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Okonomiyaki (Osaka-style)

Very popular Japanese Pancake
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course all
Cuisine Japanese
Servings 3 servings

Equipment

  • electric griddle or frying pan

Ingredients
  

Okonomiyaki Batter

  • 1 cup all-purpose flour (120g)
  • 2 tbs potato starch or corn starch
  • ⅓ ts baking powder
  • a pinch of salt and sugar
  • 1 ts dashi powder
  • ¾ cup water
  • 3 tbs grated Japanese yum

ingredients for all:Cabbage

  • ¼ head cabbage

Pork belly

  • 100 g sliced pork belly

Seafood

  • 50 g shrimp ※Rinse and cut into bite size
  • 50 g scallop ※Rinse and cut into bite size

Oyster and scallion

  • 100 g oyster
  • 3~4 stalks scallion

Instructions
 

Okonomiyaki Batter

  • Grate Japanese yum.
    Combine dry ingredients.
    Dissolve dashi powder with 2 tbs of hot water and add the rest of the water.
  • Make a well in the center, add yum and dashi.
    Mix well to make sticky batter.
    Set aside while preparing the other ingredients.

Cabbage (for all Okonomiyaki)

  • Chop into small dice.

Oyster and Scallion

  • Slice scallion into small pieces.
    Drain oyster, put in a small bowl. Add in a teaspoon of salt and a tablespoon of potato starch.
    Gently massage the oyster to clean. Rinse and drain.
  • Mix chopped 1＋1/2 cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), 1/2 cup Onokomiyaki batter, 1 egg.
  • Mix in scallions and oysters.
    Heat your electric griddle (or frying pan) to 200℃（395℉), grease the surface. Pour the batter and shape into 20cm in diameter, 2 cm thick.
  • Cover with the lid and cook 3 mins.
    Flip over and cook 3 mins with the lid.
    Flip it over again and cook with the lid.
    Cook Okonomiyaki 8 to 10 mins in total.
  • Apply Ponzu soy sauce. Sprinkle Katsuobushi and Aonori.

Pork Belly

  • Mix chopped 1＋1/2 cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), 1/2 cup Onokomiyaki batter, 1 egg.
  • Heat your electric griddle (or frying pan) to 200℃（395℉), grease the surface. Pour the batter and shape into 20cm in diameter, 2 cm thick. Line pork belly all over the surface.
  • Cover with the lid and cook 3 mins.
    Flip over and cook 3 mins with the lid.
    Flip it over again and cook with the lid.
    Cook Okonomiyaki 8 to 10 mins in total.
  • Apply Okonomiyaki sauce and mayo, sprinkle Katsuobushi and Aonori.

Seafood

  • Mix chopped 1＋1/2 cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), 1/2 cup Onokomiyaki batter, 1 egg.
  • Mix in seafood. Pour onto electric griddle (or frying pan) and cook 3 mins.
    Flip over and cook 3 mins with the lid.
    Flip it over again and cook with the lid.
    Cook Okonomiyaki 8 to 10 mins in total.
  • Apply Okonomiyaki sauce and mayo, sprinkle Katsuobushi and Aonori.
Keyword japanese cooking, japanese pancake, japanese recipe, Okonomiyaki