Description
A simple and quick homemade Okonomiyaki recipe
Ingredients
Scale
- 100g all purpose flour
- 140ml dashi stock (you can find it in asian grocery stores)
- 1/4 baking powder
- salt
- 200g cabbage
- 50g boiled octopus
- 8 shrimps
- Tenkasu (little beads of tempura fried batter – optional)
- Beni Shoga (pickled ginger)
- 2 eggs
- 100g slices pork belly
Instructions
- Sift the flour into a bowl with the baking powder and mix. Add some dashi alittle at a time until you get a silky batter. Add a pinch of salt and mix.
- Wash the cabbage leaves and cut them into 7mm strips, chop finely the spring onion and the pickled ginger add the vegetables to the batter.
- Slice the boiled octopus and the shrimps and add them to the batter.
- Add the eggs and the tenkasu (this is optional, it’s not easy to find it everywhere).
- Mix the batter until the ingredients are evenly blended. Do not overmix the batter, otherwise the okonomiyaki will become gummy.
- Heat an electric griddle or a large non-stick pan (about 35cm), grease it with a teaspoon of oil and remove the eccess with a kitchen paper. (you can also prepare 2 smaller okonomiyaki in a smaller pan)
- When the pan is hot pour half of the dough and flatten it with a tablespoon. It should be about 1,5/2cm thick.
- Lay half of the pork belly slices onto it, to completely cover the surface of the pancake. Sperad a little dough over the pork. Cover with a lid and cook for 7 minutes.
- Flip over the pancake with the help of a flat lid, and cook for other 5 minutes
- Serve on a plate and cover with tonkatsu sauce, mayonnaise, aonori, bonito flakes and finely chopped spring onions.
- Prep Time: 10 mins
- Cook Time: 10 mins