Okonomiyaki: This is how the Japanese pancake succeeds in your kitchen!

Okonomiyaki: This is how the Japanese pancake succeeds in your kitchen!

Osaka, Japan - Okonomiyaki, a traditional Japanese pancake, is becoming increasingly popular worldwide. The name "Okonomiyaki" is made up of the Japanese words "Okonomi", which means "at will", and "Yaki", which means "fried". This dish, often referred to as "Japanese pizza", offers numerous options for variations with different coverings. Loud Remszeitung the origins of this recipe come from Osaka, where the ingredients typically mixed and then fried in a pan.

The basic ingredients of the OKONOMIYAKI are white cabbage, flour, broth and eggs. Individual toppings can include pork belly, seafood or cheese. The court is usually seasoned with economiyaki sauce, Japanese mayonnaise, bonite flakes and algae powder. A similar specialty called Monjayaki is known in Tokyo, while the Kansai variant is typically prepared on a hot iron plate, which illustrates the special preparation method.

preparation of the recipe

For the preparation of OKONOMIYAKI in the Osaka style, which is intended for two portions, the following ingredients are required:

• 200 g white cabbage, very finely planed
• 100 g wheat flour (type 405) or special economiyaki flour
• 120–130 ml dashi broth or water
• 2 eggs
• 2 spring onions, cut into fine rings
• 2 el Tenkasu (fried dough crumb, optional)
• 2 thin slices of unobstructed pig belly or bacon
• vegetable oil for roasting
• Toppings: Okonomiyaki sauce, Japanese mayonnaise, aonori, Katsuobushi

The preparation takes place in several steps: First the flour is mixed with broth or water and the eggs are lifted. Then the finely chopped cabbage, the spring onions and optional Tenkasu are put in the dough. After heating oil in the pan, half of the mixture is added and shaped into a round pancake. A pane pork belly or bacon is put on it and the whole thing is fried on both sides on a medium heat for 5–7 minutes.

historical context and regional variants

The roots of the economiyaki go back to the EDO period (1603–1868), where it was originally known as "Funoyaki". According to 1Mal1japan , the court experienced a development during the Meiji period and gained popularity after the great Kantō Erdbieb from 1923. Okonomiyaki also became popular during the Second World War because flour became an affordable staple.

Today, Okonomiyaki is not only considered a popular dish in Japan, but also a symbol of creativity and regional diversity. The preparation varies depending on the region: While the ingredients are mixed in the Osaka style, a layer of preparation is preferred in Hiroshima style. With this variant, a crepe dough is first prepared, followed by a layer of cabbage, spices, meat and seafood. Cooked soba noodles are fried separately and then distributed on the flatbread, which gives the court an additional flavors, as described by wikipedia

whether in Japan or International, Okonomiyaki remains a popular and popular dish that invites people to live out their individual preferences and tastes.