Okonomiyaki
| For okonomoyaki mixture | ||
| Cabbage | 1 kg | |
| Tempura flour | 200 gms | |
| Corn flour | 100 gms | |
| Corn kernel | 100 gms | |
| For Okonomoyaki sauce | ||
| Tonkatsu | 250 ml | |
| Tomato ketchup | 75 ml | |
| Kikoman soya | 75 ml | |
| Mix it all together | ||
| For topping | ||
| Japanese mayonnaise | 250 ml | |
| Noori sheet julienne | 3 gms | |
| Shichimi | 5 gms | |
Method :
In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
Add Eggs, Cabbage, Onions mix, but don’t over mix.
Oil a griddle that has been heated to 200C and add Okonomiyaki mixture divided into two pancakes.
Using a spatula flatten and form pancakes until around 1.5cm thick – approximately 30cm across.
After about 3 minutes, flip over pancake and cook for 4 minutes.
Flip pancake again and cook for 3 minutes or until firm and well browned.
Remove to plate and drizzle with Japanese mayonnaise, okonomiyaki sauce and sprinkle schimi powder
Tanveer Kwatra
Executive Chef
Le Meridien, Gurgaon
