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Okonomiyaki with Balsamic Vinegar of Modena sauce


Firsts Seconds




Ingredients for Okonomiyaki:

250g flour
80g cornmeal
1 cup dashi broth (or replaceable with vegetable broth)
2 eggs
1/2 green cabbage, finely chopped
1/2 leek
2 green onions, finely chopped
5 slices of bacon
Salt and pepper to taste
Vegetable oil for cooking
A handful of bonito
Chopped Nori seaweed

For the Balsamic Vinegar Sauce:

2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons Balsamic Vinegar of Modena Emilio Gold
2 tablespoons brown sugar
1 tablespoon Barbecue sauce


For the Okonomiyaki:
In a large bowl, mix the two flours with the dashi broth until a smooth batter forms.
Add the eggs and mix until well incorporated.
Add the chopped cabbage and leek. Mix everything together well. Adjust salt and pepper to your taste.
Heat a little oil in a nonstick skillet over medium-high heat.
Lay two slices of bacon on the bottom of the pan.
Pour a portion of the batter on top, forming a flat circle. Use a spoon or spatula to level the batter.
Cook the okonomiyaki for about 4 to 5 minutes per side, until golden brown and crispy.
Transfer the okonomiyaki to a serving plate and keep warm while you prepare the sauce.

For the Balsamic Vinegar Sauce:
In a small bowl, mix together the soy sauce, ketchup, Balsamic Vinegar of Modena Emilio, brown sugar, and barbecue sauce.
Bring the sauce to a boil over medium-high heat, then reduce the heat and let it simmer for about 2 to 3 minutes.
If you want a thicker consistency, mix the cornstarch with water to create a smooth paste. Add this paste to the sauce and stir well until the sauce thickens slightly.
Pour the Balsamic Vinegar sauce over the freshly cooked okonomiyaki.
Add the mayonnaise, nori seaweed, and bonito.

Matched Product

Emilio Gold

Balsamic Vinegar of Modena PGI

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