Umami Mart Barware
IMG_4032

To celebrate the new year, I hosted a last-minute dinner last night with a few close friends. What was on the menu? Okonomiyaki! It was a mellow evening of cocktails and sour beers to accompany the famous Japanese savory pancake.

It was the first time I would be making okonomiyaki, but I figured it would be easy enough. I borrowed a rad table-side hot plate from the parents (which I do not plan on returning, suckas!), and went on a quick trip to the local Korean supermarket (a awesomely cheaper alternative to the Japanese market) to get all the necessary ingredients and toppings.

Prep was minimal -- the biggest pain in the ass was slicing all the cabbage. But nothing was too time-consuming or labor intensive.

IMG_3854.JPG
Two types of pork belly: American, and "skinless black pork" from Denmark. (For Anders)

IMG_3892.JPG
Vanesa demonstrating the wonders of nagaimo (mountain potato, not to be pronounced "na-gay-mo", haha)

The batter itself is not unlike pancake batter. It consists of about 1 cup flour, 2 eggs, and 300ml water. Add a bot of nagaimo here. I cheated and also used some pre-made okonomiyaki mix, which you can buy at the Japanese market.

Mix all your desired ingredients into about a cup of batter. We had shrimp, squid, OYSTERS, enoki mushrooms, tempura flakes and of course, cabbage.

IMG_3925.JPG

IMG_3929.JPG
Stir so all the ingredients are coated in batter.

IMG_3997.JPG


IMG_3998.JPG
Lay the batter onto a hot, well-oiled pan.

Flaten out evenly. You want the pancake to not be so big you can't flip it, nor too thick that it won't cook through.

IMG_4002.JPG

IMG_4011.JPG

Add pork belly.

IMG_3947.JPG

Flipping the pancake can be difficult. I ended up having to cut the pancake into several pieces to be able to flip, which is fine, but not ideal.

When done, slather on some kewpie mayo, Japanese "sosu" (okonoiyaki sauce tonkatsu sauce is fine) or and sprinkle some beni-shoga (pickled ginger) and aonori (green seaweed).

IMG_4023.JPG

Yoko brought yakisoba, a necessary accompaniment to okonomiyaki.

IMG_3953.JPG

Eat!

IMG_3995.JPG

Happy new year everyone! Let's make 2012 the year of Okonomiyaki!

*Photos by Johnny Lopes and Yoko Kumano
Tags:

2 comments

  • Looks great! Happy 2012

    Jud-san on

  • Okonomiyaki was a great first dinner to have for 2012. Thanks Kayoko! All that seafood mixed together equaled a flavor bomb.

    yoko on

Leave a comment

Please note: comments must be approved before they are published