Pinoy answer to Japanese Okonomiyaki
MANILA, Philippines — One of the most popular items diners frequently order from Japanese restaurants is Okonomiyaki. It’s a savory pancake or omelette that is often referred to as Japanese pizza, perhaps because of the way it is usually served.
Since it has a round shape, most people cut it into wedges like pizza. In reality, it is more like a torta made by mixing shredded cabbage with flour and beaten eggs and pan-frying until light golden. It becomes even more delicious if you decide to mix finely chopped pork belly, chicken meat, shrimps or squid into the batter before cooking it, although it can survive on the vegetables alone. Then splatter sauce all over it, drizzle with Japanese mayonnaise, and sprinkle with katsuobushi (bonito flakes) and aonori (seaweed flakes).
Mama Sita’s marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad loves Okonomiyaki very much. She likes the experience of having Okonomiyaki prepared right in front of diners in quite a number of Japanese restaurants where “the server uses two metal spatulas to mix the cabbage along with the batter and toppings.”
Small wonder then that she has developed her own Okonomiyaki recipe, which she fondly calls Tortang Repolyo, as it is exactly what the Japanese omelette is. This recipe uses leftover stir-fried repolyo instead of a fresh one.
“I’m not a fan of reheated stir-fried veggies because vegetables are best enjoyed freshly cooked. But even leftover cabbage is given new life when made into a torta,” the chef said.
Tortang Repolyo
Ingredients:
For the torta:
300 grams ginisang repolyo (stir-fried cabbage)
1 cup all-purpose flour
6 medium eggs
For the sauce:
4 tbsps. Mama Sita’s Oyster Sauce
2 tbsps. ketchup
Procedure:
1. In a bowl, combine ginisang repolyo with eggs.
2. Slowly add in the flour to coat the cabbage and eggs then mix well.
3. Heat oil in a flat pan and scoop a pancake sized portion of the torta mixture onto the pan. Cook for 2 to 3 minutes over low to medium heat, patting the sides of the torta constantly to form a “cake” shape. When the edges are firm, flip the torta over and cook the other side for another couple of minutes. Transfer torta to a serving platter.
4. Make the sauce by combining Mama Sita’s Oyster Sauce and ketchup. Serve on the side or drizzle over the tortang repolyo. Serve and enjoy!
*Makes about 6 pcs. torta, depending on size.
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