Okonomiyaki (Japanese Pizza) Recipe
-Prepared by Kumi Alderman
2 cups cabbage, finely shredded
1 cups bean sprouts
2/3 cup Okomomiyaki flour or whole wheat pastry flour
A couple pinches of fine grain sea salt
2 eggs, beaten
1 Tbs. oil
Combine eggs, flower and water and mix well.
Add the cabbage, bean sprouts, ship and mix well.
Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula to press it into a round pancake shape, flat as you can get it.
Cook for 4-5 minutes, or until the bottom is golden.
To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over.
If you need a bit more oil in your skillet, carefully add it now, before sliding the okonomiyaki back into the skillet.
Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.
When you are finished cooking, put okonomiyaki sauce and mayonnaise. sprinkle with chives,
Kumi is teaching a Kids U course through the University of Tennessee. The classroom will feature hands-on work on how to cook savory Japanese cuisine: Siushi, miso soup, Japanese pizza and more. Class is designed for Grades 9-12.
Class runs June 18-22, 2018
8:30 to 11:30am
UT Conference Center in downtown Knoxville.
Cost is $149 per person
Click here to learn more