我家廚房 Christina's Kitchen

Osaka-style Okonomiyaki
(Japanese Savory Pancake)
繁體中文

Ingredients

Cake flour	1/2	lb (225g)
Salt	1/2	tsp
Baking powder	1/4	tsp
Yamaimo/mountain yam (grated into paste)	1/4	lb (113g)
Bonito stock	1/2	磅 (225g)
Egg	4	large
Cabbage (cut 1cm x 1cm pieces)	1	lb (450g)
Shrimp (shelled/horizontally cut in half)	16	medium
Calamari (cut thin strips)	1/3	lb (150g)
Sliced pork for shabu-shabu	16	slice
Cooking oil	8	Tbs
Mayonnaise		as desired
Okonomiyaki sauce		as desired
Aonori (dried seaweed powder)		as desired
Katsuobushi (dried bonito flakes)		as desired
Minced scallion		as desired

Note: The weight ratio of flour, water and mountain yam is 1:1:0.5. Cake flour can be replaced with all-purpose flour. For more filling options, please refer to Takoyaki fillings/toppings.

Instructions

1.	Sift the flour, salt and baking powder together into a big bowl. Add mountain yam and bonito stock; gentle mix until combined - do not over mix.
2.	Cover the batter and let it sit in the fridge for at least 30 minutes.
3.	Transfer 1/4 of the batter to a bowl; add one egg, 1/4 of the cabbage, shrimp and calamari and mix well. Make the pancake right away otherwise the batter will be diluted by the water released from the cabbage and seafood.
4.	Add 2 tbs. of oil to a heated non-stick pan. Place the batter from step 3 in the pan and cook over medium-low heat for 3 minutes. Use two spatulas to form the batter into round shape. Lay 4 slices of pork on top of the batter.
5.	Turn the pancake over; cover and cook until the bottom is golden brown, approx. 4 minutes. Uncover and turn the pancake again; continue to cook for 3 minutes then transfer it onto a plate.
6.	Spread Okonomiyaki Sauce or Tonkatsu Sauce over the pancake; add mayonnaise in zigzag lines then sprinkle with dried seaweed powder, dried bonito flakes and minced scallion.
7.	Repeat step 4-6 for the remaining ingredients. This receipt can make four Okonomiyaki.

關西風御好燒 (大阪燒)
ENGLISH

材料

低筋麵粉	1/2	磅 (225克)
鹽	1/2	小匙
泡打粉	1/4	小匙
山藥 (磨成泥)	1/4	磅 (113克)
柴魚湯頭	1/2	磅 (225克)
蛋	4	個(大)
包心菜(切1cm小丁)	1	磅 (450克)
蝦仁 (橫向對切)	16	隻(中)
花枝 (切小條)	1/3	磅 (150克)
火鍋用豬肉薄片	16	片
食用油	8	大匙
美奶滋		隨意
御好燒醬		隨意
海苔粉	2	隨意
柴魚屑	2	隨意
蔥花		隨意

註：麵粉和水和山藥的重量比例是 1:1:0.5。麵粉也可以使用中筋麵粉。更多內餡請參考章魚燒內餡/配料。

做法

1.	將麵粉，鹽，泡打大粉過篩到碗裡，加入山藥和柴魚湯頭輕輕攪拌均勻，不要過度攪拌。
2.	做好的麵糊加蓋放進冰箱靜置至少30分鐘。
3.	取1/4麵糊到一個大碗裡，再加入1顆蛋，1/4的高麗菜，蝦仁和花枝拌勻。拌完後要馬上煎，以免蔬菜和海鮮出水而稀釋了麵糊。
4.	加入2大匙油到不沾平底鍋。將拌好的麵糊倒入鍋內用中小火煎3分鐘，煎時用鏟子將麵糊整成圓型。取4片肉鋪在麵團上。
5.	將麵團翻面，加蓋用煎到底部呈金黃色，大約4分鐘。打開蓋子將麵團再度翻麵，繼續煎3分鐘後盛出裝盤。
6.	大阪燒上塗滿御好燒醬也可以用(炸豬排沾醬)替代，然後以之字形方式擠上美奶滋，再撒上海苔粉，柴魚屑和蔥花。
7.	重複步驟4-6將剩餘的材料做完，共可做4個大阪燒。