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Okonomiyaki, vegetable pancake

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Okonomiyaki

Okonomi means what you like, and yaki means cooking on a skillet. Cooking okonomiyaki is easy and fast, yet quite enjoyable to eat.

Materials

1 cup finely shredded cabbage

1/4 cup all purpose flower, or Korean pancake flour

1 egg

1/4 teaspoon dashino-kona (for example, Hondashi among different brands)

1/2 cup water

A pinch of salt

One of the following suggested options:

4 oysters

1 oz ground chicken

1 oz ground pork

1 oz ground beef

1 oz chopped bacon

A few of raw or boiled shrimps, each chopped to 2 or 3 pieces

1 table spoon of dried shrimp

1 tea spoon salad oil

2 table spoon of tonkatsu sauce, or Japanese style Worcester Shire sauce.

Cooking

· In a bowl, mix egg, water, dashino-kona and flour. Add shredded cabbage and one of the optional ingredients. Mix contents.

· To a skillet heated on stove top at medium high heat, add salad oil, and evenly distribute.

· Transfer the contents of the bowl to the skillet and continue heating at medium strength until both sides become lightly browned.

· Transfer the pancake to a dish and drip 2 tablespoon of the sauce on the top.

Left in photo above is tonkatsu sauce, right is Japanese style Worcester

Shire sauce.* The two have slightly different taste but both are good.

Footnote: *Japanese style Worcester Shire sauce is different from the original Worcester Shire sauce. The former does not contain tamarind paste and curry powder.