Recette Okonomiyaki
This Recette Okonomiyaki features a delicious mixture of ingredients cooked into a savory Japanese pancake.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course main dish
Cuisine Japanese
Servings 4 pancakes
Calories 350 kcal
Mixing Bowl
non-stick skillet
Spatula
For the batter
- 200 g flour
- 250 ml dashi or water Japanese broth
- 2 pieces eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
For the filling
- 400 g cabbage finely shredded
- 100 g green onion chopped
- 200 g shrimp peeled or thin slices of pork
- 1 piece pickled ginger chopped, optional
- vegetable oil for cooking
For the finishing
- Okonomiyaki sauce or tonkatsu sauce
- Japanese mayonnaise
- aonori green seaweed powder
- katsuobushi dried bonito flakes
Cooking Instructions
In a large bowl, mix the flour, salt, and baking powder. Add the dashi or water and mix until a smooth batter forms.
Incorporate the eggs and mix again until the batter is smooth.
Add the shredded cabbage, green onion, shrimp (or pork), and pickled ginger into the batter. Mix well to coat all ingredients.
Heat a non-stick skillet or teppanyaki plate over medium heat and add a little oil. Pour a portion of the batter (about a quarter) into the pan and shape it into a thick disc. Cook for about 5 to 7 minutes until the bottom is golden brown. Flip the okonomiyaki using a spatula and cook the other side for another 5 to 7 minutes.
Transfer the okonomiyaki to a plate and generously drizzle with okonomiyaki sauce. Add Japanese mayonnaise in zigzag patterns.
Sprinkle aonori and top with katsuobushi. Repeat the process for the remaining okonomiyaki. Serve immediately and enjoy hot. Itadakimasu!
Serving: 1pancakeCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 10mg
Keyword Japanese pancake, Okonomiyaki, pancake recipe, Recipe, savory pancake, street food