Ingredients (to make 2 big Okonomiyaki)
250 grams of dried yaki noodles or ramen noodles
One cup of green cabbage, finally shredded
2 green onions, finely chopped
One cup of snow peas washed and trimmed
6 thin slices of bacon 170 grams)
2 eggs
1 heaped tablespoon of potato or cornstarch
2/3 of a cup 80 grams of flour
1/3 of a cup plus one tablespoon of dashi broth or chicken stock
PLUS
Sunflower oil for cooking, Okonomiyaki sauce (yakisoba sauce also works) and Kewpie Mayo for serving
Mix the flours, starch and dashi/chicken broth until you get a smooth consistency. Refrigerate. (Remember, Chrissie insists it need to be cold!)
Meanwhile cook with the noodles in boiling water according to the package instructions.
Wash and finally chop the cabbage and green onions.
Oil the teppanyaki stainless steel with a paper towel and heat it over medium heat. Poor half of the batter, spreading it into a pan cake shape with a spatula. Top with half of the cabbage, green onions, snow peas, and 3 slices of bacon. Cook for 3 minutes
And the same time, next to the pancakes spread half of the cooked noodles into a circle of the same size.
Cook for three minutes then flip them. Crack one egg onto the griddle and spread it out with a spatula. Once it starts to set on top, place the noodles circle over it, then cover with the flipped pan cake so the noodles are now between the egg and the bacon flip everything again to the egg is on top and cook for another three minutes. Repeat the same process for each pancake and the remaining ingredients.
To serve drizzle over the economyaki sauce and Japanese (Kewpie) mayonnaise. Eat immediately while dreaming about Japan.
EVENTS:
Yumi will be hosting a conversation with Sami Tamimi on Oct 4 at the Sydney Opera House. Find out more here.
And I'll also be speaking with Elaine Castillo about her amazing book MODERATION on Thursday Oct 15. Find out more here.
Hosted on Acast. See acast.com/privacy for more information.