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Japanese Okonomiyaki

Yields2 ServingsPrep Time35 minsCook Time10 minsTotal Time45 mins

Okonomiyaki

 1 cup All Purpose Flour
 ⅓ cup Nagaimo/Chinese Yam
 ½ tsp Sugar
 ½ tsp Salt
 ½ tsp Baking Powder
 1.50 cups Dashi
 2 Eggs
 2 tbsp Pickled Ginger
 ½ cup Tenkasu
 500 g Cabbage, Chopped
Toppings
 Japanese Mayonnaise
 Katsuobushi(Bonito flakes)
 Aonori
 Spring Onions
1

Mix all-purpose flour, sugar, salt, and baking powder in a mixing bowl.

2

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.

3

After 30 minutes, add Pickled ginger, Tenkasu (Tempura scraps), and Eggs to the batter and whisk well.

4

Combine chopped cabbage with the batter well to make the Okonomiyaki mix.

5

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.

6

The Okonomiyaki is ready. Top with Katsuobushi, spring onions, Okonomiyaki sauce, and Kewpie mayonnaise.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories2137
% Daily Value *
Total Fat 185.3g238%

Saturated Fat 28.7g144%
Cholesterol 523mg175%
Sodium 2707mg118%
Total Carbohydrate 55.3g21%

Dietary Fiber 2.4g9%
Total Sugars 1.7g
Protein 16.6g
Calcium 8mg1%
Iron 25mg139%
Potassium 624mg14%
Vitamin D 77mcg385%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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