Osaka Okonomiyaki 大阪風お好み焼き
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
483 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Japanese
Osaka Okonomiyaki 大阪風お好み焼き
Description
Osaka Okonomiyaki 大阪風お好み焼き combines flour and a savory konbu dashi stock base with chopped cabbage, green shallots, and tenkasu to create a thick, hearty batter. The addition of thinly sliced pork on top lends richness as the pancake cooks. It is pan-fried on a cooking plate heated to 200°C, then flipped carefully and steamed under a lid to ensure the pork cooks completely without drying out. After a final flip, the pancake is coated with okonomiyaki sauce and garnished with traditional toppings of bonito flakes, pickled ginger, and aonori flakes.
The texture features a sturdy, moist interior from the cabbage and eggs with crispy edges from the pan-frying, while the pork slices cook tenderly without becoming tough. This savory pancake serves well as a satisfying main dish or street food snack.
Prepare the ingredients by mixing cabbage and shallots with tenkasu and eggs in portions or all together, then spread on the hot plate. If tenkasu is unavailable, it can be omitted. Pickled ginger can be mixed into the batter or added as a garnish. Using pre-mixed flour is an option, adjusting liquid accordingly.
Ingredients
- 200 ml water
- 1 tsp konbu dashi stock powder
- 160 g plain flour
- 4 egg
- 1/4 tsp salt
- 1/4 tsp sugar
- 480 g cabbage finely chopped
- 40 g green shallot chopped
- 40 g tenkasu
- 160 g pork thinly sliced
- bonito flakes to garnish
- pickled ginger to garnish
- aonori to garnish
- 1 tbs olive oil
- 1/4 cup okonomiyaki sauce
Instructions
- Dissolve the dashi powder into the water to make the dashi stock.
- Place the flour in a large bowl and add salt, sugar, and pour the dashi stock in to mix. Set aside.
- Divide the chopped cabbage, green shallots, and tenkasu into 4 small mixing bowls.
- Add one egg each and 1/4 of flour and dashi mixture to each bowl.
- Mix them well together with a fork.
- Heat cooking plate to 200 degrees and pour the cabbage mixture onto the cooking plate to spread approximately 2cm thickness.
- Place the thinly sliced pork and bonito flake on top of the cabbage mixture.
- When the edge of the okonomiyaki has become firm and cooked, flip it over with two egg flippers.
- Put the lid on and steam grill for a few minutes.
- Turn the okonomiyaki over one more time to check whether the meat is cooked.
- Brush the okonomiyaki with Okonomiyaki sauce and garnish with pickled ginger, more bonito and sprinkle aonori to serve.
Notes
- Tenkasu are tempura crisps adding texture and can be omitted if unavailable.
- Aonori is dried green seaweed flakes commonly used as a garnish for added flavor.
- Ingredients can be mixed into four separate portions or combined at once before cooking.
- Pickled ginger can be incorporated into the batter or sprinkled on top as garnish.
- Using pre-mixed okonomiyaki flour allows adjustment of water proportions accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 192mg | 64% |
| Sodium | 395mg | 16% |
| Potassium | 409mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 45.8mg | 51% |
| Calcium | 86mg | 9% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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