I call this recipe “Lazy Okonomiyaki” because I just mix everything in the batter and cook it, while in the places I had Okonomiyaki in Japan they would layer the different ingredients.
By definition of Okonomiyaki (“what you like cooked or fried”), you can put anything you like in it. You just need the basic cabbage batter and then add whatever you like. For me, I like to use for the protein aspect, some crispy bits of fried chicken mince, but you can replace it with bacon bits, diced shrimps or octopus or thinly sliced beef. You can also add different veggies, pickled ginger being a very common ingredient. I also use tempura crispy bits but once again, it is totally optional.
The one thing that I would say is not optional is the Okonomiyaki sauce and a Kewpie style mayonnaise as toppings. The mix of those two is a combination from heaven. Then you can also add other toppings like a fried egg, bonito flakes, dried seaweeds or chopped scallions.
Just use your imagination to make your own version (and if you do, please send me a picture).
Ingredient for 1 (big) portion
For the batter:
200 gr cabbage
1/2 a cup of flour
1/2 a teaspoon of sugar
A pinch of salt
1/2 a teaspoon of baking powder
1/2 a cup of dashi (in a pinch, you can replace it with 1 tablespoon of fish sauce mixed with 7 tablespoons of water)
For the fillings:
100 gr of minced chicken
1 teaspoon of pickled ginger
3 teaspoons of tempura bits
For the toppings
Okonomiyaki sauce to taste (approximately 3 tablespoons for me)
Kewpie mayonnaise to taste (approximately 2 tablespoons for me)
1 teaspoon of dried seaweeds
2 tablespoons of sliced scallions
Preheat a pan on high heat with a little bit of oil.
Cook the chicken mince on high heat, until you get some crispy bits. Then remove from the heat and reserve for later.
Shred the cabbage.
Mix all the dry ingredients (flour, sugar, salt and baking powder).
Add the dashi and the egg, and mix until homogeneous.
Put in the shredded cabbage and mix.
Add the filling ingredients of your choice, so in this case the cooked chicken mince, diced pickled ginger and the tempura bits and mix well.
Preheat a pan with a lit bit of oil on medium high.
Add the batter and reduce the heat to medium.
Cook for 10 minutes or until the bottom side is golden brown.
Flip the Okonomiyaki, cover and cook for 5 more minutes.
Plate the Okonomiyaki and brush on the Okonomiyaki sauce, add the mayonnaise and the toppings of your choice.
The naked Lazy Okonomiyaki, without sauce and toppings.