Japanese · Pork
Okonomiyaki
Japanese savory pancake with cabbage, topped with sauce and mayo
The Method
Instructions
Alright, let's start by combining the dry and wet ingredients in a large mixing bowl. Take your plain flour and gently sift it in, then crack in the eggs. Pour in the dashi broth slowly while stirring to ensure everything comes together smoothly without lumps. Now, add your shredded cabbage to the mix. This gives the batter that lovely crunch and freshness, so don't be shy with it!
Next up, it's time to add your choice of protein. Whether you're going with thin slices of pork or some fresh seafood, toss it right into the batter and give everything a good fold so those flavors meld together nicely. This is where your okonomiyaki really starts coming to life.
Heat up your griddle or a large nonstick frying pan over medium high heat until it's nice and hot. Lightly oil the surface to prevent sticking. Now, ladle a generous amount of the batter onto the griddle, shaping it into a thick, round pancake. Let it cook undisturbed for several minutes; you'll know it's ready to flip when the bottom is golden brown and the edges start to look set and a little crispy.
Carefully flip the okonomiyaki over using a spatula,this part can be a bit tricky, so take your time. Cook the other side for about the same amount of time, just until it's cooked through and beautifully browned. The smell at this point will be irresistible!
Once your okonomiyaki is perfectly cooked, transfer it to a plate while it's still piping hot. Now for the fun part,topping it off! Slather on a generous layer of okonomiyaki sauce, then drizzle Japanese mayo in a pretty pattern. Sprinkle a handful of bonito flakes on top; watch them dance and curl from the heat, adding a lovely smoky aroma. Finally, dust with aonori seaweed for a fresh, oceanic finish.
Serve it immediately while it's warm and enjoy every bite of this comforting, savory Japanese delight. Trust me, it's best enjoyed hot straight from the griddle!
Next up, it's time to add your choice of protein. Whether you're going with thin slices of pork or some fresh seafood, toss it right into the batter and give everything a good fold so those flavors meld together nicely. This is where your okonomiyaki really starts coming to life.
Heat up your griddle or a large nonstick frying pan over medium high heat until it's nice and hot. Lightly oil the surface to prevent sticking. Now, ladle a generous amount of the batter onto the griddle, shaping it into a thick, round pancake. Let it cook undisturbed for several minutes; you'll know it's ready to flip when the bottom is golden brown and the edges start to look set and a little crispy.
Carefully flip the okonomiyaki over using a spatula,this part can be a bit tricky, so take your time. Cook the other side for about the same amount of time, just until it's cooked through and beautifully browned. The smell at this point will be irresistible!
Once your okonomiyaki is perfectly cooked, transfer it to a plate while it's still piping hot. Now for the fun part,topping it off! Slather on a generous layer of okonomiyaki sauce, then drizzle Japanese mayo in a pretty pattern. Sprinkle a handful of bonito flakes on top; watch them dance and curl from the heat, adding a lovely smoky aroma. Finally, dust with aonori seaweed for a fresh, oceanic finish.
Serve it immediately while it's warm and enjoy every bite of this comforting, savory Japanese delight. Trust me, it's best enjoyed hot straight from the griddle!
Pairs Well With
