Okonomiyaki from the plancha: tongue / teriyaki / seaweed / mayo / pointed cabbage / sesame
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Yakiniku grill, plancha (kamado)
Ingredients
Okonomiyaki:
• 300 g flour
• 2 eggs
• ¼ pointed cabbage
• 2 tbsp dried seaweed (Aonori)
• 2 tbsp roasted sesame seeds
• 4 tbsp Japanese mayonnaise
• 2 tbsp bonito flakes
• 2 tbsp sesame oil
• 2 spring onions
• Mineral water
• Salt
• Sugar
Teriyaki sauce:
• 50 ml soy sauce
• 50 ml oyster sauce
• 50 ml sesame oil
• Juice of ½ lime
• ½ stalk of lemongrass, chopped
• 1 garlic clove, chopped
• 1 tsp ginger, chopped
• 2 kaffir lime leaves
• 2 tbsp roasted sesame seeds
• 1 handful of fresh coriander, chopped
Tongue:
• 1 Wagyu tongue
• 3 liters of water
• 100 ml mirin
• 2 large onions, peeled and diced
• 1 tbsp fresh chopped ginger
• 1 chili pepper
• 6 kaffir lime leaves
Matching accessories are available in our shop!
preparation
➊ Okonomiyaki: Mix the eggs with flour and mineral water to form a thin batter, gradually adding more mineral water until the consistency of pancake batter is reached.
➋ Finely slice the pointed cabbage and spring onions. Heat the plancha in the kamado grill and fry the pointed cabbage and spring onions in a little sesame oil.
➌ Then, fry the okonomiyaki mixture on both sides on the hot plancha like a pancake. Season with salt and a pinch of sugar.
➍ Top the Japanese pancake with pointed cabbage, spring onions, dried seaweed, and bonito flakes. Garnish with toasted sesame seeds and Japanese mayonnaise.
➎ Teriyaki sauce: Combine all ingredients except the sesame seeds and coriander, let it sit overnight, and strain the next day. Only then add the toasted sesame seeds and freshly chopped coriander and mix well.
➏ Tongue: Combine all ingredients in a large pot and simmer the tongue gently for about 3 hours. Then peel, slice, and place on small skewers. Glaze with a little teriyaki sauce and sear on the yakiniku grill.
➐ Serve the grilled tongue with the okonomiyaki and the remaining teriyaki sauce.
Recipe by Lucki Maurer
Ludwig Maurer is a doer: The trained chef runs a successful catering business, has written several cookbooks, started Europe's first organic Wagyu cattle breeding operation, and converted an old farm into a gourmet cooking school. In his sanctuary, the Stoi, the expert in the art of fine cooking and grilling offers his sought-after seminars. www.ludwigmaurer.com
Recipe from FIRE&FOOD issue 02/2025
