Zucchini Okonomiyaki
A Delicious Twist on Tradition
Okonomiyaki, a beloved Japanese comfort food, has its roots deep in the culinary history of Japan. The word "Okonomiyaki" itself translates to "grilled as you like it," which perfectly explains the customizable nature of this dish. In this recipe, we'll put a unique spin on the classic Okonomiyaki by incorporating zucchini and ham. Let’s dive into the recipe!
RECIPE
Servings: 5-6 pcs
Time: 40 min
Ingredients:
1 pc small zucchini
2-3 slices honey ham
2 pcs egg
1/2 cup flour
1 pack dashi powder
1/3 cup tenkasu (tempura flakes)
Instructions:
Grate the zucchini and cut the ham into small pieces. Set aside.
In a mixing bowl, combine the grated zucchini, chopped honey ham, and eggs. Mix well to create a homogenous mixture.
Add the flour and dashi powder to the zucchini and ham mixture. Incorporate the tenkasu (tempura flakes) and stir gently until the batter is well combined.
Heat a non-stick pan over medium heat. Once the pan is hot, scoop a portion of the batter onto the pan, shaping it into a round pancake. Cover with a lid and let it cook for 2-3 minutes until the bottom is golden brown.
Carefully flip the pancake using a spatula, continue cooking the other side for an additional 1-2 minutes until it's cooked through.
Once both sides are cooked to perfection, transfer the Okonomiyaki to a serving plate. Generously drizzle okonomi sauce and mayonnaise over the top. Sprinkle katsuobushi (bonito flakes) and aonori (seaweed flakes).
Okonomiyaki became a popular dish, whether on the streets or at home, in Japan, offering affordable and filling meals. This dish allows anyone to choose their preferred ingredients and personalize their creations to be perfectly cooked. Its versatility and customizable nature precisely define the name 'Okonomiyaki.'
The base of the pancake is usually made with shredded cabbage, but as the name implies, you can add whatever you prefer to make it delicious anytime. This time, I am incorporating zucchini. The moisture from this vegetable makes the pancake soft enough without needing to add water to the batter. Additionally, the fluffiness is achieved through the combination of Tenkasu flakes.
As you relish each bite, the combination of the okonomi sauce, mayonnaise, katsuobushi (bonito flakes), and aonori (seaweed flakes) will provide an explosion of umami, the signature taste of Japanese cuisine. These toppings not only enhance the flavors but also add a touch of complexity to the dish.
