Japanese Okonomiyaki
Okonomiyaki - A savory Japanese cabbage pancake topped with bonito flakes, a sweet-savory sauce, kewpie mayo, and pickled ginger. Hiroshima vs Osaka style debate included.
Ingredients
- •200 g Cabbage
- •2 pcs Eggs
- •1 teaspoon Salt
- •0.5 teaspoon Black pepper
- •100 g Flour
- •2 tablespoons Vegetable oil
- •3 cloves Garlic
- •1 medium Onion
Instructions
- 1
Mix all-purpose flour, eggs, dashi, and cabbage in a large bowl. Do not overmix.
💡 The batter.
- 2
Fold in sliced green onions and your choice of protein (pork belly or shrimp).
💡 The cooking.
- 3
Heat a non-stick pan or griddle over medium heat with a little oil.
💡 The finish.
- 4
Pour batter to form a 6-inch pancake. Cook for 4-5 minutes until bottom is set.
💡 Toast until raw smell disappears.
- 5
Flip carefully and cook another 4-5 minutes until golden and cooked through.
💡 Low and slow yields tender results.
- 6
Transfer to a plate. Brush top generously with okonomiyaki sauce.
💡 Taste and adjust salt last.