1. Okanomiyaki
Okanomiyakiis a kind of Japanese omelet (or pancake or pizza). Itis made with
eggs and flour (tempura flour if available), and cabbage traditionally. Other than
that, it is fun to makebecause it is wide open to creativity.
Here is my All-Canadian version. I didn’t haveany cabbageon hand, so I
substituted other vegetables, and my Japanese homestay student loved it!
1 cup flour
2 eggs
½ cup cold water
2 cups cabbage(for the traditional recipe)
The following ingredients are optional or you can usewhatever else you think
would be good:
One packageof Redondo Iglesias Serrano Ham(fromNesvog’s Meats on Bowen),
cut into 1 inch pieces
2 cups sliced mushrooms
1 cup thickly grated Armstrong MarbleCheddar cheese
1 thinly sliced sweet onion
2 chopped scallions
½ thinly sliced green pepper
1 large beefsteak tomatoe, chopped

2. Firstput all the vegetables, meat, and cheese (except for the tomatoe) into a
large mixing bowl. Add the flour, and stir it in to coat the other ingredients. In a
separate bowl, beat the eggs with the water. If you want, you can add flavouring
to this (can usesoy sauce, chicken broth, or Japaneseflavourings, butI like mine
with no added flavours). Pour theliquid ingredients into the other ingredients
and stir (not too much or it becomes very gluey).
Heat frying pan with a little olive oil. Pour in a batch to make abouta 6 inch
pancakeat a time, using a spatula to shapeit and flatten it a little. It will be a bit
thick. If you flatten it down to about an inch it can cook through better than if
you leave it too thick. Put the lid on the frying pan to keep in the heat and help it
cook through. After about 5 minutes, check to see if the bottom has become a
crunchy golden brown. If so, it is ready to flip.
Servewith toppings:
Chopped tomatoe
Squeezable OriginalMiracle Whip (or Japanesemayonnaiseif available)
Okanomiyakisauceif available or Renee’s Asian Sesame Vinaigrette works well.
Mmmm… Enjoy!!
Recipe created by Pearl Fredericksen