RECIPE: Mami's Okonomiyaki

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Recipe courtesy of Mami chef-owner Austin Miller

| Ingredients |

  • 2 quarts water

  • 4 tsp Atlantic Sea Farms ready-cut kelp

  • 4 tsp kombu

  • 2 Tbsp shaved katsuobushi

  • 1 1/4 cups all-purpose flour

  • 2 eggs

  • 1 cup thinly sliced white cabbage

  • 1 cup blanched seasonal veg of your choice

  • 1/4 onion julienned

  • 3 or 4 strips cooked bacon or pork belly, whichever you prefer (Miller says he also loves using octopus, brisket and various other meats. “At the restaurant we make a wet rub with Atlantic Sea Farms kelp,” he says, “and roast briskets overnight. ITS SO GOOD.”)

  • Garnishes:

    • Okonomi sauce
      Kewpie (Japanese mayo)

    • Katsuobushi (smoked fish flakes)

    • Aonori (dried seaweed)

    • Thinly sliced scallion

    • Benishoga (pickeld ginger)

| Preparation | To make dashi, simmer kelp, kombu and katsuobushi until aromatic. Allow to cool and strain. In a large bowl, mix 2 cups of dashi (reserving the rest for another purpose) with flour and eggs. The batter should be thinner than traditional pancake batter, but not watery.

Heat a non-stick pan of flat-top griddle over medium heat. In a bowl. combine batter, cabbage, seasonal veg, onion and stir well.

Oil the preheated pan, and pour the mixture in, then add the bacon or pork belly. After 3 to 4 minutes, the searing side should be light golden brown. Flip the okonomiyaki and begin searing the uncooked side. After 3 to 4 minutes, flip back to the original side and cook until crispy.

Flip out of the pan bacon side down on a cutting board. Slice into sixths, or however you prefer and then add toppings:

  1. Okonomi sauce generously

  2. Kewpie generously 

  3. Katsuobushi

  4. Aonori

  5. Scallion 

  6. Benishoga in the center

Catherine Neville