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 tsp 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