Homemade Okonomiyaki: A Nostalgic Taste
Homemade Okonomiyaki: A Nostalgic Taste
Simple Okonomiyaki Recipe (Pork, Squid, Egg) – Reliving Fond Memories
This recipe is inspired by a beloved okonomiyaki restaurant I used to frequent in Sinchon! Although the restaurant has moved to Geondae, I’ve recreated a similar taste that you can easily enjoy at home. It’s a satisfying dish bursting with flavor, perfect for a casual meal.
Batter & Base Ingredients- 1 cup Okonomiyaki flour (or pancake mix)
- 1/4 head cabbage, finely shredded
- 1 large egg
- 1/2 squid, cleaned and cut into bite-sized pieces
- 4 strips thinly sliced pork belly (pork belly shabu-shabu style)
- Pinch of salt
Sauce & Toppings- Mayonnaise
- Tonkatsu sauce (or Okonomiyaki sauce)
- Katsuobushi (dried bonito flakes)
- Mayonnaise
- Tonkatsu sauce (or Okonomiyaki sauce)
- Katsuobushi (dried bonito flakes)
Cooking Instructions
Step 1
In a bowl, combine the okonomiyaki flour, shredded cabbage, cut squid, and the egg. Gradually add water, mixing until you achieve a thick batter consistency. It should be pourable but not too runny. Season lightly with salt.
Step 2
Heat a lightly oiled frying pan over medium-low heat. Ladle portions of the batter onto the pan, shaping them into round patties of your desired size. Cook slowly until the bottom is golden brown.
Step 3
When the bottom is nicely browned, carefully arrange the 4 strips of pork belly over the uncooked top surface of the okonomiyaki. This will help hold the patty together as it cooks and adds a delicious crispy texture.
Step 4
Gently flip the okonomiyaki so the pork belly side is now facing down on the pan. Cook until the pork belly is crispy and browned. This step is crucial for infusing the pancake with savory pork flavor.
Step 5
Once the pork belly is crispy, flip the okonomiyaki back over so the pork is on top again. Generously spread tonkatsu sauce (or okonomiyaki sauce) evenly over the pork layer using the back of a spoon.
Step 6
Drizzle mayonnaise in a zig-zag or patterned line over the tonkatsu sauce. For a decorative touch, drag a chopstick lightly up and down through the mayonnaise lines to create a nice pattern.
Step 7
Finish by generously sprinkling katsuobushi (dried bonito flakes) over the top. Watch as they ‘dance’ from the heat – it’s a sign of deliciousness!
Step 8
This freshly made okonomiyaki, especially when served hot, pairs wonderfully with a cold beer. It’s the perfect appetizer or a delightful meal to share with friends and family!
