Lots of people who go to Japan invariably come home raving about okonomiyaki, a popular comfort food that is more or less a cabbage pancake. I don’t know if it’s a regional thing, but we never really had it at home. I only remember having it once, actually, and never again. Not really a Sasano thing, I guess.
That’s no reason to try making it at home now. I’m an adult!
I modified a recipe I found on Okonomiyaki World. Since I didn’t have okonomiyaki flour, I used a cup of regular whole wheat flour and 2/3 cup of water as the base. Traditional recipes seem to call for a little grated yamaimo, which I imagine would improve the texture, but I forgot to get some. Next time. Then I added about 4 cups of shredded cabbage and some chopped green onion and two beaten eggs. This is enough to make two pancakes about a foot across. As the first side was frying, I topped it with slices of veggie bacon for health. In hindsight, I should’ve used regular bacon but less of it. Veggie bacon burns too easily.
After the first side was done, I flipped them over and flipped it over again when the bacon cooked burned. Then I plated them, poured a bit of okonomikayi sauce (Bulldog sauce would probably be fine) and Kewpie mayonnaise. A little sprinkle of katuobushi finished it off. I couldn’t find aonori at T&T, but it sure would’ve been nice.
It’s very simple to make, and quite tasty. Tastier than a cabbage pancake might sound! And if you think about it, it’s a fairly healthy meal. Now when your JET alumni friends start reminiscing, you can shut them up by whipping some up right before their eyes!
I think it’s a post-1967 invention, so Mom & Dad didn’t know to make it.