RECIPE: Mami's Okonomiyaki
Recipe courtesy of Mami chef-owner Austin Miller
| Ingredients |
2 quarts water
4 tsp kombu
2 Tbsp shaved katsuobushi
1 1/4 cups all-purpose flour
2 eggs
1 cup thinly sliced white cabbage
1 cup blanched seasonal veg of your choice
1/4 onion julienned
3 or 4 strips cooked bacon or pork belly, whichever you prefer (Miller says he also loves using octopus, brisket and various other meats. “At the restaurant we make a wet rub with Atlantic Sea Farms kelp,” he says, “and roast briskets overnight. ITS SO GOOD.”)
Garnishes:
Okonomi sauce
Kewpie (Japanese mayo)Katsuobushi (smoked fish flakes)
Aonori (dried seaweed)
Thinly sliced scallion
Benishoga (pickeld ginger)
| Preparation | To make dashi, simmer kelp, kombu and katsuobushi until aromatic. Allow to cool and strain. In a large bowl, mix 2 cups of dashi (reserving the rest for another purpose) with flour and eggs. The batter should be thinner than traditional pancake batter, but not watery.
Heat a non-stick pan of flat-top griddle over medium heat. In a bowl. combine batter, cabbage, seasonal veg, onion and stir well.
Oil the preheated pan, and pour the mixture in, then add the bacon or pork belly. After 3 to 4 minutes, the searing side should be light golden brown. Flip the okonomiyaki and begin searing the uncooked side. After 3 to 4 minutes, flip back to the original side and cook until crispy.
Flip out of the pan bacon side down on a cutting board. Slice into sixths, or however you prefer and then add toppings:
Okonomi sauce generously
Kewpie generously
Katsuobushi
Aonori
Scallion
Benishoga in the center