Popular street food from Osaka, Japan, Okonomiyaki is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, and your choice of protein, and topped with a variety of condiments.Today I’m sharing my favorite Okonomiyaki recipe with you so you can make this popular street food at home!It’s made with flour, eggs, tempura scraps (tenkasu), cabbage, and pork belly slices and topped with a variety of condiments like okonomiyaki sauce, Japanese mayonnaise, dried seaweed, and dried bonito flakes.If you don’t eat pork or prefer another protein choice, this dish is very adaptable.To make really good okonomiyaki, there are a few ingredients that are necessary and it tastes much better compared to the ones that don’t include them.Hopefully soon in the near future, these unique Japanese ingredients will be more easily accessible from all corners of the world.I’m okay but some people may get an allergic reaction, so you can wear a kitchen glove to grate or wash your hands quickly.The raw grated yam is very slimy, but when it’s cooked, it helps the texture of okonomiyaki nice and fluffy.), meringue (beaten egg whites), or more baking powder to create a similar “fluffy” effect.If you can’t buy a bag of tenkasu from Amazon or Japanese grocery stores (convenient!All you need is to drop the batter in hot oil and scoop up when golden brown.Some people online suggested using Kappa Ebisen かっぱえびせん(Asian shrimp chips) as a substitute.Osaka’s specialty, both Takoyaki and Okonomiyaki has squirts of mayonnaise along with the sweet-savory takoyaki/okonomi sauce.Personally, I love the combination of flavors from both sweet savory okonomi sauce and creamy and tangy mayo.These flakes are super paper-thin – when you sprinkle on top of the okonomiyaki, they dance along with the steam!This umami-rich seaweed has a bright intense green color and has a unique fragrant.Interesting fact: in ancient Japan, Ao (pronounce as [ah-o]) means green in traditional Japanese language (there were 4 colors; white, black, red, and green.Shiso leaves (Ooba) – My favorite after our recent trip to Okayama.You can find a bag of Onkonomiyaki Flour (Mix) at Japanese/Asian grocery stores.Just like pancake mix, all you need to do is to add the egg(s) and water to the flour and you can make okonomiyaki batter instantly!At a table which has built-in teppan (iron griddle), you can cook your own but the staff will help you make it if you ask.The okonomiyaki is prepared and made in the kitchen and they place it on a teppan (iron griddle) in front of you to keep it warm.Besides restaurants, you can also purchase steaming hot okonomiyaki at street vendors during festivals (matsuri).Sign up for our free newsletter to receive cooking tips & recipe updates! .

What type of cabbage do you use in Okonomiyaki? [top 4]

I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you.Today we’ll be reviewing four essential cabbage types that you can use to add some change to your regular Okonomiyaki recipes.While the classic Napa cabbage remains the crowned champion, these alternatives can give your taste buds a refined experience!Commonly referred to as the “Chinese Cabbage,”Napa gives a fresh and crunchy feel to the pancake while maintaining a tender bite.Green cabbage is the most accessible choice for anyone, and itsversatile nature makes for a fantastic plate of Okonomiyaki.The red seeps in to create a beautiful pink hue, while the additional sweet crunch from the cabbage adds a fun touch to the pancake base.Try slicing it thinly to add a smoother feel to the pancake while maintaining that signature cabbage crunch.While Okonomiyakis are amazing the way they are, venturing with new types of cabbages can add another layer of flavor and texture that will enhance your existing recipes. .

Savory Cabbage Pancakes (Okonomiyaki)

I decided to try my hand at Okonomiyaki, or Japanese savory cabbage pancakes.I love putting spins on classics to make them work for my pantry and taste buds.What attracted me to this dish is the extreme flexibility of ingredients, which makes it a great “sweep the kitchen” recipe.And you know how I love recipes that accept whatever leftovers you might happen to have in the fridge at the time!In addition to vegetables, you can toss all sorts of meat into your pancakes.I kept it simple with a drizzle of sriracha mayo, sesame seeds, and sliced green onion, but you could do hoisin sauce, toasted seaweed snacks, a fried egg, bonito flakes, pickled ginger, kimchi, or anything else you like.Print Recipe 4.79 from 92 votes Savory Cabbage Pancakes (Okonomiyaki) Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers.2 green onions ($0.11) Instructions Remove any wilted leaves from the outside of the cabbage.In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth.Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks.Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat.Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.In a large bowl, whisk together 2 extra large eggs, 1/2 cup water, 1.5 Tbsp soy sauce, and 1 Tbsp toasted sesame oil until smooth.Begin whisking in flour, 1/4 cup at a time, until it forms a thick, smooth batter.Once hot, place about 3/4 cup of the vegetable and batter mixture into the skillet.Place a lid on the skillet to hold in the steam (this helps soften the cabbage) and cook until it is golden brown on the bottom (3-5 minutes).I could actually fit two pancakes in this skillet, but doing one at a time made for prettier pictures.Drizzle the sriracha mayo over the savory cabbage pancake and then top with a sprinkle of sesame seeds and more sliced onion. .

Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes

This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas. .

World pancake recipe: okonomiyaki from Japan

There is a batter base, an obligatory cabbage filling and quite strict garnishes – but otherwise, the rest of the ingredients come down to what's at hand.The recipe below is Osaka style, which is most common in Japan's okonomiyaki bars.Okonomiyaki sauce is quite hard to track down in Britain – it is similar to a brown sauce in taste, texture and appearance, but the addition of soy or shiitake mushrooms imparts distinctive Japanese umami flavours.The heat emanating from a just-cooked okonomiyaki makes the bonito flakes "dance" over the pancake, but aside from decoration, their main purpose is to impart big umami notes.Bonito flakes can be found in Japanese specialist shops and are traditional, but not compulsory.Stray pieces of cabbage blacken easily, and the result will be a crispy, dark outside and an undercooked centre.Keep the pan at a moderate temperature, and use a lid to trap the heat and encourage cooking on the sides, top and middle, not just the bottom.Mix together the egg and flour, then stir in the cooled stock, making sure that there are no lumps. .

Okonomiyaki: Japanese Cabbage Pancakes

Below is the simplest version I’ve made yet (and maybe my favorite), but know that you can add to it “as you like” with shrimp or chicken, sesame seeds or bonito flakes, other vegetables, etc.I prefer a soy-based dipping sauce to the more traditional mayonnaise-based, and, like the corn fritters, find these as irresistible freshly fried as cold straight from the fridge. .

Okonomiyaki Recipe

Jack and I first tried okonomiyaki on a trip to Japan nearly ten years ago, and we’ve loved it ever since.This homemade version isn’t entirely authentic, but it’s healthy, delicious, and so darn easy to make.If you’re looking for a fun cooking project that doesn’t require hours in the kitchen, you have to try this okonomiyaki recipe!In Hiroshima-style okonomiyaki, layers of fried vegetables, meat, seafood, noodles, and eggs top a thin flour pancake.Typically, they include cabbage, green onion, and some combination of meat and seafood like pork belly, octopus, squid, or shrimp.It’s made with rice vinegar, so it really complements the Japanese flavors in this recipe.It’s made with rice vinegar, so it really complements the Japanese flavors in this recipe.Sesame seeds – Sprinkle them on top of the pancake to add toasty, nutty crunch.If your cabbage is too chunky, they won’t hold together well, and they’ll have a denser, less delicate texture.If you don’t have one, finely shred the cabbage in a food processor or with a sharp knife.If your cabbage is too chunky, they won’t hold together well, and they’ll have a denser, less delicate texture.If you don’t have one, finely shred the cabbage in a food processor or with a sharp knife.When you add the mixture to your skillet, gently press it down with a spatula until it’s about 1/2 inch thick.When you add the mixture to your skillet, gently press it down with a spatula until it’s about 1/2 inch thick. .

Okonomiyaki (Japanese Cabbage Pancakes) Recipe

The dish is served with an array of savory toppings—classics like Kewpie mayo, pickled ginger, and scallions, along with a slightly unorthodox sprinkle of sesame seeds.Note: Dashi can be made by combining 1 quart of water with a 6-inch piece of kombu (sea kelp) and bringing it to a simmer over high heat. .

Osaka Okonomiyaki Japanese Cabbage Pancake Recipe

Popular travel destinations across Kansai including Nara, Kyoto and Osaka, each serve their own unique regional interpretation of Japanese cabbage pancake.The savoury dish is often served at late night restaurants and snack bars, popularly paired alongside a pint of local beer.My first visit to the region had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting Hong Kong, Macau, Taiwan, Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam and Japan.Much like the regional cuisines found in France, Germany, Italy or Spain, each town in Japan had its own local speciality.Okonomiyaki is a Japanese cabbage pancake containing a variety of ingredients cooked on a sizzling griddle in a wheat flour batter.The batter is often made of wheat flour, grated nagaimo (a Japanese yam), dashi, eggs and shredded Chinese cabbage.Traditional toppings, typically fried into the pancake on a hot griddle include green onion, pork belly, octopus, squid, shrimp or cheese.Once the Japanese cabbage pancake is cooked to perfection it’s placed on a sizzling platter and topped with okonomi sauce, kewpie mayo, shredded seaweed, bonito flakes and sliced green onions.Some Osaka okonomiyaki restaurants are grill-it-yourself establishments, where the server produces a bowl of raw ingredients that the customer mixes and grills at tables fitted with teppan, or special hotplates.If you’re traveling to Osaka and looking to enjoy the best Japanese Cabbage Pancake try eating at local favourites such as Mizuno, Okonomiyaki Momiji, Houzenji Sanpei, Kiji Umeda, Tsuruhashi Fugetsu or Okaru Nanba.When I announced to my parents that I’d be moving to Seoul for one year to teach English they decided to plan their first vacation to Asia.My family fell in love with Korean and Japanese food culture and now enjoy recreating Osaka-style Okonomiyaki at home.You can make the recipe vegetarian friendly by omitting the bacon and adding sliced scallions or cheese to the top of the pancake instead.Authentic Japanese Cabbage Pancake are served topped with savoury brown okonomi sauce, kewpie mayonnaise, bonito flakes, sliced scallions and shredded seaweed.If you have trouble finding all of these ingredients, at the very minimum top the pancakes with our savoury okonomi sauce and homemade kewpie mayo.In Osaka, Japanese Cabbage Pancake are typically served with a bowl of rice, pickled ginger and a pint of beer or sake.If you’re planning a Japanese themed menu, you might want to serve the pancakes alongside steamed gyoza, miso soup, seaweed salad and a selection of sushi and sashimi.Since Osaka Okonomiyaki is carb and meat heavy dish, we suggest serving with a selection of fresh salads.We love making this recipe for dinner parties as you can fry all of the pancakes in advance and store them on a baking sheet in the fridge covered in plastic wrap until moments before you’re ready to eat.Twenty to thirty minutes before you expect to sit down to dinner, bake the Osaka Okonomiyaki in a 350F oven until warm and crispy.If you’re playing host, demonstrate to your guests how to slather the okonomi sauce on the pancake, squirt the kewpie mayo in a zig zag motion and sprinkle with nori, scallions and bonito flakes.It’s also a helpful process if you have picky eaters on your guest list, as they may only want to add a small amount of raw scallions or fishy bonito flakes rather than a towering heap.Whenever we make this Japanese Cabbage Pancake we typically double the recipe so we can enjoy leftovers for lunch or dinner that week.Top Japanese Cabbage Pancake with okonomi sauce, scallions, kewpi mayo and bonito flakes.Pickled Ginger Instructions To make the batter, mix together the flour, dashi, salt, baking powder, sugar and eggs in a large bowl. .


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