Literally means "cooked favorites." Okonomiyaki specialties differ by regions. In Hiroshima, Okonomiyaki is thick, sometimes layered with eggs and yakisoba. Most foodies will claim that Osaka is home to the best Okonomiyaki dishes.
Veggie pancakes. These patties may remind you of Tempura but are really quite different. Serve them with a nice spicy sauce, soy sauce, or visit your local asian grocery store and buy traditional Okonomiyaki sauce (a sweet asian BBQ flavored sauce.) Some even like to put butter on them.
It depends on your meal or if you are eating them as a snack, but are very tasty no matter what. The number of servings can change as well. They make excellent appetizers if you make tiny pancakes. You can also add meat, slices of cheese or ricecake if you'd like.
- ½ small green cabbage, shredded (approx. 3 – 4 cups, red, green or chinese)
- 1 large carrot, shredded
- ½ onion, diced
- 3 stalks celery, minced
- 2 cups whole-wheat flour or white flour (you may need a bit more)
- 1 egg, beaten
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 (10 ounces) can evaporated milk
- enough water, to make a batter
- ½ cup left over meat (optional) or chicken (optional) or fish (optional)
- Mix together the veggies.
- Mix together the remaining ingredients to form a smooth, pourable batter.
- Mix the veggies into the batter. The mixture should be of a consistency that you can spoon the patties onto the skillet. If it is not, adjust with either water or flour.
- Drop spoonfuls of batter (approx. 3 tbsp per patty) onto a heated, oiled skillet over medium heat.
- Brown well on one side, then flip and brown on the other.
- Serve hot or cold.