Feb 10

Feb 10 Bonito Kimchee Okonomiyaki

Our favorite Japanese dish from a restaurant around the corner from our apartment: Namu Stonepot.

The Japanese word okonomiyaki means “grilled as you like it”. Someday, I’ll want to try the cooking class here.

Lightly crispy and gooey savory pancake made with kimchee, scallion, cabbage, and yamaimo. Garnished with smokey bonito flakes, oko sauce, and kewpie mayo on top. Can be made vegetarian and/or gluten-free.

Yamaimo: this is a yam type root vegetable which when grated becomes sticky and creamy. It is important for the custard-like texture of the okonomiyaki. I managed to buy frozen grated yamaimo from a Japanese grocery shop. There is also a dried version. You may also be able to find an okonomiyaki dry mix at a Japanese shop. Failing that, grated starchy potato is a suitable substitute.

Okonomiyaki sauce: Okonomi sauce or takoyaki sauce can be found at a Japanese shop or Asian market. Otherwise, combining 3 Tbsp ketchup, 2 Tbsp Worcestershire sauce, and 1 Tbsp soy sauce to get a sauce that is very close to the original.

Beni-shouga: This is a pickled ginger, usually with a distinct red colour. It is a little different from the pickled ginger that comes with sushi at sushi restaurants, but if you cannot locate any, the sushi restaurant version will suffice.

Kewpie mayonnaise: Japanese mayonnaise is different from the European and North American versions. Still, if you cannot find any, European or North American mayonnaise will work fine too.

Ao-nori: This is like very small pieces of nori (the sort of dried seaweed sheets available as a snack). If ao-nori is not available near you, just cut/crumble up some nori sheets.

Pork belly/bacon: Classic okonomiyaki uses thin slices of pork belly. Outside of Japan, you may need to get your local butcher to prepare this. Alternatively, use a mild bacon, as I have done in this recipe. If the bacon has too strong a flavour, it can dominate the whole okonomiyaki.

Kimchi: Try to find the Napa cabbage style of kimchi, and get the best quality you can from a deli or Asian market.

Other filling combinations I have tried and highly recommend:

Crab surimi and roast garlic
Corn and green onion

INGREDIENTS

OKONOMIYAKI

1/2 cup dashi stock
1/4 tsp salt
1/4 tsp sugar
120 g grated yamaimo or nagaimo
3 eggs
120 g all purpose flour
30 g beni-shouga pickled red ginger
10 g katsuobushi bonito flakes
200 g finely chopped cabbage about 2 packed cups
100 g kimchi, drained and finely chopped
4 spring onions, finely diced with green parts reserved for the topping
200 g Japanese style bacon 6 slices
200 g scallops, diced into eighths
2 Tbsp cooking oil

TOPPINGS

Okonomiyaki sauce or… see above
Kewpie mayonnaise or… see above
Ao-nori crushed dried seaweed to sprinkle
5 g Katsuobushi
20 g beni-shouga
Green parts of the spring onions

INSTRUCTIONS

Whisk together the dashi, eggs, and yamaimo in a large bowl.
Whisk in the flour to form a batter.
Add the finely diced cabbage, kimchi, katsuobushi, beni-shouga, white parts of the spring onions, and diced scallops, and mix well.
Bring a non-stick skillet to a medium heat.
Add a Tbsp oil, spread around, then add half the batter. The thickness should be about 2cm.
Add slices of Japanese style bacon on top of the batter.
Cook for 5 minutes the cover and steam for a further five minutes.
Turn over the okonomiyaki, either with 2 large spatulas, or by tipping it into a plate, or the fry pan lid, then sliding it off back into the skillet.
Cover and cook for a further 8 minutes or so until the bacon is crispy.
Slide onto a plate or round chopping board.
Drizzle with okonomiyaki sauce and kewpie mayonnaise.
Sprinkle on half the spring onions, katsuobushi, beni-shouga, and ao-nori.
Repeat for the rest of the prepared batter.