I made Okonomiyaki for dinner. It’s a Japanese savoury pancake, filled with generous amounts of sliced cabbage and a variety of toppings.

The best thing about Okonomiyaki is you can add any kind of toppings into the batter and it will still taste delicious. I normally use leftovers like pieces of chicken, pork or mushrooms.

These are the essential ingredients to make a flavoursome Okonomiyaki! The rest is anything from your pantry!

(Serves 2)
Batter:
1 cup flour
3/4 cup Dashi stock (if you can’t find the stock, just use fish stock or alternatively, water and a pinch of salt)
2 eggs
1/2 teaspoon baking powder
A good handful of thinly sliced cabbage

Toppings:
ANYTHING (shrimps, chicken, pork, squid, octopus mushrooms, onion, chives or bacon). All chopped up.

Sauce:
Okonomiyaki sauce
Kewpie Mayonnaise
Bonito flakes

- Add flour, egg, baking powder and stock into a bowl. Whisk until smooth.
- Add in sliced cabbage into the batter and mix well. Put aside.
- On a hot frying pan, add oil and fry your toppings. I like to use sesame oil for this recipe because it gives a nice aroma and seasoning.
- Once your toppings are close to being cooked, gather it nicely in a flat circle and pour your batter onto it. It should look like a chunky flat pancake.
- Leave to cook for 5 minutes or more. Once the dough is cooked, use two spatulas to flip the pancake over and let the other side cook for 5-10 minutes. Just like a pancake! You can also cut your pancake in half so that it’s easier to flip them.
- Serve on a plate, add generous amounts of Okonomiyaki sauce and Kewpie mayonnaise. Sprinkle with Bonito flakes. Enjoy!

This entry was posted on Wednesday, September 15th, 2010 at 6:18 pm and is filed under In the kitchen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.