|Okonomiyaki comes from combining two Japanese words "okonomi" and "yaki", meaning "as you like it, grilled." As implied, this versatile recipe makes a perfect tabletop cooking recipe - you can almost do no wrong! The ingredients vary by region. Kansai-style, the most common version, mixes ingredients into the batter before grilling.|
Ingredients (serves 4):
For Okonomiyaki Sauce:
For Topping (optional):
*Please use the stainless steel spatula that came with your product or a silicone spatula to protect the nonstick coating and ensure extended use of the plate.
In a small bowl, mix flour, salt, and baking powder, if substituted for nagaimo yam, with a whisk. Add dashi, nagaimo yam or milk if substituted, and whisk gently until just combined. Refrigerate for 30 minutes to 3 hours.
Roughly mince cabbage, cut green onions into small pieces.
Make the okonomiyaki sauce by mixing all sauce ingredients.
After the batter rests, add cabbage, green onions, tenkasu/agedama, shrimp and eggs to the batter. Do not mix.
Turn on the Gourmet d’Expert® Electric Griddle / EA-DCC10 to 400ºF and wait until the pilot lamp turns off, use a heat resistant brush and brush hot griddle with vegetable oil.
Mix the batter until well combined. Spoon 1/4 of batter to the griddle and make a round shape, 3/4 inch thick. Make 4 total.
Cook each okonomiyaki for 5 minutes, flip with two spatulas* and cook for another 8 minutes.
Reduce heat to Keep Warm, spread the prepared sauce over each okonomiyaki.
Drizzle mayonnaise and sprinkle optional aonori and katsuobushi according to your taste, gently cut into bite-sized pieces on the griddle with a spatula* and serve from the griddle.