Green Okonomiyaki Recipes

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes) image

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

Ingredients

1 teaspoon hondashi (bonito soup stock) or instant dashi
2 large eggs
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 cups finely shredded green cabbage (about 1/2 pound)
1 cup thinly sliced scallions (about 5 scallions)
1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
1/4 cup safflower or canola oil
3 ounces sliced pork belly or bacon, cut crosswise into 5-inch pieces
Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori, for serving

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

GREEN OKONOMIYAKI

Green Okonomiyaki image

Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You'll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you're serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.

Provided by Kay Chun

Categories dinner, snack, finger foods, vegetables, main course

Time 1h

Yield 2 pancakes

Number Of Ingredients 13

Ingredients

1 teaspoon instant dashi powder, such as Hondashi
2 large eggs
3/4 cup all-purpose flour (3 1/2 ounces)
2 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
10 ounces Napa cabbage, finely shredded (about 4 cups)
1 medium zucchini (6 ounces), grated on the large holes of a box grater and squeezed dry
2 ounces baby spinach (2 packed cups), coarsely chopped
1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
1/4 cup safflower or canola oil
Okonomiyaki sauce and Kewpie mayo, for drizzling
Dried shaved bonito (optional) and shredded nori, for serving

Steps:

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you're not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach 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 (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.
Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 0 grams

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