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 is the reference article).
The recipe I propose is the Kansai style (often called "Osaka pizza"), where it is said to have been invented in the 1930s. Initially prepared as a simple wheat pancake, after World War II cabbage, meat, and egg were added. Today it is a staple of Japanese street food.
INGREDIENTS
1/2 white cabbage (coarsely chopped)
100 g flour
1 packet of baking powder
1 egg
130 ml dashi broth (or granulated)
2 green onions (only the green part, coarsely chopped)
1 handful of tenkasu
100 g thinly sliced pork belly (or bacon)
Vegetable oil
Okonomiyaki sauce
1 handful of katsuobushi
1 handful of aonori seaweed
PREPARATION
- In a very large bowl, mix the flour, baking powder, egg, and dashi broth. Add the cabbage, green onion, tenkasu, and continue mixing well.
- Heat a little oil on a smooth griddle or a non-stick pan. Add the mixture forming a pancake not too thick.
- Arrange the slices of pork belly (or bacon) and cook over low heat for about 5 minutes. Then flip the okonomiyaki and cook the other side for about 10 more minutes. If the mixture tends to burn, cover with a lid.
- Place 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 is 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 quintessential Japanese street food.
INGREDIENTS
1/2 white cabbage (coarsely chopped)
100 g flour
1 sachet of baking powder
1 egg
130 ml dashi broth (or granulated)
2 spring onions (only the green part, coarsely chopped)
1 handful of tenkasu
100 g thinly sliced 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 flat-bottomed plate or a non-stick pan. Add the mixture to form a pancake that is not too thick.
Arrange the slices of pancetta (or bacon) and leave the pan on low heat for about 5 minutes. Then flip 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.
