Our last day in London was a rainy day so it was a perfect opportunity to visit the British Museum. It was a great overview of the history that we have already learned on this trip and we especially enjoyed seeing the unique artifacts from ancient and medieval England.
As we were walking down the street and looking for a place to eat, we spotted Abeno, the original location of the restaurant that serves Okonomiyaki. We knew about this restaurant because that same week A Girl Has to Eat wrote a review of Abeno Too and shared it in a guest post on my site. We had to try this for ourselves.
Okonomiyaki is a Japanese pancake, served with various fillings, and topped with Japanese mayonnaise, okonomiyaki sauce, aonori (green seaweed flakes) and bonito fish flakes. Okonomiyaki were cooked right in front of us on a hot plate in a middle of the table. It was a fascinating experience!
After observing how these pancakes were made, I had to make them at home. The basic batter contains just four ingredients - flour, water, eggs, and chopped cabbage. I made my Okonomiyaki with shrimp and smoked salmon, topped with Japanese mayonnaise and aonori.
Ingredients: (1 Okonomiyaki)
1/2 cup flour
1/2 cup cabbage, finely chopped
1/3 cup water
1 egg
Salt to taste
1 tablespoon green onions, finely chopped
1-2 tablespoon shrimp (about 2 shrimp), chopped
1 tablespoon smoked salmon, chopped
Vegetable oil
Toppings (optional):
Japanese Mayonnaise
aonori
okonomiyaki sauce
bonito fish flakes
Directions:
In a bowl, combine flour, cabbage, water, egg, and salt. Swirl in the green onions, shrimp, and smoked salmon.
Heat a little bit of oil on a griddle. Spread the batter in a flat round. Cook on medium heat for about 4-5 minutes on each side or until golden brown. Serve with the toppings.
***
I am submitting the Okonomiyaki recipe for the Meat Free Fridays roundup at Healthy and Delicious
