Grilled Okonomiyaki

Traditionally, okonomiyaki is a type of pancake or pizza that is cooked on the griddle then layered with an assortment of ingredients. Sometimes the ingredients are cooked inside the batter. The batter typically contains cabbage and the toppings vary as the word okonomi roughly means favorites or whatever you like. Yaki means grilled, though not necessarily in the way we tend to think of grilling over a flame. 

Having said that, it is a bit redundant that I call this recipe grilled okonomiyaki. But my version is what resulted after taking the word grilled literally as we think of it in America. Maybe it was curiosity or maybe it was just too much trying to explain that yaki is an all inclusive term that means means grilled, cooked in a skillet, cooked on a griddle, etc.  I simply had to see what would happen if I placed a base over a flame grill. 

The “pizza” bases are made with cabbage and scallions in a pan or over a griddle. Then, each one is brushed with oil and sprinkled lightly with furikake, rice seasoning, before being literally grilled over a flame. Afterwards, each base is topped pizza style with anchovy mayo, ponzu flavored salmon and marinated cucumbers. Also try this delicious, smoky pizza topped with alternating slices of avocado and yellowtail.

Okonomiyaki

Makes about 9 appetizer sized pizzas

2 cups flour

6 eggs

1 1/2 cup dashi, cooled (or vegetable broth)

1/2 cup finely chopped scallions

1 1/2 cup finely shredded green cabbage

Anchovy Mayo, recipe below

3 cups finely chopped salmon (raw)

1/2 cup ponzu

1 cucumber, thinly sliced

1 1/2 cup sushi rice dressing

2 tsp sesame oil

1 tsp toasted sesame seeds

oil

furikake, for seasoning

pickled ginger, for garnish (optional)

To prepare the okonomiyaki base, mix flour, eggs, and dashi in a medium sized bowl. Stir in scallions and cabbage.

Wipe the insides of a small pan or the surface of a griddle with a paper towel soaked in oil. Heat pan or griddle until a small drop of water dances across the surface. Pour about 1/4 cup of batter in the pan and spread quickly with the back of a spoon, making a base that is about 4-5 inches in diameter. Allow to cook until edges of batter begin to dry out, about 2 minutes.

Flip base and allow to cook for about 2 minutes more. Set aside and repeat steps until all batter is used. Set bases aside and prepare toppings.

In a small non metal bowl, mix chopped salmon and ponzu. Keep refrigerated until ready to use.

Place cucumbers in a non metal bowl and cover with sushi rice dressing, sesame oil, and sesame seeds. Allow to marinate at least 5 minutes before using.

 Anchovy Mayo

2 cups mayo

3 TBSP anchovy paste

1 TBSP finely chopped garlic

Place ingredients in a food processor and blend until smooth. Refrigerate until ready to use.

To prepare the pizzas, set up a grill. You’ll need a good medium to high heat. Brush both sides of each pizza base with oil and sprinkle lightly with furikake. Place pizza bases on grill and allow to cook for about 2 minutes on each side.

Spread about 1 tablespoon of anchovy mayo on each pizza base. Top with 1/3 cup of the salmon mixture and spread evenly with a spoon. Place 4-5 marinated cucumber slices in a small circle in the center of the pizzas. Cut each pizza into 4 slices. Drizzle anchovy mayo on top and sprinkle with furikake. Serve immediately with pickled ginger for garnish.