Best 6 Okonomiyaki Japanese Pancake Recipes
Okonomiyaki, a savory Japanese pancake, is a versatile dish that can be customized with a variety of ingredients. Made with a batter of flour, eggs, and cabbage, okonomiyaki is typically cooked on a hot griddle and served with a variety of toppings, such as okonomiyaki sauce, mayonnaise, and katsuobushi (bonito flakes). Whether you prefer a classic okonomiyaki recipe or are looking to experiment with different flavors, this guide will help you find the perfect recipe to satisfy your craving for this delicious Japanese dish.
Let's cook with our recipes!
OKONOMIYAKI
Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein, and topped with a variety of condiments.
Provided by Namiko Chen
Categories Main Course
Time 2h
Number Of Ingredients 22
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 725 kcal, Carbohydrate 62 g, Protein 21 g, Fat 44 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 227 mg, Sodium 643 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 21 g, ServingSize 1 serving
OKONOMIYAKI (JAPANESE PANCAKE)
Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!
Provided by Stephanie Llamas
Categories World Cuisine Recipes Asian Japanese
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.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g
OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE
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!
Nutrition Facts : Calories 534 kcal, Carbohydrate 47 g, Cholesterol 289 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, Sodium 395 mg, Sugar 5 g, Fat 21 g, ServingSize 4 to 6 serving, UnsaturatedFat 0 g
CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)
Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.
Provided by Kay Chun
Categories pancakes, project, vegetables, appetizer, main course
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.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 41 grams, Carbohydrate 47 grams, Fat 55 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 784 milligrams, Sugar 5 grams, TransFat 0 grams
JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)
My Japanese friend served these up one day and they were just amazing. The kids gobbled them up, and I even found myself making them as a "on the go" food for the kids, minus the sauce. A great way to get some veggies in. Feel free to add other stuff to the mix, such as cooked shrimp, bacon, pork or noodles. The amounts are guesses since I'm a bit of a dump cook. If you are not going to cook it all immediately, you may need to add some extra flour or drain the additional liquid that the salt pulls from the cabbage.
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
- When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
- For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.
JAPANESE OKONOMIYAKI
This Japanese pancake is full of authentic flavours and textures, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
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.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium
Tips:
- Use a hot, well-oiled pan to prevent sticking.
- Spread the batter evenly in the pan, creating a thin layer.
- Cook the okonomiyaki over medium heat, flipping it once.
- Top the okonomiyaki with your favorite toppings, such as cabbage, pork, shrimp, or cheese.
- Serve the okonomiyaki with okonomiyaki sauce, mayonnaise, and katsuobushi (bonito flakes).
Conclusion:
Okonomiyaki is a versatile and delicious Japanese dish that can be enjoyed by people of all ages. With its variety of toppings and sauces, okonomiyaki can be customized to suit any taste. Whether you are a fan of savory or sweet flavors, there is an okonomiyaki recipe out there for you. So next time you are looking for a quick and easy meal, give okonomiyaki a try.
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