Okonomiyaki (お 好 み 焼 き) is the famous Japanese dish reminiscent of an American pancake, also made famous by numerous anime and manga ( here the reference article ).
The recipe I propose is that of Kansai (often called "Osaka pizza"), where it is said to have been invented in the 1930s. Initially prepared as a simple wheat pancake, cabbage, meat and egg were added after World War II. Today it is part of the Japanese street food par excellence.
INGREDIENTS
1/2 white cabbage (coarsely chopped)
100 gr flour
1 sachet of chemical yeast
1 egg
130 ml broth dashi (or granular)
2 spring onions (only the green part coarsely chopped)
1 handful of tenkasu
100 gr thinly striped pork belly (or bacon)
vegetable oil
sauce okonomiyaki
1 handful of katsuobushi
1 bite of seaweed aonori
PREPARATION
- Mix the flour, baking powder, egg and dashi broth in a large bowl. Add the cabbage, spring onion and tenkasu and continue to mix well.
- Heat a little oil on a smooth-bottomed plate or a non-stick pan. Add the mixture to form a pancake not too high.
- Arrange the slices of pancetta (or bacon) and leave the heart on low heat for about 5 minutes. Then turn the okonomiyaki and cook it on the other side for another 10 minutes or so. If the mixture tends to burn, cover with a lid.
- Put the okonomiyaki on the serving plate. Garnish with okonomiyaki sauce, then mayonnaise, aonori seaweed and katsuobushi. Serve immediately.
Okonomiyaki (お 好 み 焼 き) is the famous Japanese dish that resembles an American pancake, also made famous by numerous anime and manga ( here the reference article )
The recipe I propose is that of Kansai (often called "Osaka pizza"), where it is said to have been invented in the 1930s. Initially prepared as a simple wheat pancake, cabbage, meat and egg were added after World War II. Today it is part of the Japanese street food par excellence.
INGREDIENTS
1/2 white cabbage (coarsely chopped)
100 gr flour
1 sachet of chemical yeast
1 egg
130ml dashi broth (or granulated)
2 spring onions (only the green part coarsely chopped)
1 handful of tenkasu
100 gr thinly striped pork belly (or bacon)
vegetable oil
okonomiyaki sauce
1 handful of katsuobushi
1 bite of aonori seaweed
PREPARATION
- Mix the flour, baking powder, egg and dashi broth in a very large bowl. Add the cabbage, spring onion and tenkasu and continue to mix well.
- Heat a little oil on a smooth-bottomed plate or a non-stick pan. Add the mixture to form a pancake not too high.
- Arrange the slices of pancetta (or bacon) and leave the heart on a low flame for about 5 minutes. Then turn the okonomiyaki and cook it on the other side for another 10 minutes or so. If the mixture tends to burn, cover with a lid.
- Put the okonomiyaki on the serving plate. Garnish with okonomiyaki sauce, then mayonnaise, aonori seaweed and katsuobushi. It is needed immediately.
