Okonomiyaki - Japanese Cabbage Pancake
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup okonomi mix (or ¾ cup cake flour, 1 tsp baking powder, and ¼ cup corn starch)
  • ⅔ cup broth
  • 2 eggs
  • 4 cups finely shredded green cabbage (or Napa)
  • 4 stalks green onions. chopped
  • 3 Tbsp pickled ginger
  • ¼ cup tenkasu (tempura bits)
  • 1 cup soft tofu
  • 1 Tbsp vegetable oil
For the Topping:
  • ¼ cup Kewpie mayonnaise
  • ¼ cup okonomi sauce
  • 3 Tbsp aonori (seaweed flakes)
  • 3 Tbsp katsuoboshi (bonito flakes)
Instructions
  1. Preheat a flat grill (or alternatively, a large frying pan) over medium heat.
  2. In a large bowl, mix the okonomiyaki mix with the broth, being careful not to overmix. Add in the eggs. Toss in the cabbage, green onions, pickled ginger, tenkasu, and tofu. Mix to coat everything in the batter.
  3. Heat 1 Tbsp of oil on the grill/frying pan. Place half of the okonomiyaki mixture onto the frying pan, making sure to form the mixture into flat patties that are around 1.5 cm thick, keeping the edges together.
  4. Cover and cook for 4-5 minutes. Carefully flip and finish cooking for another 4-5 minutes, until firm and browned.
  5. Place the cooked okonomiyaki on a plate while you cook the second pancake.
  6. To serve, drizzle the mayonnaise and the okomi sauce in a criss-cross pattern over the top of the pancake. Sprinkle on the aonori and katsuoboshi. Serve hot!
Recipe by Kiku Corner at https://www.kikucorner.com/2015/04/09/okonomiyaki-japanese-cabbage-pancake/