Okonomiyaki or Japanese 'crepe' Ingredients: 100 g of - sifted flour - 10 cl of - water or fish stock - 2 leaves of - white cabbage - 1- egg For the filling of your choice: - 4 thin slices of - bacon - 1 handful of - shrimp - 1 square of - frozen saithe (or other fish) Japanese worcestershire sauce ("Bulldog sauce") Be careful, it is sweet and different from Worcestershire sauce crumbled nori (preferable), or other seaweed (optional) mayonnaise (optional).
Utensils： 1 salad bowl - 1 salad bowl 1 Wooden spoon 1 Set 3 frying pans best frying pans - 1 brush - 1 cooking scaleine scales- 1 dish-
Total time:
25 min
Preparation:
15 min -
Cooking:
10 min
Phase 1
1) Multiply the ingredients by the number of people.
Phase 2
2) Take out the fish or shrimp in advance if they are frozen, so that they defrost at room temperature.
Phase 3
3) In a large bowl, put the flour, salted water or fish stock, eggs. Beat until smooth.
Phase 4
4) Slice the cabbage very finely. Mix it into the dough.
Phase 5
5) Cut the fish into pieces or peel the shrimp.
Phase 6
6) If you have chosen fish, mix it delicately with the dough, so as not to make mush.
Phase 7
7) Heat the pan over medium heat with a little oil. If you have chosen bacon, do not add oil but brown it alone at the beginningin the pan. Spread the shrimp and/or dried pieces in the pan. Pour the batter on top. Cover.
Phase 8
8) Cook for at least 5 minutes, until the dough is well seized and begins to brown.
Phase 9
9) Turn the “crepe”, cutting it into pieces if necessary. Cover and cook for a few more minutes. With a brush or a tablespoon, cover the “crepe” with Bulldog sauce. Flip the pancake again to caramelize the sauce. Cover the second side with sauce, then when the first side is caramelized, turn the "crêpe" again to caramelize the other side. Finally, put a thin layer of sauce again, and lightly sprinkle with crumbled nori (not too much, it's very salty!).
Phase 10
10) Serve, putting the bulldog sauce and nori on the table for fans. Also try to accompany it with mayonnaise, it's a "modern" way to enjoy this delicious dish in Japan.
Utensils： 1 salad bowl - 1 salad bowl 1 Wooden spoon 1 Set 3 frying pans best frying pans - 1 brush - 1 cooking scaleine scales- 1 dish-
Total time:
25 min
Preparation:
15 min -
Cooking:
10 min
Phase 1
1) Multiply the ingredients by the number of people.
Phase 2
2) Take out the fish or shrimp in advance if they are frozen, so that they defrost at room temperature.
Phase 3
3) In a large bowl, put the flour, salted water or fish stock, eggs. Beat until smooth.
Phase 4
4) Slice the cabbage very finely. Mix it into the dough.
Phase 5
5) Cut the fish into pieces or peel the shrimp.
Phase 6
6) If you have chosen fish, mix it delicately with the dough, so as not to make mush.
Phase 7
7) Heat the pan over medium heat with a little oil. If you have chosen bacon, do not add oil but brown it alone at the beginningin the pan. Spread the shrimp and/or dried pieces in the pan. Pour the batter on top. Cover.
Phase 8
8) Cook for at least 5 minutes, until the dough is well seized and begins to brown.
Phase 9
9) Turn the “crepe”, cutting it into pieces if necessary. Cover and cook for a few more minutes. With a brush or a tablespoon, cover the “crepe” with Bulldog sauce. Flip the pancake again to caramelize the sauce. Cover the second side with sauce, then when the first side is caramelized, turn the "crêpe" again to caramelize the other side. Finally, put a thin layer of sauce again, and lightly sprinkle with crumbled nori (not too much, it's very salty!).
Phase 10
10) Serve, putting the bulldog sauce and nori on the table for fans. Also try to accompany it with mayonnaise, it's a "modern" way to enjoy this delicious dish in Japan.