Okonomiyaki
Classic go-to dish that can be made in advance. In Japan, there are many styles of okonomiyaki made from all types of meat / fish and even noodles. We used to make this a lot as a simple go to whilst I was studying.
Okonomiyaki recipe
Ingredients
Cabbage: 2 cups, shredded
Onions: 2 medium onions, diced
Spring onion: 2 sprigs, sliced
Plain flour: 2 cups
Chicken stock powder: 1 teaspoon
Eggs: 4
Water: 1 1/4 cup
Chorizo: 1 chorizo, sliced (or other topping)
Topping
Otafuku sauce (alternatively a tonkatsu or teriyaki sauce)
Kewpie mayonnaise
Nori seaweed (shredded)
Method
Fry onions on a medium heat until they are soft and translucent.
Mix the cabbage, onions, flour, stock powder, eggs and water together until you get a thick sticky batter.
Fry batter on a medium heat and place sliced chorizo and spring onion on top.
Flip after 5 minutes or when batter starts to brown. Cook okonomiyaki until the batter loses its translucent quality.
Once cooked, top with otafuku sauce, kewpie mayonnaise and shredded nori.
Okonomiyaki hacks
To save time, you can bake the okonomiyaki in a deep baking tray for 20 - 25 minutes at 180C. You can then cut it up into smaller serves.
