Recipe courtesy of Mei Lin
Okonomiyaki
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- Level: Intermediate
- Total: 1 hr 15 min (includes resting time)
- Active: 55 min
- Yield: 4 to 6 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 644
- Total Fat
- 40 g
- Saturated Fat
- 10 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 120 mg
- Sodium
- 1410 mg
Okonomiyaki is my favorite street food when visiting Japan. It’s a delicious savory pancake with pork belly and often different seafood. The base is always with mountain yam and cabbage, but it’s so versatile and you can really pair anything you want with it, which makes it the perfect brunch food. I personally love to add a runny fried egg on top to make it more brunch-like!
- Level: Intermediate
- Total: 1 hr 15 min (includes resting time)
- Active: 55 min
- Yield: 4 to 6 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 644
- Total Fat
- 40 g
- Saturated Fat
- 10 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 120 mg
- Sodium
- 1410 mg
Ingredients
Toppings:
Quick Okonomiyaki Sauce:
Directions
Special equipment:
kitchen gloves- Peel and grate the mountain yam on the large holes of a box grater into a mixing bowl. (Wear gloves when grating. It can get itchy, so work quickly and rinse your hands right after.)
- Add the flour, bonito flakes, pickled red ginger, red miso, sugar, baking powder, salt and eggs. Mix to combine. Set aside and let rest for 15 minutes.
- Add the scallions and cabbage to the batter. Mix to combine. Set aside.
- Add the oil to a nonstick pan over medium-low heat, then add 8 half-slices bacon in two separate piles — 4 shingled bacon slices in one pile and 4 shingled bacon slices in another. Do not flip the bacon. Cook until the bacon is rendered, 4 to 5 minutes, then add pancake batter on top of each bacon square, spreading to an approximate 2-centimeter thickness. (This will make 2 pancakes.) Cook until the edge of the okonomiyaki has become firm and cooked, 3 to 4 minutes, then flip it over with a spatula. Cook the other side until golden brown, 3 to 4 minutes. Put the lid on and steam for a few minutes. Repeat until you have no more batter and bacon left.
- To serve, place a pancake on a plate. Brush with the Okonomiyaki Sauce and drizzle with the mayo. Top with a sunny-side up egg, if using. Garnish with pickled ginger, bonito flakes and aonori.
Quick Okonomiyaki Sauce:
- Mix together the ketchup, Worcestershire and oyster sauce in a bowl.
