Beef (or Prosciutto Ham) Chive Okonomiyaki with Homemade Chuno Sauce
Author Notes: My son eats okonomiyaki so he can smear it in Chuno Sauce. I recommend my Homemade Chuno Sauce which is a perfect match for real Bull-Dog Vegetable and Fruit (Chuno) Sauce, available at Amazon. You can also add a little mayo to the Chuno Sauce in Osaka style.
You could also cook pork separately, then lay on top of the okonomiyaki. —BoulderGalinTokyo
Beef Chive Okonomiyaki
cups water or broth
cups all purpose flour or whole-wheat pastry flour
cups cabbage (about 400 grams), thinly sliced
onion, grated or finely diced
grams beef, thinly sliced or Prosciutto ham (175 grams)
cup nira (garlic chives, 2nd photo) or chives, minced
Homemade Chuno Sauce
cup Del Monte™ Ketchup
cup Lea & Perrins Worchestershire Sauce™
Kewpie Mayonnaise (optional)
- 1. Mix egg, water or broth, and mix with a whisk. Add flour and whisk again. Should be a ‘watery-looking’ batter, so add a little more water if needed.
- Add thinly sliced cabbage and grated onion. Mix well. Add chives to batter.
- Wipe grill, hotplate, or skillet with oil on a paper towel. Drop in 1/2 cup measure for pancake-size okonomiyaki. Lay the beef on top, without overlapping.
When first side is cooked, turn over and cook second side (topping-side) quickly. Check that beef is cooked.
Or you can fill the whole skillet with batter the way it is served in Japan. Cut like a pizza, or eat one skillet-size okonomiyaki as a dinner.
- Slather generously with Chuno Sauce. In Southern Japan, half Chuno Sauce and half Kewpie Mayonnaise is very popular. If using store-bought US mayo, add 1 teaspoon of lemon juice to 1/2 cup mayo, mix well. Then add Chuno Sauce.
- If you multiply Okonomiyaki recipe, don’t forget to multiply Homemade Chono Sauce recipe!