Description

Experience the authentic taste of Japan with homemade Okonomiyaki, a savory pancake filled with cabbage, octopus, and shrimp, topped with a rich sauce and bonito flakes.

Ingredients

Units Scale

100g all-purpose flour
140ml dashi stock (available at Asian grocery stores)
1/4 teaspoon baking powder
Pinch of salt
200g cabbage, washed and cut into 7mm strips
50g boiled octopus, chopped
8 shrimps, peeled and deveined
Tenkasu (optional, little beads of tempura fried batter)
Okonomiyaki sauce
Mayonnaise
Aonori (dried seaweed)
Bonito flakes

Instructions

Sift the flour into a bowl and add the baking powder. Mix well.
Gradually add the dashi stock to the flour mixture, stirring constantly, until you achieve a silky batter. Add a pinch of salt and mix thoroughly.
Fold the cabbage, chopped octopus, and shrimps into the batter. If using, add tenkasu for extra texture.
Heat a non-stick pan over medium heat and lightly oil it.
Pour half of the batter into the pan, spreading it out to form a pancake about 2cm thick.
Cook for 4-5 minutes on one side until the bottom is golden brown and crispy.
Flip the pancake and cook for another 4-5 minutes until the other side is also golden brown and the inside is cooked through.
Transfer the okonomiyaki to a plate and keep warm while you cook the second pancake with the remaining batter.
Drizzle the cooked okonomiyaki with okonomiyaki sauce and mayonnaise. Sprinkle with aonori and top with bonito flakes before serving.

Notes

Okonomiyaki is versatile; you can customize it with your favorite ingredients like pork belly or oysters. The dish is low in calories and rich in nutrients, thanks to the cabbage base. Serve immediately for the best texture. Store leftovers in the fridge for up to 2 days and reheat on a hotplate or in a pan to retain crispiness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 pancake
Calories: 350
Sugar: 3
Sodium: 800
Fat: 12
Carbohydrates: 40
Fiber: 4
Protein: 18
Cholesterol: 100