Japanese Okonomiyaki
Japanese Okonomiyaki is a delicious and versatile savory pancake that you can customize with a variety of toppings and fillings, making it a favorite in Japanese cuisine.
Ingredients
Main Ingredients
- 1 head Cabbage, chopped Finely chopped for better texture.
- 2 large Eggs
- 1 cup Flour To make a gluten-free version, substitute with gluten-free flour.
- 1 cup Dashi or water Dashi adds traditional flavor but you can substitute with water.
- 3 stalks Green onions, chopped
- 2 tablespoons Oil for cooking Use a non-stick pan.
Toppings
- 4 tablespoons Okonomiyaki sauce
- 2 tablespoons Mayonnaise
- to taste Bonito flakes, nori, pickled ginger or any preferred toppings
Instructions
Preparation
- In a large bowl, mix together chopped cabbage, green onions, flour, and dashi or water until combined.
- Beat the eggs and add them to the mixture, stirring until everything is well blended.
Cooking
- Heat a non-stick pan over medium heat and add a bit of oil.
- Pour a ladleful of the batter into the pan, shaping it into a round pancake.
- Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from the pan and drizzle with okonomiyaki sauce and mayonnaise.
- Top with bonito flakes, nori, or any of your favorite toppings. Enjoy!
Notes
Best served warm. For added flavor, drizzle extra okonomiyaki sauce and mayonnaise on top. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a non-stick pan or microwave.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 1g
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