Okonomiyaki - Onomichi-yaki. Great recipe for Okonomiyaki - Onomichi-yaki. My mother used to make this okonomiyaki and I posted the recipe here. Do not add other ingredients until the surface of the batter is dry.

Chomp, chomp… chomp, chomp, chomp… yum! Historians think okonomiyaki originated in post-war Hiroshima, when food shortages saw street stalls selling cheap vegetable pancakes. As produce became more plentiful, so did okonomiyaki recipes,. You can have Okonomiyaki - Onomichi-yaki using 18 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Okonomiyaki - Onomichi-yaki

Prepare 70 ml of Plain flour.
You need 100 ml of Water.
It's 1 of one pinch Salt (or Japanese dashi powder).
Prepare of ・・・・・・・・.
Prepare 1 of rice bowlful, chopped Cabbage.
You need 1/2 of to 1 Steamed yakisoba noodles.
Prepare 1 of (as needed), shredded Fried squid (important).
Prepare 1 of ↑ Or tenkasu crumbs.
It's 1 of (to taste), chopped Red pickled ginger.
Prepare 3 slice of Thinly sliced pork belly.
You need 1 of Egg.
It's 5 of Green onions.
You need 1 of Okonomiyaki sauce.
Prepare 1 of Black pepper.
It's 1 of Mayonnaise.
Prepare 1 of packet Dried bonito flakes.
You need 1 of Aonori.
It's 1 of for spreading on your griddle Vegetable oil.

A specialty "Onomichi-yaki" is a kind of okonomiyaki uniquely developed from Hiroshima-style okonomiyaki as a base, containing both ikaten and gizzard. Okonomiyaki — pancakes served as you like them. Batter and cabbage are the basic ingredients for the street snack that spread from Hiroshima.. Onomichi-yaki, as the city's version is known.

Okonomiyaki - Onomichi-yaki instructions

These are the ingredients..
Pre-heat the griddle over high heat. Mix the flour with water. Rinse the noodles and drain well..
Pour the batter on the griddle. It might be very runny, but try to shape into a circle. Reduce the temperature of the griddle to about 430ºF/220ºC. When the surface of the batter is cooked, sprinkle dried bonito flakes on top..
Pile the chopped cabbage and loosened noodles onto the fried batter. Warm the fried squid on the griddle..
Top with red pickled ginger, warmed fried squid, and sliced pork belly. Pour 3/4 a ladle of batter on top..
Flip over and fry for 5-6 minutes. Press with a spatula lightly. Check at least once to make sure that the bottom hasn't burnt..
Push the okonomiyaki to the side of the griddle. Crack an egg on the griddle and break the egg yolk..
Lay the okonomiyaki on top of the fried egg and fry for 20 to 30 seconds..
Aonori seaweed and dried bonito flakes are popular garnishes. My younger son likes chopped green onions. I like to add gizzards and cheese..
By making slits, the sauce penetrates through the okonomiyaki. Add mayonnaise if you like. If you don't like raw green onions, add them when you add the sliced pork belly and cook..
Ao-nori seaweed and dried bonito flakes are popular garnishes. My younger son likes chopped green onions. I like to add gizzards and cheese..
[Note] You could add other ingredients such as sliced kamaboko, chikuwa or julienned carrots. Some restaurants nearby our house adds leftover rice..
You can use big dried bonito flakes for making dashi stock. I prefer this to the powdered type..

An orthodox okonomiyaki restaurant "Okonomiyaki Teppanya", where locals often visit, is a restaurant that bakes okonomiyaki over the counter. You will be able to closely see the professional skills cultivated over many years of experience. Okonomiyaki in Onomichi Sumichan Like neighbouring Hiroshima, Onomichi has its own spin on okonomiyaki - Onomichi-yaki - with the key ingredient here being chicken giblets. My mother used to make this okonomiyaki and I posted the recipe here. Do not add other ingredients until the surface of the batter is dry.