Okonomiyaki is a savory Japanese pancake, traditionally made from a flour-based batter mixed with shredded cabbage, eggs, and meat or seafood. Okonomiyaki translates to "grilled as you like it" in English because of it's customizable nature. Regional styles include Hiroshima (layered with noodles) and Osaka (mixed vegetables and ingredients).
Richelle Antipolo's Okonomiyaki
Ingredients:
- 3-4 cups shredded green cabbage
- 1 cup all-purpose flour
- 1 tsp Hondashi (optional)
- 1 cup water
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp sugar
- 3 eggs (omit eggs for a crispier pancake)
- green onions, finely sliced
- thinly sliced Pork Belly (optional)
- Yamaimo, peeled then grated (optional)
- Panko Flakes or Tenkasu (optional)
- neutral-flavored oil
- Kewpie Mayo
- Katsuobushi (Bonito Fish Flakes, optional)
- Benishoga (Red Pickled Ginger, optional)
- Aonori Flakes (Seaweed Flakes, optional)
Chef's Note: additional veggies and/or protein may be added, so long as they are cut small enough to incorporate into the batter.
Homemade Okonomiyaki Sauce:
- Combine 1 tbsp Worcestershire, 1 tbsp oyster sauce, 2 tbsp ketchup, 1 tbsp honey, and 1 tsp soy sauce. Mix well and set aside until dish is complete.
Instructions:
- Mix the flour, water (with or without Hondashi), baking powder, eggs, Yamaimo (optional), and Panko Flakes (optional).
- Incorporate the shredded cabbage, sliced green onions, and red pickled ginger (optional). Add any other additional veggies and/or protein at this step.
- Heat up a neutral-flavored oil in a skillet, then add the batter in a pancake shape and place the pork belly on top.
- Cover the skillet with a lid while one side of the pancake pan fries until golden brown.
- Flip the pancake once you feel the other side is cooked and sturdy enough to hold it's shape.
- Cook until the pork belly is nicely browned, and the batter is cooked.
- Transfer to a plate. Sauce to your liking and add toppings of your choice.
Chef's Tip 1: Certain vegetables can release excess water, don't be afraid to add extra flour to the batter as you see fit!
Chef's Tip 2: Research "different types of Okonomiyaki" to check out how different regions prepare it.