Recipe: Okonomiyaki
Okonomiyaki (Japanese Savory Pancake), the word “Okonomi” means whatever-you-like. You can literary add anything that you wish in the batter. Cheese, kimchi, squid, shrimp, corn, etc…Have fun with it!
Serving size: 1 okonomiyaki
Preparation time: 30 minutes
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Ingredients for 3 servings:
- Cabbage: 500g (or about ½ of small head)
- Green onion: 100g
- Flour: 1.5 cups
- Japanese Fish Broth or water: 1.5 cup
- Egg: 1
- Cooking oil: 2 Tbsp
- Tempura fried-batter (Tenkasu) – if available ½ cup
- Pork belly thinly sliced (sliced bacon may be substituted)
Toppings:
- Bonito flakes (Katsuobushi)
- Okonomiyaki Sauce (or Soy sauce to brush on)
- Mayonnaise – optional
- Aonori (powdered nori seaweed, if available)
Preparation:
- Shred the cabbage, after removing the core.
- Thinly slice green onion into small rings, and set aside.
- In a large mixing bowl, combine flour, egg, and fish broth (or water).
- Stir well until it becomes pancake batter consistency (+ more water if needed).
- Add cabbage and green onion (+Tenkasu if you have it) into the batter. Mix well until all the ingredients are nicely incorporated.
- Warm a pan under medium heat, then pour ½ Tbsp. oil per sheet of pancake.
- Scoop out ⅓ of the mixture onto the pan. Press down a bit with spoon or spatula to flatten the surface and make the even thickness (2-3 cm).
- Optional- lay 2-3 pork belly slices on top of the pancake
- Flip over when the bottom is browned.
- Press down as needed, and cover with the lid. Cook another 5 min.
- Flip over again and transfer to a plate.
- Spread the Okonomiyaki sauce (if not, brush soy sauce on top) +/- mayonnaise.
- Top with bonito flakes and Aonori if available.
Nutrition information for okonomiyaki:
- Calories: 450kcal (+pork belly & mayonnaise added)
- Carbohydrate: 53g
- Protein: 12g
- Fat: 21g
- Sodium: 298mg
- Dietary Fiber: 4g
Author
Nuwanee Kirihennedige, Japanese recipe from the Osaka region
