Authentic Osaka Style Okonomiyaki (Japanese Savory Pancake)
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5.0
27 reviews
Excellent
Authentic Osaka Style Okonomiyaki (Japanese Savory Pancake)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Batter
- 100 g cake flour see note
- 75 ml dashi stock
- 1 tsp milk
- 1 tsp tsuyu sauce
- 1 egg
Okonomiyaki Sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 1 tbsp honey
- 1 tsp soy sauce
Fillings (see in post for more ideas)
- 150 g green cabbage white cabbage or pointed cabbage
- 2 tbsp tempura flakes (tenkasu) tempura bits (optional)
- 2 tsp red pickled ginger (benishoga) benishoga (optional)
- 100 g thin sliced pork belly
- 2 tbsp cooking oil neutural flavor
- 2 egg
Toppings (see in post for more ideas)
- 1 tbsp Japanese style mayonnaise
- 1 tbsp bonito flakes katsuobushi (optional)
- 1 tsp dried green laver powder (aonori) aonori
Instructions
Batter
- Sift 100 g cake flour into a large bowl. and add the 75 ml dashi stock, 1 tsp milk, 1 tsp tsuyu sauce and 1 egg to the bowl. Mix until the ingredients are well incorporated, but be careful not to over mix. (A few lumps in the batter is okay.)
- Cover the bowl with plastic wrap and rest it in the fridge for 30 minutes.
Okonomiyaki Sauce
- Take a small bowl and add the 1 tbsp Worcestershire sauce, 1 tbsp oyster sauce, 2 tbsp tomato ketchup, 1 tbsp honey and 1 tsp soy sauce. Mix well and set aside for later.
Fillings
- Cut the 150 g green cabbage into into small rough pieces.Once the batter has been resting for 30 minutes, divide it into two bowls and place one of them back in the fridge for later. (Alternatively, make two at the same time in two frying pans.)
- Preheat your pan on a medium/medium-high setting.Once the pan is hot, add half of the cabbage, 1 tbsp tempura flakes, 1 tsp red pickled ginger and 1 egg to each bowl of the batter and mix well. (If you want to add other ingredients such as cheese, kimchi, mochi etc add them here. See in post for more ideas.)
- Add the oil to the pan and swirl around until evenly coated. Pour the okonomiyaki mixture into the center of the pan and use a spatula to neaten up the edges.
- Lay the slices of pork belly over the top of the wet mixture and fry the okonomiyaki until the bottom starts to become brown and crispy.
- Carefully flip it over and place a lid on the pan. Reduce the heat to medium-low and continue to fry with the lid for about 5 minutes or until cooked all the way through.Pierce the middle with a toothpick to make sure it's cooked. If the toothpick doesn't come out clean, continue to cook on a low heat and check it every few minutes until it's done.
- Once it's cooked through, flip it over again and pour half of the sauce over the top. Use a pastry brush or spoon to spread it evenly. (You can do this while it's still in the pan or transfer it to a plate first.)
- Drizzle with mayonnaise and sprinkle generously with bonito flakes and aonori.
- Enjoy!
Notes
- If you can get okonomiyaki flour, then you can replace the dashi stock for plain water. Check the package for more detailed instructions.
- This recipe makes two okonomiyaki pancakes, which should be enough for 3-4 people.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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