Okonomiyaki
A savory Japanese pancake filled with vegetables, customizable with various toppings, perfect for weeknight dinners or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
- Diet: Vegetarian (can add protein)
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups dashi stock (or water)
- 2 large eggs
- 4 cups shredded cabbage
- 2 green onions, chopped
- 4 oz. cooked shrimp or pork belly (optional)
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes (katsuobushi)
- Aonori (seaweed flakes)
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, dashi stock, salt, and baking powder until the mixture is smooth.
- Add veggies and proteins: Fold in the shredded cabbage, chopped green onions, and any optional ingredients like shrimp or pork belly. Mix until well incorporated.
- Combine with eggs: Add the eggs to the mixture and stir until everything is combined evenly.
- Cook the pancakes: Heat a non-stick skillet over medium heat. Pour in a ladleful of the batter to form a pancake, about 1 inch thick.
- Fry until golden: Cook for about 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes until golden brown and cooked through.
- Plate and dress: Transfer the pancake to a plate and drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
- Add final touches: Sprinkle bonito flakes and aonori over the top for an authentic finish.
- Serve and enjoy: Serve hot and enjoy your delicious okonomiyaki pancake!
Notes
Use fresh ingredients for the best flavor. Don’t forget to customize with your favorite proteins or veggies.