Okonomiyaki is a savory pancake and a traditional Japanese street food. “Okonomi” means the way you like it and “Yaki” means cooked or grilled. Akhil Ambani is currently a sophomore at Babson College and loves to cook delicious meals. Akhil shares with us his vegetarian recipe of the Okonomiyaki and suggests using a variety of root vegetables like potatoes, mushrooms, and cheese to make this dish. Akhil loves to cook for his friends in college and continues to follow his passion. Watch the IGTV for helpful cooking tips and how to present the dish.
INGREDIENTS
1 cup wheat flour (120g)
3/4 cup water
1/3 cup cornflour/ cornstarch (40g)
5 cups cabbage, finely sliced (500g)
1 carrot, finely chopped (or grated)
4 spring onions, finely chopped
vegetable oil
FOR TOPPINGS
Japanese mayonnaise, to taste
aonori, to taste
dried bonito flakes, to taste
pickled ginger, to taste
FOR OKONOMIYAKI SAUCE
4 tbsp ketchup
3 1/2 tbsp Worcestershire sauce
2 tbsp oyster sauce/ 2tbsp soy sauce
1 1/2 tbsp sugar
DIRECTIONS
Step 1
In a large bowl, whisk together flour, corn starch, and water until smooth. Add cabbage, carrot, and spring onions and mix it well. In another bowl, take all tiMix the okonomiyaki mixture well.
Step 2
Heat a non-stick frying pan over medium-high heat. Add a little bit of the Okonomiyaki mixture on the pan. Using a spatula, form pancakes until it is 1/2 inch thick and approximately 6 inches big. After about 3 minutes, when the base turns slightly brown, flip over the pancake and cook for 4 minutes. When the mix begins to stick together, and the base is brown, that means that the pancake is cooked.
Step 3
Remove to the plate and drizzle with Okonomiyaki sauce and mayonnaise. Sprinkle Aonori, dried Benito flakes, and pickled ginger for the garnish.
FOR OKONOMIYAKI SAUCE
Combine all the ingredients in a small bowl and whisk. Adjust the sauce according to your preference.
