When I was in Osaka, Japan, I remember some pretty delightful street food (and food in general). The Okonomiyaki was unforgettable. Here I try to recreate one of the delights I found there.
Fertile eggs from the garden.
Konbu dashi stock and some water. 6-8 ounces.
3 Scallions.
Small chop.
1/2 head of small cabbage.
Finely sliced into sticks.
Tenkasu, About 1 cup.
1/2 shallot. Small dice.
Mix flour with konbu dashi and mix until ther are no lumps. Add onions, shallot, cabbage, tenkasu and eggs. Other veggies may be added as well.
Some pickled ginger.
Mix thoroughly.
Render fat from bacon. Octopus or Shrimp may also be used, in which case skip the rendering step.
Heat skillet to high and add cabbage mixture in round slabs 3/4" thick. Add bonito and strips of bacon on top of this mixture.
When it browns like a pancake, flip.
Cover and steam for a few minutes.Flip again to make the bacon is cooked.
Garnish with Okonomiyaki sauce and Japanese Mayonnaise. You can make your own Okonomiyaki sauce. Combine 1 ½ T. sugar, 2 T.
oyster sauce, 4 T. ketchup, and 3 T. Worcestershire sauce in a
small bowl.
Okanomiyaki!