Description
Savory Japanese Pancakes, also known as Okonomiyaki, are a delicious and versatile dish that can be customized with various ingredients and toppings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups dashi stock (or water)
- 1 cup shredded cabbage
- ½ cup green onions, chopped
- 4 large eggs
- 1 cup cooked and chopped pork belly or shrimp (optional)
- ¼ cup mayonnaise
- ¼ cup okonomiyaki sauce (or Worcestershire sauce)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- A sprinkle of bonito flakes (optional)
- A sprinkle of aonori (seaweed flakes, optional)
Instructions
- In a large mixing bowl, combine the flour, dashi stock, and a pinch of salt and pepper. Whisk until smooth.
- Fold in the shredded cabbage, green onions, and cooked pork belly or shrimp if using. Mix until well combined.
- Heat a non-stick skillet over medium heat and add the vegetable oil.
- Pour half of the batter into the skillet, spreading it into a round pancake shape about 1 inch thick.
- Cook for about 4-5 minutes on one side until golden brown, then carefully flip and cook for another 4-5 minutes on the other side.
- Repeat with the remaining batter to make a second pancake.
- Once cooked, transfer the pancakes to a plate. Drizzle with mayonnaise and okonomiyaki sauce.
- Top with bonito flakes and aonori if desired. Serve hot.
Notes
- For a vegetarian version, omit the meat and add more vegetables like mushrooms or bell peppers.
- Experiment with different toppings such as pickled ginger or sesame seeds for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg