Bokkake Okonomiyaki (ぼっかけお好み焼き)

Ingredients

Equipment Needed

• •Heavy pot
• •Teppan, or a cast-iron skillet or heavy griddle
• •Wide spatula
• •Mixing bowl

Instructions

1. 1

   Blanch the tendon

   Put the beef tendon in a pot, cover with cold water, and bring it to a boil. Boil for five minutes, then drain and rinse the tendon and pot clean. This first boil is not for tenderness. It washes away scum and strong odors so the final broth tastes clean, not heavy.

2. 2

   Simmer until tender

   Return the tendon to the clean pot with 4 cups water and the sliced ginger. Simmer gently, partly covered, for 1 1/2 to 2 hours, until a chopstick enters with only a little resistance. Keep the surface quiet. A hard boil clouds the broth and tightens the tendon before it has time to soften.

3. 3

   Cut and season

   Lift out the tendon, let it cool enough to handle, and cut it into small bite-size pieces. Add the konnyaku, soy sauce, sake, mirin, and sugar to the pot, then return the tendon. Simmer uncovered for 25 to 35 minutes, until the liquid is reduced and glossy. Small pieces matter here because bokkake should season the okonomiyaki in many little places, not sit in one heavy lump.

   If the bokkake tastes a touch strong by itself, that's right. It will be carried by cabbage, batter, and sauce.
4. 4

   Rest the bokkake

   Take the pot off the heat and let the bokkake cool in its cooking liquid for at least 20 minutes. Cooling is when the tendon drinks back seasoning. Drain before using, saving a spoonful of the thickened liquid if you want a deeper batter.

5. 5

   Make the batter

   Whisk the dashi, flour, grated nagaimo, and eggs until just combined. Don't beat it smooth like cake batter. A few small lumps are harmless, and overmixing makes the finished okonomiyaki tough. Fold in the cabbage, scallions, and about 1 1/2 cups drained bokkake.

6. 6

   Griddle the cakes

   Heat a teppan or wide heavy skillet over medium heat and film it with oil. Spoon in one-quarter of the mixture and shape it into a round about 2cm thick. Cook for 4 to 5 minutes, until the underside is browned and the edge looks set. Flip once, calmly, then cook the second side another 4 to 5 minutes. Don't press. Pressing forces out the air and juices, which is a very efficient way to make a sad pancake.

7. 7

   Sauce and finish

   Brush the top with okonomiyaki sauce while the surface is still hot enough to turn it glossy. Add thin lines of Japanese mayonnaise if using, then a light scatter of aonori and katsuobushi. Serve at once, but leave the plate some room. Even comfort food should be allowed to sit properly.

Chef Tips

• •Buy tendon from a butcher who sells it often. It should smell clean and faintly sweet, never sour. Sourcing first, always: no sauce will rescue tendon that was tired before it met the pot.
• •Use a teppan if you have one, or a cast-iron skillet or heavy griddle. What matters is steady heat, because the cabbage needs time to soften while the outside browns.
• •Konnyaku benefits from a quick rinse and a minute in boiling water before simmering if it smells strong. That little wash keeps the bokkake clean.
• •Make the bokkake a day ahead if you can. Tendon improves after resting in its broth, and the okonomiyaki becomes a quick meal instead of an afternoon project.

Advance Preparation

• •Bokkake keeps three days refrigerated in its cooking liquid. Warm it gently before draining and folding into the batter.
• •The batter base can be mixed up to 2 hours ahead, but fold in the cabbage just before cooking so it doesn't weep and thin the mixture.
• •Cooked okonomiyaki is best from the griddle. Leftovers can be refrigerated for one day and reheated in a covered skillet over low heat.

Frequently Asked Questions

Nutrition Information

1 serving (about 530g)