Beef Okonomiyaki

Beef Japanese Pancake

1 cup flour

1 egg

3/4 stock or water

1 1/2 cups shredded cabbage

1/2 cup sliced beef

some tuna flakes

sweet soy sauce or mayonnaise

In a bowl, make the batter by combining flour, egg, and water. Mix well to form a batter but make sure that the consistency is very smooth. Mix in the cabbage and sliced meat together. Scoop one mixture onto a heated round frying pan. Make sure the batter spreads through the pan to form the pancake. Cook until lightly brown. Flip and cook the other side. Remove from a plate and top off with any toppings you like. (Tomie Tanaka-Galarpe)

I tried making Japanese Pancake or Okonomiyaki using both whole wheat flour and plain flour. I followed the recipe from Food Magazine (May) except I cooked the beef separately before I added to the batter., my pancake didn't turn the way it should be. I think there's a technique when cooking it, I saw it in one of my favorite Okonomiyaki Store in Shinkong Mitsukoshi. They used a moulder and kept mixing the batter while cooking in a flat surface. Added the cooked beef on top of the batter and flip. When it's ready to flip, an egg was added so it will be the base of the pancake. Top off with mayonnaise, seaweed powder and fish flakes on top. The sauce was added around the pancake.

 Here are the two photos I've taken:

Okonomiyaki from Mitsukoshi

Inside the Okonomiyaki

I'll try to cook this again some other time!