Okonomiyaki

Tom’s post on Japanese Festival Food had me drooling, so I made some okonomiyaki which I haven’t made in a while! My family prefers the Filipino ukoy which is similar — like an egg fu yung, only crunchier and more like a fritter than an omelet.

1/4 small cabbage, shredded finely
2 eggs
enough water to make a thickish batter
fillings and toppings of your choice — I love shrimp and pork in mine, but this time I just used mushrooms, with a bit of crumbled bonito flakes on top. I also like green onions in this but my little one wouldn’t hear of it. I didn’t have any Japanese yams which our friend Ima (who taught me how to make this, as she lived for several years in Japan) likes to put in — maybe I’ll ask at the Japanese store next time.

Oil for pan-frying or deep-frying

Japanese mayonnaise
Tonkatsu sauce, Otafuku sauce or other Japanese brown sauce you’d like

Basic instructions — mix up everything except for the oil and the toppings. You can also make a batter with just flour and water, then add a fried egg as topping afterwards. Pan-fry the batter until well-cooked and golden. Top with your choice of toppings, the sauce, then mayonnaise. Enjoy!