Mix all-purpose flour, sugar, salt, and baking powder in a mixing bowl.
In the bowl with the dry ingredients, whisk in grated Nagimo/Chinese yam and Dashi. Let it rest for 30 minutes. To make it vegetarian, substitute Dashi with Kombu Dashi. If you don't have Chinese Yam, beat egg whites or add more baking powder for a fluffy texture.
After 30 minutes, add Pickled ginger, Tenkasu (Tempura scraps), and Eggs to the batter and whisk well.
Combine chopped cabbage with the batter well to make the Okonomiyaki mix.
Pour small portions of the Okonomiyaki mix onto a pan drizzled with oil and shape it into a round shape. Cook both sides for 2-3 minutes until the crust is golden brown. Cover while cooking.
The Okonomiyaki is ready. Top with Katsuobushi, spring onions, Okonomiyaki sauce, and Kewpie mayonnaise.
Ingredients
Directions
Mix all-purpose flour, sugar, salt, and baking powder in a mixing bowl.
In the bowl with the dry ingredients, whisk in grated Nagimo/Chinese yam and Dashi. Let it rest for 30 minutes. To make it vegetarian, substitute Dashi with Kombu Dashi. If you don't have Chinese Yam, beat egg whites or add more baking powder for a fluffy texture.
After 30 minutes, add Pickled ginger, Tenkasu (Tempura scraps), and Eggs to the batter and whisk well.
Combine chopped cabbage with the batter well to make the Okonomiyaki mix.
Pour small portions of the Okonomiyaki mix onto a pan drizzled with oil and shape it into a round shape. Cook both sides for 2-3 minutes until the crust is golden brown. Cover while cooking.
The Okonomiyaki is ready. Top with Katsuobushi, spring onions, Okonomiyaki sauce, and Kewpie mayonnaise.
Notes
Tips
- Experiment with fillings: Feel free to get creative with the fillings you use in your Okonomiyaki. Try different meats, seafood, or vegetables to find your favorite combination.
- Use a non-stick pan: To ensure that your Okonomiyaki doesn’t stick to the pan, make sure to use a well-seasoned non-stick pan or griddle.
- Don’t overmix the batter: Overmixing the batter can result in a tough and chewy texture, so make sure to mix it just enough to combine the ingredients.
- Use proper spatula: A flat spatula works best for flipping the Okonomiyaki and preventing it from breaking apart.
- Keep the heat low: Cooking Okonomiyaki at a low heat allows the ingredients to cook evenly and the batter to set properly.
- Top it off: Don’t forget to top your Okonomiyaki with your favorite condiments, like soy sauce, mayonnaise, and dried seaweed, for added flavor and texture.
- Serve hot: Okonomiyaki is best enjoyed hot, so make sure to serve it immediately after cooking for maximum enjoyment.
FAQs
Q. What is Okonomiyaki?
A: Okonomiyaki is a traditional Japanese dish that is often referred to as “Japanese pizza” or “Japanese pancake”. It is made from a batter of flour, water, eggs, and cabbage and is filled with a variety of ingredients such as meat, seafood, or vegetables.
Q. What are the key ingredients in Okonomiyaki?
A: The key ingredients in Okonomiyaki include flour, water, eggs, and cabbage, as well as various fillings such as meat, seafood, or vegetables.
Q. Can Okonomiyaki be made vegetarian?
A: Yes, Okonomiyaki can be made vegetarian by using only vegetable fillings and omitting any meat or seafood.
Q. How is Okonomiyaki typically served?
A: Okonomiyaki is typically served hot and topped with condiments like soy sauce, mayonnaise, and dried seaweed.
Q. What makes Okonomiyaki unique compared to other dishes?
A: Okonomiyaki is unique because of its savory and slightly sweet flavor, and its crispy exterior. It is also known for its versatility, as it can be made with a variety of fillings to suit individual tastes.
Q. Can Okonomiyaki be reheated?
A: Yes, Okonomiyaki can be reheated in a pan or oven to restore its crispy exterior and warm its filling.
Q. Is Okonomiyaki a healthy dish?
A: The healthiness of Okonomiyaki depends on the ingredients and methods used to make it. By using healthier fillings and cooking methods, it can be made into a healthier dish.