Description
A delicious recipe for Japanese Savory Cabbage Pancake, also known as Okonomiyaki, featuring a blend of cabbage, green onions, and optional bacon or pork.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups dashi stock (or water)
- 1 large egg
- 4 cups finely shredded green cabbage
- ½ cup chopped green onions
- ½ cup grated carrots
- ½ cup cooked and chopped bacon or pork (optional)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil (for cooking)
- Toppings: Mayonnaise (preferably Japanese mayo)
- Okonomiyaki sauce (or a mix of Worcestershire sauce and ketchup)
- Aonori (dried seaweed flakes)
- Katsuobushi (bonito flakes, optional)
Instructions
- Combine the flour, dashi stock, and egg in a large bowl, whisking until smooth.
- Incorporate the shredded cabbage, green onions, grated carrots, and optional bacon or pork, mixing until evenly coated.
- Preheat a large skillet or griddle over medium heat and add vegetable oil to coat the surface.
- Pour half of the batter into the skillet, shaping it into a thick circle about an inch high.
- Cook undisturbed for 4-5 minutes until the underside is golden brown.
- Gently flip the pancake over and cook the other side for another 4-5 minutes until golden and fully cooked.
- Repeat the process with the remaining batter to create a second pancake.
- Serve hot, drizzled with mayonnaise and okonomiyaki sauce, and sprinkle with aonori and katsuobushi if desired.
Notes
- For a vegetarian twist, skip the bacon or pork and add a variety of vegetables like mushrooms or bell peppers.
- Experiment with toppings such as pickled ginger or sesame seeds to personalize your dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Japanese Savory Cabbage Pancake, Okonomiyaki