OKONOMIYAKI: Japanese Veggie Pancake

Two years ago, my Japanese student made a presentation about OKONOMIYAKI in our class. I admit I have forgotten how it looked like. I couldn’t imagine how it tastes and smells until she came here this year to visit me all the way from Tokyo.

In Baguio, I find it difficult to buy ingredients for any Japanese cuisine except for instant food. But to my surprise, OKONOMIYAKI’s ingredients can be found in the public market. I was worried we might spend much for this but 250.00 was more than enough.

So now, let me show you how to make a simple yet authentic Okonomiyaki. Oops. Let me rephrase that. My Japanese friend Maiko Shikato is here to demonstrate how to make this oozing Japanese pancake. I realize that the only way to perfect this recipe is through the hands of a Japanese.

Maiko: the Chef

Here are the ingredients: (Maiko said these are incomplete, but enough to achieve the exact taste)

Pork (thinly sliced), or bacon (if you hate slicing meat)

A head of cabbage (shredded)

Minced ginger

A cup of flour

Water (enough to make the flour fluffy)

2 eggs

2 tbsp of Oyster sauce (we couldn’t find the real sauce, but this is okay)

1 tbsp of Soy sauce

           onion leeks (shredded)

           A pinch of pepper and saltCooking oil

           Mayonnaise (plain)

Be UNIQUE...

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            one thing will always do its best to  STAND OUT."

                     

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