Noodles and Rice

Okonomiyaki Matsuri Style

by Tom on September 6th, 2007

There are a million and one ways to make okonomiyaki.  That is how it gets its name “As you like it” pancakes.  I will describe what I think is the most popular way to make it in bulk at a festival.

Start by laying out a series of cabbage piles all over the BBQ plate.  Let this cock for a few minutes, then add some thinly sliced pork or beef and an egg.  Measure out about a half cup of batter (flour, dashi stock, dried bonito flakes and the little rice bubbles of tempura batter) for each mound.  Pour this on top and as soon as you think you can get away with it, turn the mounds over and flatten them out.  

At this stage, each Okonomiyaki will look fairly rough, so depending on how particular you are, you can spend some time tucking in the edges and making them round and flat.  When they are done, brush on a healthy dose of okonomiyaki sauce, a zig-zag of mayonnaise some nori lava and a handful of shaved dried bonito.

Apart from these being nearly impossible to eat without getting food all down your front, they would have to be my favourite Matsuri dish.  Judging by the numbers of people selling and buying Okonomiyaki, it seems like it is a favourite of lots of other people as well. 

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POSTED IN: Fast Food, Japanese, Street Food