Time 37m Yield 4 Number Of Ingredients 16 Steps:
Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu. Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.
Time 2h Number Of Ingredients 22 Steps:
Gather all the ingredients.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Gather the ingredients. Put flour in a large bowl. Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator. To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl. Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter. Add 1 egg into batter and stir. Heat an electric pan, griddle , or skillet and oil lightly. Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it. Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki. Flip okonomiyaki and cook until cooked through. Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter. Gather the ingredients. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle ao-nori over the sauce. Sprinkle katsuobushi and beni-shoga, if you would like. Serve and enjoy!
Time 40m Number Of Ingredients 22 Steps:
Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs. While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside. Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter. Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready. Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
Time 50m Yield Two 7-inch pancakes Number Of Ingredients 12 Steps:
In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated. In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet. Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly. Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.
Time 30m Number Of Ingredients 13 Steps:
Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well. Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more. Meanwhile, make the sauce by whisking all the ingredients. Season lightly. When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.
