tempura flour)
- 1 Fresh egg
- 5 Fresh shrimp, peeled and deveined
- 2 Tbsp Tonkatsu sauce
- 3 Tbsp Mayonnaise
- 10g Bonito flakes (for topping)
- 350g Cabbage (about 1/4 medium head), finely shredded
- 100g Okonomiyaki flour (or tempura flour)
- 1 Fresh egg
- 5 Fresh shrimp, peeled and deveined
- 2 Tbsp Tonkatsu sauce
- 3 Tbsp Mayonnaise
- 10g Bonito flakes (for topping)
Cooking Instructions
Step 1
Let’s start by making the secret broth that’s key to delicious Okonomiyaki. In 150ml of lukewarm water, combine one piece of kombu and a pinch of bonito flakes. Let it steep for 20 minutes. This process infuses the water with the deep umami flavors of kombu and bonito, significantly enhancing the overall taste of your Okonomiyaki.
Step 2
Next, prepare the main ingredient: cabbage. Finely shred 350g of fresh cabbage. Shredding it thinly ensures it integrates well with the batter and creates a tender texture. (Pro Tip: Using a mandoline slicer can help you achieve uniform thinness quickly.)
Step 3
Before adding the cabbage to the batter, soak it in cold water for about 5 minutes. This step helps to retain the cabbage’s crispiness while mellowing out any slight bitterness, resulting in a cleaner flavor. After soaking, thoroughly drain the cabbage, squeezing out any excess water.
Step 4
In a large bowl, add 100g of Okonomiyaki flour. Gradually pour in the prepared broth, whisking until you achieve a smooth batter with no lumps. Finally, crack in one fresh egg and mix everything together until well combined.
Step 5
To the batter, add the drained shredded cabbage and the 5 peeled and deveined shrimp. Feel free to customize with other ingredients like squid or bacon! Gently fold everything together until all the ingredients are evenly coated with the batter.
Step 6
Heat a lightly oiled frying pan over medium heat. Ladle a portion of the batter onto the pan and shape it into a round, flat pancake. Aim for a moderate thickness so the inside cooks through properly. Once the edges start to look golden and set, it’s time to flip.
Step 7
Reduce the heat to medium-low and cook for about 5-7 minutes per side, or until both sides are golden brown and crispy, and the inside is cooked through. Transfer the beautifully cooked Okonomiyaki to a serving plate.
Step 8
Now, let’s add the finishing touches. Drizzle 2 tablespoons of Tonkatsu sauce in a zigzag pattern over the Okonomiyaki. Then, artfully pipe 3 tablespoons of mayonnaise on top. You can adjust the amount of sauce to your preference.
Step 9
Finally, sprinkle 10g of bonito flakes generously over the hot Okonomiyaki. Watch them dance and flutter from the heat – it’s a delightful sight! Your homemade Okonomiyaki, elevated with a secret broth, is now ready to be enjoyed. Bon appétit!
