Okonomiyaki (Osaka-Style Japanese Pancakes) Recipe

Name: Okonomiyaki (Osaka-Style Japanese Pancakes) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Asian,Japanese
Ingredients: 2 cups all-purpose flour; 1 1/4 cup dashi soup stock, or water; 1 to 1 1/2 pounds cabbage, finely chopped, divided; 4 to 6 tablespoons chopped green onion, divided; 1/2 to 3/4 cup tenkasu, or tempura flakes, divided; 4 to 6 large eggs, divided; 1 teaspoon vegetable oil; 12 to 18 strips thinly sliced pork (about 1 pound); 1 dash okonomiyaki sauce; Mayonnaise, preferably Kewpie; 1 pinch aonori, or dried seaweed powder; Handful katsuobushi, or dried bonito flakes, optional; Beni-shoga, or pickled red ginger, optional

An Osaka-style Japanese savory pancake, Okonomiyaki offers a versatile base for various toppings.

⭐ 4.1 (38 reviews) Prep: 30 minCook: 30 minTotal: 60 minYields: 6 servings

Category Tags:

Appetizer Brunch Entree Lunch Side Dish

Cuisine Tags:

Asian Japanese

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Instructions

Combine flour and dashi in a large bowl to form a batter.
Rest the batter in the refrigerator for one hour.
For each pancake, portion 1/2 cup of batter into a separate bowl.
Stir in 1/4 pound chopped cabbage, 1 tablespoon chopped green onion, and 2 tablespoons tempura flakes.
Incorporate 1 egg into the mixture.
Heat and lightly oil an electric pan, griddle, or skillet.
Pour the batter into the heated pan to form a round pancake.
Concurrently, fry meat slices in a separate pan and place them on top of the cooking okonomiyaki.
Flip and cook until thoroughly done.
Flip the cooked okonomiyaki, then spread with okonomiyaki sauce and mayonnaise.
Sprinkle with ao-nori, and optionally katsuobushi and beni-shoga.
Repeat for remaining batter.

Nutritional Info (per serving)

Calories: 534 kcal

Carbohydrate: 47 g

Cholesterol: 289 mg

Fiber: 4 g

Protein: 38 g

Saturated Fat: 6 g

Sodium: 395 mg

Sugar: 5 g

Fat: 21 g

Unsaturated Fat: 0 g