Okonomiyaki
User Reviews
3
4 reviews
Average
-
Prep Time
30 mins
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Cook Time
30 mins
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Rest Time
2 hrs
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Total Time
1 hr
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Servings
4 people
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Course
Main Course, Appetizer
Okonomiyaki
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Okonomiyaki (お好み焼き) is a Japanese dish made of dough that coats a number of very different ingredients, often compared to pancake or pizza.
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Ingredients
For the dough
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ tablespoon sugar
- ¼ teaspoon baking powder
- ⅓ lb nagaimo or yamaimo (Japanese yam), peeled and finely grated
- ¾ cup dashi
For the okonomiyaki
- 1 large head cabbage about 1½ lb, white
- 8 oz. pork belly thin slices
- 4 egg beaten, large
- 8 tablespoons tenkasu or agedama (crunchy pieces of tempura dough)
- 4 tablespoons red ginger beni shoga or kizami beni shoga, marinated
- 5 tablespoons rapeseed oil
For the okonomiyaki sauce
- 1½ tablespoons sugar
- 2 tablespoons oyster sauce
- 4 tablespoons ketchup
- 4 tablespoons Worcestershire sauce
For the toppings
- okonomiyaki sauce
- mayonnaise Japanese
- katsuobushi (dried bonito flakes)
- aonori (green laver)
- green onion sliced
- red ginger beni shoga or kizami beni shoga, marinated
Instructions
Dough
- Put flour, sugar, salt, baking powder in a large bowl and mix well.
- Add grated nagaimo and dashi.
- Mix for 5 minutes.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for 2 hours.
Okonomiyaki sauce
- In a bowl, gather all the ingredients for the okonomiyaki sauce.
- Mix everything until the sugar is completely dissolved
Okonomiyaki
- Remove the center of the white cabbage and grate or chop very finely.
- Place in a colander to allow moisture to evaporate.
- Cut pork belly slices in half and set aside.
- Remove the dough from the refrigerator and add the 4 large eggs, the tenkasu or agedama (crispy pieces of tempura dough), marinated red ginger, and mix well for a few minutes.
- Add a third of the cabbage to the dough. Mix well, and repeat twice.
- In a medium frying pan, heat oil over medium heat. When the pan reaches about 390 F (200 C), spread the dough in a circle (about 1 inch thick) in the pan.
- Place 2 or 3 slices of pork belly on the okonomiyaki, cover, and cook for 5 minutes.
- When the bottom is golden brown, turn it over.
- Gently press the okonomiyaki to hold it together. Cover and cook for another 5 minutes.
- Flip one last time and cook uncovered for 1 minute on each side.
- Repeat the operation with the rest of the dough.
Toppings
- Spread okonomiyaki sauce on the pancake with a brush, and add Japanese mayonnaise.
- Sprinkle with katsuobushi flakes.
- Place some aonori (dried green algae), chopped green onions and marinated red ginger.
Genuine Reviews
User Reviews
Overall Rating
3
4 reviews
Average
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