Okonomiyaki Recipe - Killing Thyme

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1. 1Step 1: In a small bowl, mix together the honey, oyster sauce, Sriracha and Worcestershire sauce. Set aside.
2. 2Step 2: In a large bowl, combine the flour, salt, sugar and baking powder; whisk until well blended. Set aside.
3. 3Step 3: Peel the nagaimo and grate it into a small bowl.
4. 4Step 4: Add the grated nagaimo and dashi to the bowl of dry ingredients. Whisk until combined, cover and refrigerate for an hour.
5. 5Step 5: In the meantime, you can cook any meats you plan to add, prepare your Okonomiyaki Sauce and mince your cabbage, core removed. If your cabbage is very moist, press with a paper towel and set it aside to let the moisture evaporate so that it doesn't dilute the batter.
6. 6Step 6: Once the batter has been in the fridge for an hour, remove it and add the eggs, the chopped shrimp chips or tempura scraps and the pickled red ginger. Stir until well-combined.
7. 7Step 7: Add the cabbage to the batter approx. 2 cups at a time. Stir well before adding the rest.
8. 8Step 8: In a large pan, heat the vegetable oil over moderate heat.
9. 9Step 9: Carefully spoon the batter in a circle on the pan (approx. 2 cups worth).
10. 10Step 10: If using meat, place is on top and lightly press into the wet batter to secure. Cook covered for 5 minutes.
11. 11Step 11: Once the bottom side is nicely browned, carefully flip it over.
12. 12Step 12: Gently press down on the okonomiyaki to reshape (if needed) and keep it together.
13. 13Step 13: Cover and cook for another 5 minutes.
14. 14Step 14: Flip over one last time and cook, uncovered, for 2 minutes.
15. 15Step 15: Transfer to a plate or baking sheet and continue with the others until done.
16. 16Step 16: Brush the Okonomiyaki Sauce over the top surface of the pancake, then drizzle the Japanese mayo over it in zigzag lines. Sprinkle some katsuobushi over it, followed by your other toppings. In my case, it was Nori Komi Furikake, thinly sliced scallions and thinly sliced pickled red ginger.