Aromatic Ginseng Okonomiyaki: A Special Fusion Dish
A Special Main Dish Made with Healthy Ginseng
The grand finale of our ginseng culinary journey! Introducing a special main dish brimming with uniqueness: Aromatic Ginseng Okonomiyaki. This fusion recipe perfectly balances distinct flavors with health benefits, promising to enrich your dining table.
Batter Ingredients
- 250g fresh Korean ginseng (Insam), thoroughly cleaned
- 1 cup all-purpose flour (approx. 120g)
- 1 cup water (200ml)
- 1 fresh egg
- 1 handful of bonito flakes (katsuobushi, approx. 5g)
Topping Ingredients (Adjustable to Taste)
- 150g fresh cabbage, thinly shredded
- 100g smoked chicken breast, shredded or chopped
- 100g diced sea cucumber
Seasoning and Sauces
- Cooking oil (for greasing the pan)
- Mayonnaise (to taste)
- Teriyaki sauce (to taste, or substitute with tonkatsu sauce/okonomiyaki sauce)
- Bonito flakes (for garnish, 1 handful)
- 150g fresh cabbage, thinly shredded
- 100g smoked chicken breast, shredded or chopped
- 100g diced sea cucumber
Seasoning and Sauces
- Cooking oil (for greasing the pan)
- Mayonnaise (to taste)
- Teriyaki sauce (to taste, or substitute with tonkatsu sauce/okonomiyaki sauce)
- Bonito flakes (for garnish, 1 handful)
Cooking Instructions
Step 1
Prepare all ingredients in advance. Sometimes, ingredients might appear missing in recipe photos, so always double-check everything before you start cooking. Ensure the ginseng is washed clean.
Step 2
Let’s start by making the okonomiyaki batter. While traditional okonomiyaki often uses grated yam, this recipe draws inspiration from that and uses healthy ginseng instead of yam. If you’re worried about the taste, set those concerns aside for now and let’s try this experimental creation together! Wash the fresh ginseng thoroughly, chop it finely, then blend it smoothly with 1 cup of water in a blender. The unique, aromatic scent of ginseng will infuse the entire batter.
Step 3
Now, it’s time to prepare the topping ingredients. Feel free to choose any toppings you like! Bacon, sausage, pork belly, squid, various seafood – almost anything works well. For this recipe, I’ve once again experimented by selecting ingredients that would complement ginseng well. Shred or chop the smoked chicken breast into bite-sized pieces. Diced sea cucumber is conveniently available pre-cut. Sea cucumber is known to be a particularly good pairing with ginseng among seafood. And of course, the essential ingredient for okonomiyaki: cabbage! Shred it thinly.
Step 4
To the blended ginseng base, add the measured all-purpose flour and crack in 1 egg. Then, add all the prepared topping ingredients (shredded cabbage, smoked chicken breast, diced sea cucumber) and mix everything together thoroughly. Give it a good ‘shake, shake’ until all ingredients are well combined.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle one portion of the batter onto the pan and spread it into a round shape. Maintain medium-low heat and resist the urge to flip it until the bottom is completely cooked. Allowing it to cook fully on the first side ensures it holds its shape when flipped.
Step 6
Once the bottom layer touching the pan turns golden brown, carefully flip it over and reduce the heat to low. Covering the pan with a lid at this stage will help the inside cook evenly, resulting in a softer texture. Let it cook gently over low heat.
Step 7
This cooking process is quite similar to making Korean jeon (pancakes). The key difference with okonomiyaki is that the sauces are added *after* cooking. Drizzle mayonnaise and teriyaki sauce in a zig-zag pattern over the cooked okonomiyaki. If you don’t have teriyaki sauce, using tonkatsu sauce or store-bought okonomiyaki sauce will also yield delicious results.
Step 8
Now for the finishing touch. Generously sprinkle bonito flakes over the finished okonomiyaki. Traditionally, when bonito flakes are placed on hot okonomiyaki, they ‘dance’ as they melt slightly from the heat. Unfortunately, mine cooled down a bit during photography. I’m confident my son will happily take care of any leftovers today! (laughs)
Step 9
If you have the ginseng flakes made from our ‘Ginseng Salad’ recipe, sprinkle a few on top for garnish. If you don’t have seaweed flakes (aonori), parsley flakes can be a good substitute. A light dusting adds to the visual appeal. And there you have it – a fusion okonomiyaki infused with the captivating aroma of ginseng! Unlike the milder flavor from yam, this version offers a unique and sophisticated taste from the ginseng. Try making this special dish for celebrations or whenever you want to add a touch of uniqueness to an ordinary day!
