Introduction
Okonomiyaki is a popular Japanese street food often referred to as a "savory pancake." Originating from Osaka and Hiroshima, it combines flour, eggs, shredded cabbage, and your choice of fillings such as pork belly, shrimp, or octopus. The pancake is grilled to perfection and topped with tangy Okonomiyaki sauce, mayonnaise, bonito flakes, and seaweed powder. It's a customizable dish perfect for any occasion, balancing rich flavors with fresh ingredients.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup dashi (Japanese soup stock) or water
- 2 large eggs
- 2 cups finely shredded cabbage
- 1/4 cup chopped green onions
- 1/4 cup tempura bits (optional, for texture)
- 1/4 lb thinly sliced pork belly (or shrimp, squid, or bacon)
- Salt and pepper (to taste)
- Okonomiyaki sauce (or Worcestershire mixed with ketchup)
- Japanese mayonnaise
- Aonori (seaweed powder)
- Katsuobushi (bonito flakes)
- Pickled ginger (optional)
Instructions
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Make the Batter:
- In a large bowl, whisk together the flour, dashi or water, and eggs until smooth. Add a pinch of salt and pepper.
- Gently fold in the shredded cabbage, green onions, and tempura bits (if using) until the mixture is well combined.
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Prepare the Filling:
- Heat a large non-stick skillet or griddle over medium heat and grease lightly with oil.
- Pour a portion of the batter (about 1/2 cup) into the skillet, spreading it out into a pancake shape (about 1/2 inch thick).
- Lay slices of pork belly (or your chosen filling) over the top of the batter. Cook for 4-5 minutes until the edges are set and the bottom is golden brown.
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Flip and Cook:
- Carefully flip the okonomiyaki using a spatula. Cook for an additional 4-5 minutes on the other side until the pork is fully cooked and the pancake is crispy and cooked through.
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Add the Toppings:
- Once cooked, transfer the okonomiyaki to a plate. Brush the top generously with Okonomiyaki sauce, drizzle with Japanese mayonnaise in a zigzag pattern, and sprinkle with aonori and bonito flakes.
- Serve with pickled ginger on the side if desired.
Health Considerations
- Vegetarian Option: Skip the meat and add tofu or more vegetables for a vegetarian version.
- Lower-Calorie Option: Use less mayonnaise and oil for a lighter version. You can also swap pork belly for leaner protein like shrimp.
- Rich in Vegetables: The base of cabbage makes this a fiber-rich meal with added vitamins from fresh vegetables.
Serving Suggestions
- Traditional Japanese Style: Serve Okonomiyaki hot off the grill with additional Okonomiyaki sauce and a side of miso soup.
- Customizable: You can top it with anything from cheese to seafood or even kimchi for a fusion twist.
- Great for Sharing: Okonomiyaki is perfect for group meals—make different versions with various fillings for guests to share.
Tips
- Texture Balance: The key to great Okonomiyaki is balancing the batter with cabbage for a light, fluffy texture. Don't overmix the batter or it will become too dense.
- Flipping Technique: Use a large spatula and confidence when flipping to keep the pancake intact. You can also cook smaller pancakes to make flipping easier.
- Homemade Okonomiyaki Sauce: If you can't find store-bought Okonomiyaki sauce, mix 2 parts Worcestershire sauce with 1 part ketchup and a bit of soy sauce for a similar taste.
- Personalize It: The name "Okonomiyaki" means "grilled as you like it," so feel free to experiment with different ingredients like cheese, mushrooms, or seafood for unique variations.
