Best Japanese Okonomiyaki Recipe
A fluffy and authentic Japanese savory pancake filled with crunchy cabbage and seafood, drizzled with a rich sweet sauce and creamy mayo. A perfect healthy dinner option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Japanese
Ingredients
2 cups green cabbage, finely shredded
1 cup all-purpose flour
3/4 cup dashi stock, cold
2 large eggs
2 tbsp pickled ginger (beni shoga), chopped
1/4 cup tenkasu (tempura scraps)
1/2 cup shrimp or mushrooms, chopped
2 tbsp neutral oil
Okonomiyaki sauce, for topping
Japanese mayonnaise, for topping
Aonori (seaweed flakes), for garnish
Katsuobushi (bonito flakes), for garnish
Instructions
1.Whisk flour and cold dashi until smooth.
2.Add eggs and whisk gently to combine.
3.Fold in cabbage, ginger, and tenkasu until coated.
4.Heat oil in a skillet over medium heat.
5.Pour half the batter to form a 1-inch thick circle.
6.Top with shrimp or mushrooms and cover.
7.Cook 5-6 minutes until golden, then flip.
8.Cook 5 minutes more uncovered until done.
9.Brush with sauce, drizzle mayo, and garnish.
Notes
Use kombu dashi for a vegetarian version.
Do not press down on the pancake while cooking.
Reheat in a dry skillet to maintain crispiness.
Find it online: https://www.elitesrecipes.com/best-japanese-okonomiyaki-recipe/