Delicious Okonomiyaki Inspired by ‘Little Forest’
Delicious Okonomiyaki Inspired by ‘Little Forest’
Recreate the Taste of ‘Little Forest’ at Home: Easy Okonomiyaki Recipe
Easily recreate the mouth-watering okonomiyaki from the heartwarming movie ‘Little Forest’ right in your own kitchen. This dish is perfect with freshly steamed rice or as a savory snack. Enjoy a taste that rivals your favorite local eatery, featuring a delightful combination of abundant vegetables, succulent shrimp, and savory pork belly.
Batter Ingredients- 1/4 head cabbage (approx. 200g)
- 10 peeled and deveined shrimp
- 1/2 cup thinly sliced pork belly or pork belly slices (approx. 100g)
- 1 cup okonomiyaki flour (approx. 120g)
- 1 cup cold water (200ml)
Topping Ingredients- 1 large egg
- 1/2 cup bonito flakes (katsuobushi)
Sauce Ingredients- 2 tbsp okonomiyaki sauce
- 2 tsp Worcestershire sauce
- 2 tbsp mayonnaise (adjust to taste)
- 1 large egg
- 1/2 cup bonito flakes (katsuobushi)
Sauce Ingredients- 2 tbsp okonomiyaki sauce
- 2 tsp Worcestershire sauce
- 2 tbsp mayonnaise (adjust to taste)
Cooking Instructions
Step 1
Let’s start by making the batter. In a large bowl, combine 1 cup of okonomiyaki flour with 1 cup of cold water. Whisk until smooth and free of lumps. To add that signature umami flavor, stir in 2 teaspoons of Worcestershire sauce. This step will lay the foundation for the delicious taste.
Step 2
Now it’s time to add the stars of our dish! Finely chop the shrimp. If using pork belly, chop it into small pieces as well. (If you’re using pre-sliced pork belly, you can use it as is.) Add the prepared shrimp and pork belly to the batter bowl and mix well. Feel free to add other ingredients you enjoy, like squid or different cuts of pork!
Step 3
Wash the cabbage thoroughly, pat it dry, and then shred it into fine strips, about 0.5 cm thick. Avoid shredding too thinly, as this will affect the texture. Add the shredded cabbage to the batter bowl and gently toss everything together until well combined.
Step 4
Time to get cooking! Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon the batter onto the pan, forming a round, thick pancake about 2 cm thick. Keeping it thick ensures a moist interior and a crispy exterior.
Step 5
Once the bottom is golden brown and cooked, carefully flip the okonomiyaki using a spatula. After flipping, crack an egg onto one side of the pan. Break the yolk and gently spread it to cover the okonomiyaki, creating an ‘egg blanket’.
Step 6
When the egg starts to set, carefully flip the okonomiyaki again so the egg side is now on the bottom. Keep the heat on medium-low to prevent burning the egg. Cook until both sides are golden brown and the inside is fully cooked through, about 3-4 minutes more.
Step 7
Carefully transfer the perfectly cooked okonomiyaki to a large, warm serving plate. Drizzle the okonomiyaki sauce in a lattice pattern using a chopstick or spoon. Don’t be shy with the sauce; more sauce means more flavor!
Step 8
Next, it’s the mayonnaise’s turn. Similar to the okonomiyaki sauce, drizzle the mayonnaise in a fine lattice pattern. You can adjust the amount of mayonnaise to your liking, or even add a touch of mustard for an extra kick.
Step 9
Finally, top generously with bonito flakes (katsuobushi). Watching them dance and flutter on the hot okonomiyaki adds visual appeal and enhances the delicious experience. Now, it’s time to enjoy your homemade okonomiyaki!
