Okonomiyaki

Experience the delightful taste of Japan with Okonomiyaki, a savory pancake packed with fresh cabbage, succulent pork, and juicy shrimp, all topped with a rich sauce and creamy mayonnaise. This versatile dish offers a perfect balance of umami flavors and is ideal for any meal, showcasing the essence of Japanese street food culture.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 cup water

1 large egg

2 cups thinly sliced cabbage

4 oz thinly sliced pork belly

4 oz shrimp, peeled and deveined

2 green onions, chopped

1/4 cup pickled ginger

1/4 cup tempura bits

2 tbsp vegetable oil

1/2 cup Okonomiyaki sauce

1/4 cup mayonnaise

1 tbsp seaweed flakes

1 tbsp bonito flakes

Instructions

1. In a large bowl, whisk together flour and water until smooth. Add the egg and mix well.

2. Fold in cabbage, pork belly, shrimp, green onions, pickled ginger, and tempura bits until all ingredients are well coated.

3. Heat vegetable oil in a large skillet over medium heat. Pour half of the batter into the skillet, spreading it into a round pancake.

4. Cook for 4-5 minutes, or until the bottom is golden brown. Flip carefully and cook for another 4-5 minutes.

5. Repeat with the remaining batter.

6. Transfer pancakes to a serving plate. Drizzle with Okonomiyaki sauce and mayonnaise.

7. Sprinkle with seaweed flakes and bonito flakes before serving.

Storage

Store leftover Okonomiyaki in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a skillet over medium heat until warmed through, about 3-4 minutes each side.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.