Okonomiyaki (Japanese savoury pancake) 日式烧饼（大阪烧)

My first time tasted Okonomiyaki was in a colleague's house (i think about 20 years ago). I saw he prepared by adding flour, egg, cabbage & etc, and i was caught by the brown sauce (now i know this sauce is Okonomi sauce) that he was topped on the pancake..it was too yummy..
Nowadays we easily found Okonomiyaki in pasar malam (night market). The pasar malam at my place (The longest pasar malam in Malaysia) also selling this Okonomiyaki..

The important sauce in this pancake is the Okonomi sauce..All the Japanese ingredients i use here you can find in Jusco..

Once the pancake is done, then start to top up with:-

1st apply with Okonomi sauce and mayonnaise. I even made it with pattern ^_^

Then sprinkle some Furikake (dry Japanese condiment, your choice of flavours)

Last top with Bonito flakes

My kids love this pancake very much. They were asking for more...

This is my simple version of Okonomiyaki..
You can also refer to authentic Okonomiyaki recipe in Nami Just One Cookbook, or another version from蓝色小厨.

Okonomiyaki (Japanese savoury pancake)
(recipe source: by Sonia aka Nasi Lemak Lover)


100g plain flour
100g water
120g cabbage, shredded finely
30g carrot, shredded finely
1 stalk of spring onion, chopped
1tsp Dashi powder
1 egg (medium)
A pinch of salt


Crab stick, squid, ham, bacon & etc (I only added crab stick)


Okonomiyaki sauce (Japanese Worcestershire sauce) to taste
Japanese mayonnaise to taste
Furikake to taste, your choice of flavours
Bonito flakes


Method
1. Mix the cabbage, carrot, egg, flour, dashi powder and water in a large bowl, combine well.
2. Heat cooking oil in a non-stick pan, pour in mixture and top up with crab sticks pieces. Slightly press crab sticks to stick on batter with spatula.
3. Cook on medium heat until golden brown on both sides.
4. Top with Okonomiyaki sauce, mayonnaise, Furikake and Bonito flakes. Enjoy!!

Lotus Pancake 莲蓉窝饼

I use the leftover lotus paste from the mooncake making to make this Lotus pancake. This lotus pancake is usually serve at the end of a Chinese wedding dinner, a symbol of sweet ending.

Roll the lotus paste into rectangular

wrap into pastry

deep fry in oil

The outer layer is very crispy but i have to improve the rolling skill. I need to roll thinner next time as you can see the middle part of the pancake is quite thick

Lotus pancake
Recipe source: adapted from Flavours food magazine

Water dough

75g plain flour, sifted
10g custard powder, sifted
20g cold butter, diced
36ml water

Oil dough
50g plain flour
25g shortening
A pinch of salt

100g lotus paste
Oil for deep frying

To prepare water dough
1. Combine plain flour and custard powder, mixing well.
2. Rub the butter into the flour mixture until it resembles breadcrumbs.
3. Add water and combine to form a soft dough
4. Cover with cling wrap and rest for 10mins in the refrigerator.

To prepare oil dough
1. Combine flour and shortening to form a soft dough.

To assemble
1. Place lotus paste in two plastic sheets.
2. With a rolling pin, flatten the paste into 8x20cm rectangle.
3. Chill in the refrigerator for easier handling.
4. Flatten water dough and wrap it around oil dough.
5. Cover and rest for 10mins.
6. Flatten dough and roll out on a lightly floured surface into a long rectangular shape. Roll it up like a Swiss roll.
7. Flatten the dough again into a rectangular and roll up again.
8. Cover and rest for 10mins in the refrigerator.
9. Roll the dough into rectangle 20x22cm.
10. Place the lotus paste on one side of the dough, leaving about 1cm around the edge.
11. Fold the pastry to cover the lotus paste and seal by pressing along the edges.
12. Deep fry in a frying pan until golden brown and crisp over low flame, turning over once.
13. Drain on paper towels and slice to serve.