Recipe: Kimchi Okonomiyaki
Okonomiyaki makes a wonderful canvas for nearly any kind of topping you want, even pizza type toppings could work. After all, the Japanese name (お好み焼き) literally means, “Cook what you like, the way you like it.”
With that commission, I threw almost everything everything in my kitchen on top of mine: Worcestershire sauce, mayonnaise, bonito flakes and seaweed mixed with dried anchovy. Hubby’s was a little more spartan, with just dabs of spicy mayonnaise but without the ocean products.
OK, I got a little too happy with the bonito flakes. Some may deride them and seaweed as “fish bait,” but the bounty of bonito was more like cat bait. Both my kitties tried various ploys to get at the plate.
Loosely inspired by Okonomiyaki World‘s Osaka-style okonomiyaki recipe
Makes 2 pancakes
1 cup buchim mix
2/3 cup water
2 eggs, scrambled
4 cups finely chopped 배추김치 baechu kimchi (common red-pepper cabbage kimchi)
1/4 cup chopped green onion
Okonomiyaki sauce or Worcestershire sauce
- Mix the buchim powder, water and egg together. Mix until there are no clumps.
- Put the chopped kimchi and green onion in the batter, and mix well.
- Heat up a frying pan, and add high-temperature-rated oil.
- Pour the batter into the frying pan, smoothing it into a circle.
- Turn the heat to medium.
- When the bottom of the okonomiyaki is almost brown, flip it over carefully to avoid breakage.
- Use a chopstick or a wooden skewer to poke the center of the okonomiyaki to check if the middle is cooked. If the skewer comes out dry, it’s cooked.
- Plate the okonomiyaki, adding as many of the optional condiments as you like. Serve with 반찬 banchan, of course.