Author Notes
My son eats okonomiyaki so he can smear it in Chuno Sauce. I recommend my Homemade Chuno Sauce which is a perfect match for real Bull-Dog Vegetable and Fruit (Chuno) Sauce, available at Amazon. You can also add a little mayo to the Chuno Sauce in Osaka style.
You could also cook pork separately, then lay on top of the okonomiyaki. —BoulderGalinTokyo
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Ingredients
- Beef Chive Okonomiyaki
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2
eggs
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1 1/2 cups
water or broth
-
2
cups all purpose flour or whole-wheat pastry flour
-
2 1/2
cups cabbage (about 400 grams), thinly sliced
-
1
onion, grated or finely diced
-
300
grams beef, thinly sliced or Prosciutto ham (175 grams)
-
1 cup
nira (garlic chives, 2nd photo) or chives, minced
- Homemade Chuno Sauce
-
1/2 cup
Del Monte™ Ketchup
-
1/4 cup
Lea & Perrins Worchestershire Sauce™
-
Kewpie Mayonnaise (optional)
Directions
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1. Mix egg, water or broth, and mix with a whisk. Add flour and whisk again. Should be a 'watery-looking' batter, so add a little more water if needed.
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Add thinly sliced cabbage and grated onion. Mix well. Add chives to batter.
-
Wipe grill, hotplate, or skillet with oil on a paper towel. Drop in 1/2 cup measure for pancake-size okonomiyaki. Lay the beef on top, without overlapping.
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When first side is cooked, turn over and cook second side (topping-side) quickly. Check that beef is cooked.
Or you can fill the whole skillet with batter the way it is served in Japan. Cut like a pizza, or eat one skillet-size okonomiyaki as a dinner.
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Slather generously with Chuno Sauce. In Southern Japan, half Chuno Sauce and half Kewpie Mayonnaise is very popular. If using store-bought US mayo, add 1 teaspoon of lemon juice to 1/2 cup mayo, mix well. Then add Chuno Sauce.
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If you multiply Okonomiyaki recipe, don't forget to multiply Homemade Chono Sauce recipe!
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