Okonomiyaki--AS YOU LIKE IT (thanks to Willie Shakespeare) -Grill is a literal translation. And that's the point. You cook As You Like It. Make the batter, then put out bowls of ingredients, and let your guests make their own. Perfect for mixed company (Vegetarians and Non-V). I recommend my Homemade Chuno Sauce which is a perfect match to Bull-Dog's Vegetable and Fruit Sauce, available on Amazon. My son eats okonomiyaki so he can smear it in Chuno Sauce. You can also use a little mayo in the Chuno Sauce if you like. —BoulderGalinTokyo
1 1/2 cups
water or broth
all purpose flour or whole-wheat pastry flour
Mix egg, water or broth, and tofu with a whisk. Smash tofu if needed. Add flour and whisk. Should be a 'watery-looking' batter, so add a little more water if needed.
Add thinly sliced cabbage and grated onion. Mix well.
Wipe grill, hotplate, or skillet with oil on a paper towel. Drop in 1/2 cup measure for pancake-size okonomiyaki, about 3 per skillet.
Add the As You Like It Toppings*: Broccolini flowers, diced sweet potato (microwave first) , shredded carrots, chopped spinach, daikon tops, or bok choy (blanched, squeeze water out), chopped scallions, sushi nori, sesame seeds, chopped peppers, hijiki sea vegetables, edamame, shredded cheese, chopped tomatoes (drain some), cooked fava beans, etc.
When first side is cooked, turn over and cook second side (topping-side) quickly.
Slather generously with Chuno Sauce.
If you multiply Okonomiyaki recipe, don't forget to multiply Homemade Chono Sauce recipe!
Or since this is 'As You Like It', you can fill the whole skillet with batter to make one large okonomiyaki, the way it is served in Japan. Cut like a pizza, or eat one skillet-size okonomiyaki as a dinner.