Okonomiyaki Bento Recipe: What I Like...

When I first heard of okonomiyaki, I thought it sounded gross. Don't get me wrong, I love a lot of Japanese food, but I I'm not a fan of traditional okonomiyaki ingredients: bonito shavings, seaweed, and dashi. But, that is the beauty of okonomiyaki; by defination it means "what you like." So the recipe bellow is what I like.

What do you like?

Okonomiyaki Recipe
(Serves 4 - 6)

Batter:
2 cups flour
1 1/2 cups broth (bonito, chicken, vegetable, etc.)
2 large eggs
2 1/2 cups shredded cabbage

Toppings:
1 red bell pepper - diced
5 baby bella mushrooms - diced
1 onion - diced
1/2 yellow summer squash - diced
1/2 zucchini - diced
1 cup baby spinach - chopped
2 cloves garlic
Seasoning
Olive oil

1. Pour oil in pan; add garlic and seasonings.

2. Dice vegetables and saute.

3. Saute vegetables five minutes or until tender-firm. (You can add the baby spinach at the end of this cooking or added it with the vegetable in one of the later steps.)

4. Combine broth, eggs, and flour.

5. Add cabbage until it the batter is thick.

6. Pour batter on hot griddle or pan. Be sure it is well oiled. You can add the sauted vegetables now or after flipping. If you add the vegetables after flipping, be sure to reserve half the batter in this step.

7. When the edges start to firm, flip. You may find it easier to use two spatulas.

8. If you waited to add the vegetables until after you flipped, make sure to add additional batter on top and flip again.

9. Serve with okonomiyaki (or barbeque sauce) and mayo. (Sorry no picture.)

Oh and Enjoy! (^_^)v