Okonomiyaki is a fantastic Japanese dish that’s similar to a Korean kimchi pancake. I chose to use Napa cabbage instead of green cabbage because I use Napa in more of my recipes than green cabbage. You can add strips of pork belly on the underside of the pancake to add extra meaty flavor or add assorted seafood into the batter.
PrintOkonomiyaki
- Total Time: 30
Ingredients
Scale
- 1/4 Napa cabbage, chopped
- 3–4 sprigs of green onions, sliced
- 1 cup whole wheat all-purpose flour
- 1 cup dashi or 1 cup of water plus 1 tbsp of fish sauce & 2 tsp of coconut sugar
- 1 golden yolk egg
- 3–4 Tbsp Nagaimo (long yam), outside cut off & meat part grated
- 1 Tbsp ponzu sauce
- 1 tsp white pepper
- 1 Tbsp ichimi togarashi
- 2–3 Tbsp pickled red ginger (Benishouga, not sushi ginger!!)
- 2 Tbsp Vegetable oil
Toppings
- Okonomiyaki sauce or Tonkatsu sauce
- Kewpie mayonnaise
- Dried bonito flakes (optional)
- Dried green seaweed (Aonori) or furikake
Instructions
- 1. In a large mixing bowl, mix together the dashi & flour until smooth. Add the yam, egg, ichimi togarashi, pepper, & ponzu sauce. Whisk together until smooth.
- 2. Next, add the cabbage, ginger, & green onions to the mixture. Mix until everything is evenly coated. Take note that there should be a larger ratio of cabbage to batter. So long as all the cabbage is evenly soaked in the batter, the pancake will form just fine.
- 3. Heat about ½ Tbsp of oil in a skillet on medium high heat. When the oil is hot enough (splash a drop of water to see if it sizzles), ladle some of the batter onto the skillet, spreading it out as much as possible. Make sure not to layer the pancake too heavily, but you also shouldn’t be able to see the skillet either.
- 4. It is best to flip the pancake over with two spatulas after 5-6 minutes of being on the skillet. After flipping the pancake, drizzle the okonomiyaki sauce over the pancake so that it is heated & slightly melts through into the pancake.
- 5. After 3-4 minutes, drizzle the mayonnaise on the pancake & remove from heat. Garnish with the aonori (or furikake if you can’t find aonori) & bonito flakes.
Notes
- Nagaimo looks like a cylindrical root with a white center. It’s very sticky upon handling. Its starchy nature–which makes it look similar to mushy white goo–helps hold the pancake together. It can be found in an Asian or Japanese market.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 0
- Sodium: 90
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 21
- Protein: 5
- Cholesterol: 38
nothingprofound
This is a pancake dish I had not heard of before. Looks delicious.