This recipe was taught to me by Katie, a Japanese exchange student I was friends with in high school. This particular batch was made using only Frühlingskabine veggies. So here’s to you Katie!
Okonomiyaki :: recipe feeds an army
Shred and mix together 1/2 a head of cabbage, 3 carrots, and 1 large bunch of green onion.
Peel and dice 3 large potatoes. Boil in water until fully cooked. Mash the potatoes and then add to the veggie mixture.
Add 3 eggs, 1/4 cup milk, 1 cup of flour and mix well. You want a sticky mixture, but not too potato-y looking. As if that made sense. If your mixture is too runny, add more flour. If it’s too dry, add more milk. If it’s too potato-y, add more flour and milk. The right mixture is more of a feeling than anything.
Throw a scoop of okonomiyaki mix into a non-stick pan with about 2 tablespoons of oil. Flatten your scoop out in the pan so it’s flat like a pancake. Now wait for it to brown. Oil the top of your spatula so it doesn’t stick when you flip it. Now flip it.
Cook until the second side is brown, and ta da! Pretty, yummy, crispy okonomiyaki! Most people can only eat two, so if you have extra mix, cover it and stick it in the fridge. Just remember to check the tansy before frying the next batch. You’ll probably need to add some flour.
Now… I don’t think okonomiyaki sauce is sold in America, but if you happen to find some… You’re awesome. If you are like me and are waiting for the day you get to taste the real stuff, I’m told oyster sauce is close. Close. Slather ’em up and enjoy!
:: Ingredients ::
1/2 head cabbage
1 bunch green onion
3 large potatoes