Today, we’re making Okonomiyaki (Japanese Savory Pancakes). Compared to regular breakfast pancakes, it does require a little more techniques and skills, but as always, you don’t have to worry about it! With me, it will be so easy and simple! Alright, are you guys ready? Let’s get started!
OKONOMIYAKI (2 pancakes)
Ingredients:
- 1/4 green cabbage (7 oz, 200g)
- 2 green onions
- 5 shrimp (3.5 oz, 100g)
- 4-6 slices thinly sliced pork belly
- 0.7 oz (20g) pickled ginger (beni shoga)
- 1 oz (30g) tempura scraps (tenkasu)
- Neutral-tasting oil, to coat
- Kewpie mayo, to drizzle
- Dried seaweed (optional)
- Dried Bonito Flakes (katsuobushi)
Okonomiyaki Sauce:
- 6 tbsp Worcestershire sauce
- 6 tbsp ketchup
- 2 tbsp sugar
Batter (or use okonomiyaki flour):
- 1/2 cup (120ml) water
- 1/2 tsp hondashi
- 4.2 oz (120g) cake flour (about 1 cup)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 2 large eggs
Instructions:
PREP INGREDIENTS
1. Cut the cabbage into small bite-sized pieces.
2. Thinly slice the green onions. Make sure to include the white part.
3. Blanch the shrimp in boiling water for 1 to 2 minutes. Once they change color, take them out and cut them into small bite-sized pieces.
4. For okonomiyaki, we need thinly sliced pork belly. If it’s too long, cut it in half.
MAKE SAUCE
1. In a saucepan, mix together Worcestershire sauce, ketchup, and sugar. Bring it to a boil over low heat.
2. Once it gets a little thicker, turn the heat off and let cool completely.
MAKE BATTER
1. Make dashi broth. In a small container, stir together 1/2 cup (120ml) of water and the hondashi (1/2 tsp).
2. In a large mixing bowl, whisk together cake flour, salt, baking powder, and cornstarch.
3. Crack 2 eggs into the bowl and whisk together along with the dashi broth. Do NOT over stir this.
4. Add all the ingredients (cabbage, green onions, chopped shrimp, pickled ginger, tempura scraps) to the batter and mix them with a spatula.
MAKE OKONOMIYAKI
1. In a non-stick pan, add a splash of oil and wipe off the excess. Heat it over low heat. Once it gets nice and hot, add about 1/2 of the batter and make it about 1 inch thick. Using a spatula, make a round shape.
2. Top it off with some pork belly. Cover and let it cook slowly for about 3 to 4 minutes.
3. Once you’ve got good color on the bottom, flip and cook the other side for another 2 to 3 minutes, covered. (If there’s too much oil in the pan, wipe off the excess before you flip it.)
4. Once the bottom turns nice and brown, grab a chopstick (or fork) and poke in the middle. If there’s no wet batter and it’s warm enough, transfer it to a serving plate.
5. Drizzle (or spread) on a good amount of okonomiyaki sauce. Top with kewpie mayo, dried seaweed (if using), and bonito flakes. Enjoy~!
NOTES:
- If you’re allergic to seafood, you can use other proteins such as pork, beef, or chicken. However, make sure to cook it first before you add it to the batter.
- You can also use okonomiyaki sauce for TONKATSU (Japanese Pork Cutlet) or YAKISOBA (Japanese Stir-Fried Noodles).
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Okonomiyaki
(Japanese Savory Pancakes)
2
servingsIngredients
1/4 green cabbage (7 oz, 200g)
2 green onions
5 shrimp (3.5 oz, 100g)
4-6 slices thinly sliced pork belly
0.7 oz (20g) pickled ginger (beni shoga)
1 oz (30g) tempura scraps (tenkasu)
Neutral-tasting oil, to coat
Kewpie mayo, to drizzle
Dried seaweed (optional)
- Okonomiyaki Sauce:
6 tbsp Worcestershire sauce
6 tbsp ketchup
2 tbsp sugar
- Batter (or use okonomiyaki flour):
1/2 cup (120ml) water
1/2 tsp hondashi
4.2 oz (120g) cake flour
1/4 tsp salt
1/4 tsp baking powder
1 tbsp cornstarch
2 large eggs
Directions
- Prep Ingredients
- Cut the cabbage into small bite-sized pieces. Thinly slice the green onions. Make sure to include the white part.
- Blanch the shrimp in boiling water for 1 to 2 minutes. Once they change color, take them out and cut them into small bite-sized pieces. For Okonomiyaki, we need thinly-sliced pork. If it’s too long, cut it in half.
- Make Okonomiyaki Sauce
- In a saucepan, mix together Worcestershire sauce, ketchup, and sugar. Bring it to a boil over low heat. Once it gets a little thicker, turn the heat off and let cool completely.
- Make Batter
- Make dashi broth. In a small container, stir together 1/2 cup (120ml) of water and hondashi (1/2 tsp).
- In a large mixing bowl, whisk together cake flour, salt, baking powder, and cornstarch. Crack 2 eggs into the bowl and whisk together along with the dashi broth. Do NOT over stir this.
- Add all the ingredients (cabbage, green onions, chopped shrimp, pickled ginger, tempura scraps) to the batter and mix them with a spatula.
- Make Okonomiyaki
- In a non-stick pan, add a splash of oil and wipe off the excess. Heat it over low heat. Once it gets nice and hot, add about 1/2 of the batter and make it about 1 inch thick. Using a spatula, make a round shape.
- Top it off with some pork belly. Cover and let it cook slowly for about 3 to 4 minutes.
- Once you’ve got good color on the bottom, flip and cook the other side for another 2 to 3 minutes, covered. (If there’s too much oil in the pan, wipe off the excess before you flip it.)
- Once the bottom turns nice and brown, grab a chopstick (or fork) and poke in the middle. If there’s no wet batter and it’s warm enough, transfer it to a serving plate.
- Drizzle (or spread) on a good amount of okonomiyaki sauce. Top with kewpie mayo, dried seaweed (if using), and bonito flakes. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you’re allergic to seafood, you can use other proteins such as pork, beef, or chicken. However, make sure to cook it first before you add it to the batter.
1 Comment
I had this in Japan years ago and will have to try it again. At the festival they sometimes placed a sunny-side up egg on top.