Classic Osaka Okonomiyaki
- 48 slices GFS Fresh Bacon, 9–11 ct./lb.
- 2.7 kg Green Cabbage
- 227 g Markon Jumbo Carrots, julienned on a mandoline
- GFS Salt, to taste
- Trade East Ground Black Pepper, to taste
- 2.7 kg (Recipe) Japanese Okonomiyaki Batte
- 625 g GFS All-Purpose Flour
- 710 ml Water
- 6 ct. GFS Eggs
- 27 g *Katsuobushi (Bonito Flakes)
- 2 Tbsp. GFS Vegetable Base
- 1 Tbsp. Baking Powder
- 1 Tbsp. Trade East Sea Salt
- 1 1/2 tsp. Trade East Ground White Pepper
- 113 g Markon Green Onions, thinly sliced
- 2 kg GFS Peeled & Deveined Tail-off Shrimp, thawed
- 355 ml *Okonomi Sauce
- 355 ml GFS Extra-Heavy-Duty Mayonnaise, placed in a fine-tip squeeze bottle
- 340 g (Recipe) Pickled Matchstick Carrots
- 907 g Jumbo Carrots, julienned on a mandoline
- 964 ml Water
- 473 ml Seasoned Rice Wine Vinegar
- 380 g Sugar
- 3 Tbsp. Kosher Salt
- 1 1/4 tsp. Trade East Ground White Pepper
- 195 g Markon Green Onions, thinly sliced
- 195 g *Pickled Ginger Slices
(Recipe) Japanese Okonomiyaki Batte
1. Place the flour, water, eggs, katsuobushi, vegetable base, baking powder, salt and white pepper in a stainless-steel mixing bowl. Whisk until blended. Using a rubber spatula, mix in the scallions. Transfer to a storage container, cover, label, date and refrigerate.
2. Adjust to desired consistency—if the batter is too thick, add water; if it becomes to thin, sprinkle in a small amount of flour. Do not overmix.
(Recipe) Pickled Matchstick Carrots
1. Place carrots in a nonreactive storage container.
2. Combine water, vinegar, sugar, salt and white pepper in a stainless-steel mixing bowl. Whisk until sugar and salt have dissolved. Pour the pickling brine over the top of the carrots.
3. Cover the storage container. Allow to sit at room temperature for 3–4 hours. Drain before use. Note: Pickling brine may be used on most cut vegetables, such as celery, cucumbers, radishes, cauliflower and onions.
1. Slice the bacon in half widthwise. Place on a parchment-lined sheet pan side by side in a single layer. Place in a 177ºC convection oven and cook 6–7 minutes or just long enough to softly cook the bacon. Drain grease. Place on a clean parchment-lined sheet pan. Refrigerate immediately. Allow to cool uncovered. Place in a rectangular storage container. Cover, label, date and refrigerate until needed.
2. Trim, quarter and core the cabbage. Slice thinly on an electric slicer or mandoline. Spread the cabbage out on a parchment-lined sheet pan to allow any excess moisture to dry up. Julienne the carrots on a mandoline. Spread out on paper toweling to remove any excess moisture. Place both vegetables in a stainless steel mixing bowl. Mix together thoroughly. Place in a storage container, cover, label, date and refrigerate until needed.
To prepare à la carte
1. Place 113 g of the cabbage and carrot mixture in a stainless-steel mixing bowl. Season with salt and pepper. Ladle 123 ml of chilled batter over the cabbage. Mix using a rubber spatula. If the batter is too dry, add small amounts of water to adjust consistency. The mixture should be wet enough to stick and coat all of the cabbage without running off.
2. Spread the cabbage mixture out on a heated flat griddle. Form it into a 7" round pancake using the edge of a metal spatula. Evenly spread the shrimp out on top of the pancake. Spread 4 halves of bacon out on top of the shrimp. Cook 4–6 minutes or until golden-brown. Turn the pancake so the bacon side is down, using 2 spatulas, if necessary.
3. Cook another 4–6 minutes or until just cooked through. Place on a warmed serving plate with the bacon and shrimp side down. Drizzle 23 ml of okonomi sauce back and forth over the top of the okonomiyaki. Using the same technique, drizzle 1 Tbsp. mayonnaise in the opposite direction across the top of the okonomiyaki to create a crisscross pattern.
4. Mound 15 g of pickled carrots on top of the center of the okonomiyaki. Sprinkle 1 Tbsp. of scallions over the top of the okonomiyaki. Place 1 Tbsp. of pickled ginger on top of the carrots.
*Available through the retail market