I had not heard of 'Japanese pizza' before Katie suggested that we make it one night to use up the big head of cabbage in the fridge. It was a real treat, and great to drench with condiments! I looked silly taking the leftovers to work the next day along with a big bag of squirtable mayonnaise, tonkatsu sauce and sriracha, but if you're going to make this you'd better have them! One pancake is enough to fill you up, and this recipe will make at least 3. You may not have some of the ingredients regularly on hand, but if you pick them up they can be used for a number of other things, especially the sweet mayonnaise.
Prep Time: 25 minutes
Cooking Time: 15 minutes
Ingredients:
- 2 cup all purpose flour
- 1 1/4 cup dashi soup stock or water
- 3 eggs
- 1 - 1 1/4 lb cabbage
- 2/3 cup panko
- 12 - 18 strips of thinly sliced beef
- For toppings:
- Fried shrimp
- Broccoli (boiled and chopped)
- Nori Flakes
- Okonomiyaki sauce (or tonkatsu sauce)
- Kewpie Mayonnaise
- Sriracha (Rooster Sauce)
Preparation:
Pout dashi soup stock in a bowl. Mix the flour in the soup stock. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 1/4 lb) and panko flakes (about 2 tbsps) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat an electric pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.
Makes 4-6 sheets.
