Okonomiyaki (お好み焼き) is the famous Japanese dish that resembles an American pancake, made famous also by numerous anime and manga series (here is the reference article).
The recipe I am sharing is the Kansai-style version (often called "Osaka pizza"), which is said to have been invented in the 1930s. Initially prepared as a simple wheat fritter, cabbage, meat, and egg were added in the postwar period. Today, it is a quintessential part of Japanese street food.
INGREDIENTS
1/2 white cabbage (roughly chopped)
100 g flour
1 packet of baking powder
1 egg
130 ml of dashi stock (or granules)
2 spring onions (only the green parts, roughly 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 stock. Add the cabbage, spring onion, and tenkasu, and continue mixing thoroughly.
- Heat a little oil on a smooth-surfaced griddle or in a nonstick pan. Add the mixture, forming a pancake that is not too thick.
- Arrange the slices of pancetta (or bacon) and cook over low heat for about 5 minutes. Then turn the okonomiyaki over and cook it on the other side for another 10 minutes or so. If the mixture starts to burn, cover with a lid.
- Place the okonomiyaki on a 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 and has also been popularized by numerous anime and manga (here is the reference article).
The recipe I am proposing is the Kansai version, often called “Osaka pizza,” which is said to have been invented in the 1930s. Initially prepared as a simple wheat pancake, it was later enhanced with cabbage, meat and egg after World War II. Today, it is a quintessential part of 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 granules)
2 spring onions (green parts only, coarsely chopped)
1 handful of tenkasu
100 g thinly sliced pork belly (or bacon)
vegetable oil
okonomiyaki sauce
1 handful of katsuobushi
1 pinch of aonori seaweed
PREPARATION
- Mix the flour, baking powder, egg and dashi broth in a very large bowl. Add the cabbage, spring onions and tenkasu, and continue mixing well.
- Heat a little oil in a flat-bottomed pan or non-stick skillet. Add the mixture to form a pancake that is not too thick.
- Arrange the slices of pancetta (or bacon) and leave the batter over low heat for about 5 minutes. Then turn the okonomiyaki over and cook it on the other side for another 10 minutes or so. If the mixture tends to burn, cover it with a lid.
- Put the okonomiyaki on the serving plate. Garnish with okonomiyaki sauce, then mayonnaise, aonori seaweed and katsuobushi. Serve immediately.
