Okonomiyaki (Osaka-Style Japanese Pancakes) Recipe

• servings: 6 servings
• total time: 1 hour

Ingredients

2 cups all-purpose flour

1 1/4 cup dashi soup stock, or water

1 to 1 1/2 pounds cabbage, finely chopped, divided

4 to 6 tablespoons chopped green onion, divided

1/2 to 3/4 cup tenkasu, or tempura flakes, divided

4 to 6 large eggs, divided

1 teaspoon vegetable oil

12 to 18 strips thinly sliced pork (about 1 pound)

1 dash okonomiyaki sauce

Mayonnaise, preferably Kewpie

1 pinch aonori, or dried seaweed powder

Handful katsuobushi, or dried bonito flakes, optional

Beni-shoga, or pickled red ginger, optional

Directions

Put flour in a large bowl.

Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.

To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.

Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.

Add 1 egg into batter and stir.

Heat an electric pan, griddle , or skillet and oil lightly.

Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.

Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.

Flip okonomiyaki and cook until cooked through.

Garnish the okonomiyaki as directed below.

Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.

Sprinkle ao-nori over the sauce.

Sprinkle katsuobushi and beni-shoga, if you would like.

Serve and enjoy!

Nutrition

• Calories: 534 kcal
• Total Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 289 mg
• Sodium: 395 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 38 g