“Okonomiyaki (As-you-like-it-Pancake)”

Ingredients (4 servings)

100g thinly sliced pork belly
100g shrimp and squid
3 tbsps sakura-ebi (dried sakura shrimp)
300g cabbage
8 pieces scallions
150g wheat flour
3/4 cup stock
120g nagaimo(yam)
4 eggs
Ao-nori (seaweed powder)
Katsuo-bushi (dried bonito flakes)
Beni-shoga (pickled ginger) to taste
Vegetable oil
Okonomiyaki sauce (thick Japanese style worcester sauce)

 Cut the pork into 3cm lengths, chop the cabbage and the scallions roughly.
 Peel and grate the nagaimo.
 Mix the flour, stock, grated nagaimo and egg in a large bowl.
 Put , shrimp and squid into the batter of and mix well.
 Heat a hot plate to 200℃ with vegetable oil, pour in with a circular motion, and cook for about 4 minutes.
 When the bottom of the pancake is light brown, turn it over and cover with a lid and cook for about 4 minutes. Then cook both sides uncovered for about another 1 minute each.
 Spread with Okonomiyaki sauce, garnish with some mayonnaise and sprinkle with ao-nori and katsuo-bushi on top.
 Serve with beni-shoga.


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