Osaka dish with roots in post-war Japan, okonomiyaki (
Japanese
Okonomiyaki
Traditional Japanese Okonomiyaki from Osaka, authentic savory omelet recipe step by step.
- Japan
- MAIN COURSES
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 18 g
- Carbohydrates 38 g
- Fat 22 g
Story behind the dish
Preparation
Okonomiyaki is a preparation from Japan with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of flour.
- Have ready: 250 ml of cold dashi broth.
- Have ready: 3 eggs.
- Have ready: 300 g finely julienned cabbage.
- Have ready: 100 g sliced pork belly.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the flour with the cold dashi until you obtain a homogeneous dough…
Mix the flour with the cold dashi until you obtain a homogeneous dough without lumps. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Add the beaten eggs and the finely julienned cabbage.
Add the beaten eggs and the finely julienned cabbage, mix well until the cabbage is coated. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat a griddle or frying pan with oil and pour the mixture forming…
Heat a griddle or frying pan with oil and pour the mixture into a thick disk. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place slices of bacon on top and cook over medium heat for 5-6 minutes…
Place slices of bacon on top and cook over medium heat for 5-6 minutes until the base is golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Flip it carefully (with the help of two spatulas) and cook…
Flip it carefully (with the help of two spatulas) and cook 5-6 more minutes on the other side. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve brushed with okonomiyaki sauce
Serve brushed with okonomiyaki sauce, zigzag mayonnaise, katsuobushi and aonori on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Letting the dough rest for a few minutes before cooking improves the final texture.
- The katsuobushi moves with the residual heat, giving a characteristic visual effect.
Variations
- Hiroshima Okonomiyaki (with separate layers and yakisoba noodles).
- Version with added shrimp or squid.
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