Okonimiyaki and something a little different

One of my friends is in town and she wants to learn how to cook some Japanese food that she can make back home.  We decided on Okonomiyaki which is like a savory pancake.  There are many different ingredients added to okonomiyaki.  For some interesting pictures look here (Japanese page).   We also decided to experiment with the concept and try some atypical ingredients as well.  The result was kimchi pork okonomiyaki and basil chicken okonomiyaki topped with sweet chili sauce.

Typical Okonomiyaki
Typical Okonomiyaki
Kimchi Pork Okonomiyaki
Based on Japanese Family Recipesby Hiroko Urakami p. 195<— great bilingual cookbook
serves four
230g thinly sliced pork
10 large cabbage leaves, slivered 
150g kimchi
4 eggs
1/3cup flour
Okonomiyaki sauce (for topping) – apparently you can mix 4tbsp Worcestershire sauce and 4tbsp ketchup for a similar effect
Aonori flakes (nori seaweed flakes – note: these are bright green, not dark like sushi nori) for topping
Katsuo bushi (dried bonito flakes) for topping
Mayonnaise for topping (best in a squirt bottle)
Beat eggs and flour in small bowl.  Place slivered cabbage in a large bowl and add egg and flour mixture.  Toss. Saute pork and kimchi in a frying pan – depending on the fat content of the pork you may need oil.  Once cooked, add to cabbage mixture and toss.  Heat a frying pan with oil (you can use the same one) and add some of the mixture to reach your desired size.  They are usually the size of a large pancake and rather thick.  Cook on medium low for about five minutes until you see small bubbles form around the edges.  Flip over and cook for two minutes more.
Place the okonomiyaki on a plate and spread okonomiyaki sauce on it, follow by mayonnaise (see picture).  Sprinkle nori flakes and bonito flakes.  Cut like a pizza or into squares and serve.
 
 

A twist on typical Okonomiyaki
A twist on typical Okonomiyaki

Basil Chicken Okonomiyaki

 
Based on Japanese Family Recipesby Hiroko Urakami p. 195<— great bilingual cookbook
serves four
 
230g chicken, cut into bite-sized pieces (I used chicken breasts)
10 large cabbage leaves, slivered 
1 handful fresh basil (feel free to add more)
4 eggs
1/3cup flour
Thai sweet chili sauce for topping
 
Beat eggs and flour in small bowl.  Place slivered cabbage in a large bowl and add egg and flour mixture.  Toss. Saute chicken in olive oil in a frying pan .  Once cooked, add to cabbage mixture and toss.  Heat a frying pan with oil (you can use the same one) and add some of the mixture to reach your desired size.  They are usually the size of a large pancake and rather thick.  Cook on medium low for about five minutes until you see small bubbles form around the edges.  Flip over and cook for two minutes more.
 
Place the okonomiyaki on a plate and spread sweet chili sauce on it.

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