Ika Okonomiyaki

I cooked a bit of an experiment tonight: okonomiyaki with squid.  Preparing the squid took a long time, but I was very pleased with how it turned out in the end.

To prepare the squid, simply pull to separate the body from the head.  Most of the innards will stay attached to the head.  Chop the tentacles off just below the eyes, and remove any tough bits (beak maybe) from the inner ring on the tentacles.  Remove the pen (which keeps the squid from flopping about while alive) from the body and slice into rings.  Clean any remaining guts out of the rings.  For cooking the squid, I put it over medium-high heat for between 20 and 25 minutes.  Added a fair amount of soy sauce throughout.

The pancake batter was approx. 2 cups of flour, 1.25 cups of water, 4 eggs, and a fair amount of finely chopped cabbage.  Doing it again, I would err towards chopping the cabbage to finely, since the larger pieces were a bit odd.  Preparing the pancakes was as simple as cooking them on the griddle until no longer gooey.

Final assembly consisted of topping a pancake with mayonnaise and some stir fry sauce (I didn’t have any real okonomiyaki sauce, but my stir-fry sauce worked well as a substitute).  Some chopped green onion on top of that, then top with the squid.  Some pineapple on the side helped offset the assault of savory flavors from everything else with a bit of sweetness.


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