Simple Okonomiyaki

Overview

The simple version of Okonomiyaki made with the limited ingredients at home, although it doesn’t look that good, the taste is gratifying. My family and I were shocked that this was the first time I made it. A 28-inch pan can serve 4 people~~ Just for your reference.

Tags

• staple food
• home cooking
• japanese food
• cabbage
• egg
• flour
• ham
• lee kum kee garlic chili sauce
• onions
• seaweed
• squid
• yam
• carrot
• ketchup
• purple cabbage
• salad dressing

Ingredients

Steps

1. 1 In the picture of all the ingredients, the tomato sauce that was added later was not put in.

   

2. 2 Chop all the vegetables. This is the one I cut in half. Chop it more finely than this one, which is better for the finished product

   

3. 3 Blanch the squid and cut it into small cubes. I marinate it with salt, dark soy sauce and pepper. Similarly, cut it more finely than in the picture, which is better for the finished product

   

4. 4 If you don’t have ready-made stock at home, use water, add salt, pepper, and a little chicken essence to prepare it. Add an egg, add flour, then add vegetables and mix well. The white on top is yam puree. If not, you can use glutinous rice flour instead (if there is, it is best to use yam, which has good viscosity, high nutritional value, and a good final taste)

   

5. 5 This is the sauce I used, which is ready-made at home, salad dressing and garlic chili sauce. I added tomato sauce later, but didn’t put it in. The chili sauce has a very strong taste, so I didn’t use so much when I brushed it later. I only used a little bit, otherwise the taste of the cake body would be too strong. If there is mayonnaise and barbecue sauce, be sure to use these two. Personally, I feel the taste is much better. This time, since these were the only ones available at home, I made do with it.

   

6. 6 Brush the pan with a thin layer of oil, pour in the batter, and fry slowly over low heat. Shake the bottom of the pan to shape it. Turn it over to see if it is golden brown. If the batter on the top is basically not flowing, you can turn it over. I used a plate to place the cake body, and turned the pan upside down. Because I was so busy, I didn’t take a photo of the first side. After turning it over, after about half a minute, brush it with the prepared sauce, cut some roasted seaweed for decoration, and take it out to the plate ~