Japanese 25 min

Okonomiyaki (Japanese Savory Pancake)

Name: Okonomiyaki (Japanese Savory Pancake)
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 2/3 cup dashi or water; 2 eggs; 3 cups shredded cabbage; 4 strips bacon or sliced pork belly; 2 green onions, sliced; 2 tbsp pickled red ginger (beni shoga); Okonomiyaki sauce (or Worcestershire + ketchup); Japanese mayo (Kewpie); Bonito flakes; Aonori (dried seaweed flakes); Vegetable oil for cooking

PancakeStreet FoodJapanese

Ingredientsfor 2

380

Cal

18g

Protein

36g

Carbs

18g

Fat

11 cup all-purpose flour
22/3 cup dashi or water
32 eggs
43 cups shredded cabbage
54 strips bacon or sliced pork belly
62 green onions, sliced
72 tbsp pickled red ginger (beni shoga)
8Okonomiyaki sauce (or Worcestershire + ketchup)
9Japanese mayo (Kewpie)
10Bonito flakes
11Aonori (dried seaweed flakes)
12Vegetable oil for cooking

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Instructions

1
Mix flour and dashi/water until smooth. Add eggs and stir to combine.
2
Fold in shredded cabbage, green onions, and pickled ginger. The batter should barely hold the cabbage together.
3
Heat oil in a large non-stick pan over medium heat. Pour half the batter mixture into the pan and shape into a thick round pancake about 7 inches across.
4
Lay 2 strips of bacon across the top. Cook for 4-5 minutes until the bottom is golden and set.
5
Carefully flip the pancake (bacon side down). Cook for another 4-5 minutes until cooked through.
6
Repeat with remaining batter.
7
Top with okonomiyaki sauce, zigzag lines of mayo, bonito flakes (they'll dance from the heat!), and aonori. Slice into wedges and serve hot.