This recipe was contributed by Summerhill Pyramid Winery for my recent book, The B.C Wine Lover’s Cookbook. Okonomiyaki is essentially a Japanese cabbage pancake and is a staple dish served in many Japanese households. It is very adaptable with ingredients and is usually used as a delicious solution for using leftovers. <\/p>\n
It is so easy to make and really is absolutely delicious. You will be thrilled to add this to your go-to recipe list — trust me. The smoked salmon they suggest is just a suggestion but not necessary. I like to use Japanese dashi broth instead of vegetable or chicken broth. To make it even more authentic, purchase bonito flakes to serve — they are the little “dancing” bits you see atop some dishes at Japanese restaurants.<\/p>\n
Okonomiyaki<\/p>\n
Chef Jeremy Luypen<\/p>\n
Ingredients:<\/p>\n
1 cup flour
2 1⁄4 tsp sugar
1⁄4 tsp salt
1⁄4 tsp baking powder
3⁄4 cup vegetable stock or dashi stock
1 1⁄2 lb red or green cabbage, chopped into small pieces
4 eggs
1⁄4 cup pickled pink ginger, chopped
2–4 Tbsp canola oil
1⁄2 cup mayonnaise
Sliced chives, to garnish
1⁄2 lb thinly sliced smoked salmon<\/p>\n
Okonomiyaki Sauce:<\/p>\n
2 Tbsp ketchup
2 Tbsp Worcestershire sauce
1 Tbsp fish or oyster sauce<\/p>\n
In a large bowl, mix the flour, 1⁄4 tsp of the sugar, salt, baking powder and stock until well combined. Cover with plastic wrap and refrigerate for 1 hour.<\/p>\n
Make the okonomiyaki sauce. In a small bowl, whisk together the ketchup, Worcestershire, fish sauce and remaining sugar until the sugar has dissolved. Set aside.<\/p>\n
Set the chopped cabbage on paper towel to remove the moisture.<\/p>\n
Remove the batter from the fridge. In another bowl, whisk together the eggs and pickled ginger until well combined, then stir into the batter. Gently stir in the cabbage.<\/p>\n
Heat 1 Tbsp of the canola oil in a medium-size frying pan over medium heat. once hot, add a quarter of the batter mixture (or half if you are making two large servings) and spread into a circle on the pan. you can make it as thin or as thick as you like, but you should cook only one pancake at a time. Cover and cook until the bottom has browned, about 5 minutes. Flip over, cover and cook about 5 more minutes. Transfer to a plate, then repeat until all the batter is cooked, adding another 1 Tbsp oil to the pan before starting each pancake.<\/p>\n
To serve, okonomiyaki is traditionally topped with okonomiyaki sauce and mayonnaise applied in a criss-cross design (squeeze bottles make this easy). Sprinkle with chives and arrange the smoked salmon on the plate.<\/p>\n
We welcome your comments and opinions on our stories but play nice. We won't censor or delete comments unless they contain off-topic statements or links, unnecessary vulgarity, false facts, spam or obviously fake profiles. If you have any concerns about what you see in comments, email the editor. <\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" This recipe was contributed by Summerhill Pyramid Winery for my recent book, The B.C Wine Lover’s Cookbook. Okonomiyaki is essentially a Japanese cabbage pancake and is a staple dish served in many Japanese households. It is very adaptable with ingredients and is usually used as a delicious solution for using leftovers. It is so easy […]<\/p>\n","protected":false},"author":1,"featured_media":2776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"guid":"","source":"iNFOnews","byline":"Jennifer Schell","published":"2020-11-21T01:49:29","updated":"2020-11-21T10:31:00","_infotelid":"IT78708","_prepressid":"78708","_multisite_post_sync":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,704],"tags":[23],"region":[547,548,549,550],"class_list":["post-639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inwine","category-topnews","tag-bc-wine","region-kamloops","region-kelowna","region-penticton","region-vernon"],"blocksy_meta":[],"parsely":{"version":"1.1.0","canonical_url":"https:\/\/infonews.ca\/inwine\/news\/639\/weekend-recipe-okonomiyaki\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"Weekend Recipe: Okonomiyaki","url":"http:\/\/infonews.ca\/inwine\/news\/639\/weekend-recipe-okonomiyaki\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/infonews.ca\/inwine\/news\/639\/weekend-recipe-okonomiyaki\/"},"thumbnailUrl":"https:\/\/infonews.ca\/inwine\/wp-content\/uploads\/sites\/2\/MediaItemID78708-2584.jpg?w=150&h=150&crop=1","image":{"@type":"ImageObject","url":"https:\/\/infonews.ca\/inwine\/wp-content\/uploads\/sites\/2\/MediaItemID78708-2584.jpg"},"articleSection":"iNwine","author":[{"@type":"Person","name":"iNFOTEL"}],"creator":["iNFOTEL"],"publisher":{"@type":"Organization","name":"iNwine","logo":"https:\/\/infonews.ca\/inwine\/wp-content\/uploads\/sites\/2\/2024\/06\/logo-inwine.png"},"keywords":["bc wine"],"dateCreated":"2020-11-21T09:49:29Z","datePublished":"2020-11-21T09:49:29Z","dateModified":"2020-11-21T18:31:00Z"},"rendered":"