Wild Onion Okonimiyaki Recipe
Soft Scrambled Farm Eggs, Bulldog Sauce, Ramp Hollandaise
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Ingredients
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Okonomiyaki Batter
Soft Scrambled Farm Eggs
Ramp Hollandaise
Toppings
Method
Okonomiyaki Preparation
- 1
Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour and dashi stock until smooth. Add in the finely shredded cabbage, chopped green onions, beaten egg, salt, and pepper. Mix until well combined.
- 2
Cook the Okonomiyaki
Heat a non-stick skillet over medium heat and add a small amount of oil. Pour half of the okonomiyaki batter into the skillet. Cook for about 5-7 minutes on one side until golden brown, then flip and cook for another 5-7 minutes. Remove from skillet and keep warm. Repeat with the remaining batter.
Soft Scrambled Eggs
- 3
Prepare the Scrambled Eggs
In a bowl, whisk the farm eggs with a pinch of salt and pepper. In a non-stick pan, melt the butter over low heat. Add the eggs and gently stir with a spatula, cooking slowly until soft and creamy. Remove from heat when they reach desired doneness.
Ramp Hollandaise
- 4
Make the Hollandaise
In a heatproof bowl, whisk the egg yolks and lemon juice until thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is emulsified and thick. Stir in the finely chopped ramps and season with salt to taste.
Assembly
- 5
Assemble the Dish
Place the cooked okonomiyaki on a plate. Top with soft scrambled eggs, drizzle with ramp hollandaise, and finish with Bulldog sauce, additional chopped green onions, and bonito flakes.