Basic Okonomiyaki
Okonomiyaki is a Japanese source of pride! It’s considered an Osaka delicacy and it is one of the most famous Japanese foods in all of the world. Okonomiyaki is a Japanese pancake made from flour, eggs, shredded cabbage, and meat.
Ingredients
- 90 g cake flour
- 1 Tablespoon dashi powder
- 1/4 teaspoon salt
- 2 large egg(s) HERE to buy
- 100 ml water
- 200 g cabbage After removing cabbage core
- 30 g thinly sliced pork belly for the batter
- 6 slices thinly sliced pork belly for on top of okonomiyaki
Instructions
Preparation
- Cut cabbage into small chunks. Do not cut too small or too big. It should be around 0.5-1 cm sized.
- Cut thinly sliced pork('for the batter' in the ingredient list) into about 1cm.
Let's cook!
- Add cake flour, salt, and dashi powder into a medium to large bowl. Mix roughly.
- Add water and eggs in the bowl and mix roughly.
- Add the cabbage and cut thinly sliced pork into the bowl. Mix them roughly.
- Use a medium pan. Turn the heat to medium and add a thin layer of vegetable oil. When the frying pan gets warm, add half of the batter and shape into a circle. Good Okonomiyaki is about ¾ inches(2 cm) thick.
- Quickly after that, add 3 pieces of sliced pork belly on top of Okonomiyaki and cook for 2 minutes with a lid.
- After 2 minutes, check the bottom is nicely browned and flip over (pork belly is on the bottom now).
- Cover with a lid. Cook for 2 minutes.
- After 2 minutes, open the lid and turn the heat to low. Flip over and cook for another 2 minutes. (pork belly is on top now)
- Turn the heat off. Do the other batter to make okonomiyaki the same way.
Let's eat!
- Let's serve! Move the okonomiyaki to a plate(pork side should be on top) and add mayonnaise, okonomiyaki sauce, katsuobushi, and aonori (dried green seaweed) on top of the okonomiyaki! If you don't have katsuobushi, and aonori, you can skip. I think just adding mayonnaise to okonomiyaki is amazingly delicious.
Tried this recipe?Let us know how it was!