Otafuku is the brand of sauce used on Hiroshima’s famous okonomiyaki!

If you go to any supermarket anywhere in Japan, you can find Otafuku products lined up on the shelves.

And from among those products, today we'd like to introduce…

… the "Issai kara no" ("From 1-year-olds") series!

Yours truly, just happens to be in the middle of raising a 1-year-old and that's why I wanted to try this series – I wanted to make mini-oko, i.e. small okonomiyaki. (The main roles are played by one of my neighborhood friends, who is also a mother, and my daughter.)

 ========= How to make mini-oko =========

Ingredients for two:

・ Otafuku ”From 1-Year-Olds” Okonomiyaki rice flour 40g
・ Water 70cc (ml)
・ Cabbage 150g (finely chopped into 2x2mm pieces)
・ Green spring onion 5g (finely chopped)
・ Sliced pork belly 40g (Cut into bite-sized pieces)
・ Egg x 1
・ Otafuku ”From 1-Year-Olds” Okonomi-sauce

At our house, we use meringue in the okonomi batter, so we separate the yolks and the whites, but of course it's okay not to separate them!

Preparation:                                

<1> Mix the flour and water. Add the cabbage, spring onions, finely chopped pork and egg, and mix together.

<2> Warm the frying pan on low or medium heat, spoon small dollops of the mixture into the frying pan and fry for about 4 minutes.  When the bottom of the batter becomes light brown, lay the bite-size pork pieces on top.

 

<3> Flip the okonomiyaki over, put a lid on the pan and fry for another 4 minutes or so.

<4> Lift the lid, turn the okonomiyaki around, and then fry for yet another 4 minutes to ensure they’re cooked all the way through.

<5> Garnish with lashings of Otafuku ”From 1-Year-Olds” Okonomi-sauce, and decorate with green dried seaweed and mayonnaise. All that’s left to do is enjoy!