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Okonomiyaki

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  • Author: Chef Sophia
  • Total Time: 35minutes

Description

Okonomiyaki, the savory Japanese pancake, offers a myriad of benefits that extend far beyond its flavorful taste. This versatile dish blends a harmonious medley of shredded cabbage, savory batter, and a variety of toppings such as pork belly, shrimp, or vegetables, delivering a rich blend of textures and flavors. Bursting with nutrition from the vegetables and proteins, this pancake provides a wholesome balance of essential nutrients, fiber, and vitamins necessary for a well-rounded diet.

Ingredients

Scale

For the Pancake Batter:

  • 1 cup all-purpose flour
  • 1 cup dashi (Japanese soup stock) or water
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Filling:

  • 2 cups finely shredded cabbage
  • 1/2 cup green onions, chopped
  • 1/2 cup tempura scraps (tenkasu) or crushed rice crackers (optional)
  • 1/2 cup cooked bacon or pork belly slices, cut into bite-sized pieces
  • 1/2 cup seafood (shrimp, squid, or octopus), chopped (optional)

For Cooking:

  • Vegetable oil for frying

For Topping:

  • Okonomiyaki sauce (store-bought or homemade, see below)
  • Japanese mayonnaise
  • Aonori (dried seaweed flakes)
  • Katsuobushi (bonito flakes)
  • Pickled ginger (beni shoga) (optional)

Homemade Okonomiyaki Sauce:

  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or sugar

Instructions

Step 1:Prepare the Batter

  • In a large bowl, whisk together the flour, dashi (or water), egg, salt, and baking powder until smooth.

Step 2:Add the Filling

  • Fold in the shredded cabbage, green onions, tempura scraps (if using), bacon or pork belly pieces, and seafood (if using) until evenly distributed.

Step 3:Heat the Oil

  • Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.

Step 4:Cook the Pancake

  • Pour about 1 cup of the batter mixture onto the skillet and spread it into a round pancake shape, about 1/2 inch thick.
  • Cook for about 3-4 minutes, or until the bottom is golden brown and the edges are set.
  • Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes, or until the other side is golden brown and the pancake is cooked through.

Step 5:Serve

  • In a small bowl, mix together the ketchup, Worcestershire sauce, oyster sauce, soy sauce, and honey (or sugar) until well combined.
  • Transfer the cooked pancake to a plate.
  • Drizzle with Okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern.
  • Sprinkle with aonori (dried seaweed flakes) and katsuobushi (bonito flakes).
  • Add a small amount of pickled ginger (beni shoga) on top, if desired.

Equipment

Notes

  • Adjust the amount of filling ingredients to your preference. Okonomiyaki is versatile and can include various ingredients like cheese, corn, or other vegetables.
  • Keep the heat at medium to ensure the pancake cooks through without burning the outside.
  • If you don’t have Okonomiyaki sauce, you can use a combination of ketchup, Worcestershire sauce, and soy sauce as a substitute.
  • Prep Time: 15minutes
  • Cook Time: 20minutes
  • Category: HEALTH,RECIPE,Dinner,Asia

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Find it online: https://www.omrecipe.com/okonomiyaki_p12700/