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Okonomiyaki

Okonomiyaki

An easy way to whip up a quick, wholesome snack! This is more of a home-kitchen take on Japanese street food — a savory griddled pancake loaded with various fillings. In Japan, okonomiyaki is drizzled with a special sauce and topped with katsuobushi (dried bonito flakes). Here we've adapted it to what's on hand in a Western kitchen.

Nika

Recipe author

Composition / ingredients

Servings:

Water

200

Eggs

Flour

Salt

Soy sauce

Green cabbage

100

Green onion

Pork

100

Bell pepper (red)

0.5

Button mushrooms

Parsley

Vegetable oil (for frying)

Sauce, for serving (to serve (Worcestershire sauce, mayonnaise))

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 38 % 9 g

Carbohydrates 42 % 10 g

125 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 40 min

Step 1:

Get all the ingredients ready for this "Japanese pizza."
Step 2:

Chop the green cabbage very finely.
Step 3:

Cut the green onion into small rings.
Step 4:

Pour the water into a bowl, add the salt, crack in the egg, and add the sifted flour. Whisk the batter thoroughly so there are no lumps.
Step 5:

Whisk the soy sauce into the batter. The consistency should be like heavy cream.
Step 6:

Add the shredded cabbage and green onion to the bowl and stir.
Step 7:

Roughly chop the pork, mushrooms, bell pepper, and parsley into small pieces. Divide everything into 2 portions.
Step 8:

Lightly sauté the first portion of the chopped ingredients in vegetable oil until the meat is cooked through.
Step 9:

Pour half of the batter over the sautéed filling, shaping it into a small round pancake. Cover and cook for 15 minutes over low heat. A smaller skillet makes for a neater, rounder pancake.
Step 10:

After 15 minutes, flip the okonomiyaki — a plate makes this easier. Cover the pan again and cook over low heat for another 10 minutes.
Step 11:

Repeat with the remaining ingredients. You should end up with 2 "pizzas." Put the warm okonomiyaki on plates and drizzle with sauce — soy sauce, ketchup, or mayonnaise all work. Sprinkle green onion on top, cut into pieces, and serve.

In Japan, okonomiyaki is cooked on a hot metal griddle called a teppan. In restaurants, diners often griddle the pancakes right at their own tables, which are fitted with these griddles. The base is always the same: flour, egg, water (or dashi broth), and cabbage. The fillings, though, are another story — different regions of Japan favor different ones, so feel free to experiment: seafood, meat, fish, mushrooms, noodles, and so on. Unfortunately, the batter in this recipe came out much thinner than what you'd get in Japan — it didn't hold its shape and spread out. Without a small skillet on hand, I had to make one big pancake. So you'll want to add more flour, and more shredded cabbage too.