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Charles Gutjahr

Melbourne, Australia

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Photo of Charles Gutjahr

Charles Gutjahr

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Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!
© 2024 Charles Gutjahr