Japanese Okonomiyaki
Welcome to the delightful world of Japanese street food with Okonomiyaki! This savory pancake is a perfect blend of textures and flavors, combining the freshness of cabbage, the richness of pork belly, and the umami of shrimp. It's a versatile dish that's not only fun to make but also incredibly satisfying to eat.
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Ingredients for Japanese Okonomiyaki
The star of the dish is the cabbage, providing a crunchy base that holds everything together. Dashi stock is used to create a savory batter, infusing the pancake with a subtle umami flavor. Shrimp adds a touch of sweetness and a tender bite, while pork belly brings richness and depth. Don't forget the pickled ginger—it's the zingy accent that brightens up the whole pancake. Lastly, green onions offer a fresh, mild flavor that rounds out the dish.
Japanese Okonomiyaki Tips & Tricks
- Use a non-stick skillet to ensure easy flipping.
- If you can't find dashi, water works just fine, but you'll miss a bit of that umami kick.
- For an extra crispy finish, cook the pancake a little longer on each side on a slightly lower heat.
Serving Ideas for Japanese Okonomiyaki
Serve your Okonomiyaki with a side of miso soup or a fresh seaweed salad to keep with the Japanese theme. A light, crisp Japanese beer or a cold glass of sake would complement the dish beautifully.
Frequently Asked Questions
- Can I make this vegetarian?
- Absolutely! Simply omit the pork and shrimp, and add more vegetables like mushrooms or carrots.
- What if I can't find Okonomiyaki sauce?
- You can make a simple substitute by mixing Worcestershire sauce, ketchup, and a bit of soy sauce.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet to maintain crispness.
Japanese Okonomiyaki Recipe Walkthrough
Start by mixing 1 cup of all-purpose flour with 3/4 cup of dashi stock or water in a large bowl until smooth. Once your batter is lump-free, beat in 2 large eggs until everything is well combined. This is your base.
Fold in 1/2 head of finely shredded cabbage, 4 oz of peeled and deveined shrimp, 4 oz of thinly sliced pork belly, 2 tbsp of chopped pickled ginger, and 1/4 cup of sliced green onions. Season the mixture with a pinch of salt and pepper to taste. This step is where all the flavors start to meld together.
Heat a large skillet over medium heat and add just enough vegetable oil to lightly coat the bottom. When the oil is hot, pour in a portion of the batter—about 1/2 inch thick—into the skillet. Cook for 3-4 minutes on each side until the pancake is golden brown and cooked through. Flip carefully to avoid breaking the pancake.
Once cooked, transfer your Okonomiyaki to a plate. Drizzle generously with Okonomiyaki sauce and Japanese mayonnaise. These two sauces are essential for that authentic taste. Finish with a sprinkle of dried seaweed flakes (nori) and a handful of bonito flakes. The heat from the pancake will make the bonito flakes dance, adding a touch of whimsy to your meal.
Why This Japanese Okonomiyaki Works
- Quick and easy to prepare, perfect for a weeknight dinner.
- Customizable with your favorite toppings and fillings.
- A delightful blend of flavors that offers something for everyone.
- Brings the authentic taste of Japan right to your kitchen.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup dashi stock or water
- 2 large eggs
- 1/2 head of cabbage, finely shredded
- 4 oz shrimp, peeled and deveined
- 4 oz pork belly, thinly sliced
- 2 tbsp pickled ginger, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- Vegetable oil for cooking
- Okonomiyaki sauce
- Japanese mayonnaise
- Dried seaweed flakes (nori)
- Bonito flakes
Step-by-step Instructions
- 1. In a large bowl, mix the flour and dashi stock until smooth.
- 2. Beat in eggs until well combined.
- 3. Fold in the shredded cabbage, shrimp, pork belly, pickled ginger, and green onions. Season with salt and pepper.
- 4. Heat a large skillet over medium heat and add a little vegetable oil.
- 5. Pour in a portion of the batter to form a pancake, about 1/2 inch thick.
- 6. Cook for 3-4 minutes on each side until golden brown and cooked through.
- 7. Transfer to a plate and drizzle generously with okonomiyaki sauce and mayonnaise.
- 8. Sprinkle with dried seaweed flakes and bonito flakes before serving.