Easy, Basic Okonomiyaki Batter

By Gendou

Ingredients
2 eggs

2.5 Cups water

2 Cups rice flour

1 Cup shredded cabbage

1/2 Tbsp dashi soup stock

1/2 Cup yam flour

{Dashi, Rice Flour and Yam Flour (preferably yamatoimo, if you can find it) are available at most Asian groceries.}

Prep
In a bowl, beat the eggs lightly with a whisk or spoon.

Whisk in the dashi, water, and yamatoimo. Gradually add the flour, whisking until smooth. Then add the cabbage.

(you can remove the eggs and dashi to make it vegetarian-safe, but it doesn’t taste as good, IMHO)

Toppings (optional)
Thinly sliced beef, pork, chicken, shrimp, scallops, etc.

Ground beef works in a pinch too.

Cooking
Oil up a griddle, skillet or hot-plate. Pour on some batter in a roughly round shape. If you have toppings, add them now, then pour some more batter over it.

Wait until it hardens, then flip it like a pancake.

Ingrediants
1 Cup mayonaisse

1/4 Cup Mr. Yoshida’s Original Sauce

1 Tbsp Wasabi (paste, not powder!)

Directions
Mix it all together until it’s smooth.

Alter amounts to taste, if you like.

Hints
Some people add catsup and/or brown sugar.

Use spicy Japanese mayo if you can find it.

You can also use teriyaki sauce instead of Mr. Yoshida’s.

Serving
Spread the sauce on top of the okonomiyaki and serve it.

I like to eat it with yakisoba, but that’s preference.