I don’t why but I simply like the word okonomiyaki. That’s six syllables and must be the longest single word I know in the Japanese language, not that I know many Japanese word.
Okonomiyaki is a popular Japanese dish developed from an Edo era snack. We first tasted Okonomiyaki when we were living in Kuala Lumpur where there is one and only one okonomiyaki place in Cheras. In Vancouver, we recalled the wonderfully delicious okonomiyaki that Yumiko made. We told ourselves we would try to make it one day and here it is … my first attempt on making Okonomiyaki. I know this is not as authentic as some of you make it — so don’t laugh at my humble attempt. Tell me how different you make it, give me your tips … anything.
These days, Japanese add all kinds of their favorite ingredients to create the style of Okonomiyaki that is a popular, nutritious and fun meal.
Okonomi means “what you like”, or “what you want” and yaki means “grilled” or “cook” in Japanese, so this dish’s name means “cook what you like, the way you like”.
I bought this Otafuku Okonomiyaki kit from T&T Supermarket for $3.99. The kit is made up of a packet of yam powder, a packet of Okonomiyaki Batter Mix, a packet of Tenka Tempura Crisps and 2 sachets of Saweed (Aonori). The kit also comes with the instruction on how to make Okonomiyaki in three languages, i.e. Japanese, Chinese and English.
I also bought the Japanese mayonnaise and Otafuku Okonomi sause for serving with the Okonomiyaki. I was told that we MUST use Japanese mayonnaise and not just any western mayo.
The ingredients I had for making Okonomiyaki consists of:
- 2 eggs
- cabbage, thinly sliced
- green onions, finely chopped