Lodge tabi-tabi staff, Yosuke from Tokyo, has been eager to teach some Japanese cooking to our international guests. Tony (a returning guest from Australia) is a big fan of okonomiyaki and had fun learning how to make this simple Japanese dish at home.
- 4 to 5 tablespoons of stock (fish stock or veggie stock)
- 60g / 2 oz all purpose flour, sifted
- 3 ‘large’ (60g each) eggs
- 2 to 3 tablespoons of Japanese (pink) ginger
- About 300g / 10 1/2 oz. (about 2 packed cups) shredded cabbage
- 3 tablespoons of chopped green onion
- 1 tablespoon of dried shrimp (optional)
- Oil for cooking
bonito flakes, okonomiyaki sauce, and mayonnaise
Making okonomiyaki is easy! Just put all of the ingredients in a bowl and mix well. Next, pour the batter into a heated and oiled frypan. Cook for 3 minutes than flip. Cook for another 3 minutes and flip again and cook for a final 3 minutes. Toss the Okonomiyaki onto a plate and top with okonomiyaki sauce, bonito flakes (katsuoboshi), and mayonnaise (preferable the Japanese kind). Cut into bite sized pieces and enjoy!
Before eating, Japanese people say, “itadakimasu!”.