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- Okonomiyaki
Okonomiyaki
Ingredients
Step by step process
Preparation
- 1
Cut the cabbage into thin shreds and slice the spring onions into fine rounds. reserve some of the green parts of the spring onion for the final garnish.
- 2
In a bowl, whisk together the water, eggs, salt, and baking powder. Then stir in the plain (all-purpose) flour until you have a smooth, relatively thick batter without lumps.
TIP:After mixing the wet and dry ingredients, let the batter rest for 5-10 minutes. The flour will hydrate better and lumps will dissolve, resulting in a smoother batter and more even cooking of the Okonomiyaki.
- 3
Add the chopped cabbage and most of the spring onions to the batter. Mix well so the vegetables are evenly coated.
- 4
In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, and honey into a smooth okonomi sauce.
Cooking
- 5
Pour oil into a frying pan and heat over medium heat.
- 6
Use a ladle to spread a quarter of the batter into a circle about 1.5-2 cm thick. If using pork belly, place 2 slices on top.
- 7
Cover the pan and cook for 3-4 minutes, until the bottom is golden and the batter has set.
- 8
Carefully flip the pancake using two spatulas. Fry for another 3-4 minutes so the center cooks through and the pork belly is cooked and slightly crispy.
- 9
Transfer to a plate and keep warm. Repeat the same way to make the remaining three pancakes.
Serving
- 10
Spread okonomi sauce over the top of the okonomiyaki, drizzle mayonnaise in a fine lattice, and sprinkle the reserved green parts of the spring onions to taste.
- 11
Finish with aonori and katsuobushi. Serve hot with pickled ginger to taste.
More tips:
For a fuller, more authentic flavor, you can replace part of the water with dashi stock.
For crispier pork belly, after flipping, cook uncovered for one additional minute over medium heat.
Nutritional values
Allergens listed with recipes are indicative and may vary depending on the ingredients used.
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