Japanese Veggie Cakes O Konomi Yaki Recipes

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

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.

OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)

Steps:

• Mix flour with water in medium size bowl.
• Stir eggs and vegetable ingredients in the batter.
• Heat oil on a griddle, a hot plate, or in a large skillet.
• Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
• Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
• Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
• Top the griddle cakes with the remaining ingredients evenly.

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE

Steps:

• Gather the ingredients.
• Put flour in a large bowl.
• Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
• To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
• Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
• Add 1 egg ​into batter and stir.
• Heat an electric pan, griddle , or skillet and oil lightly.
• Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
• Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
• Flip okonomiyaki and cook until cooked through.
• Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
• Gather the ingredients.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Sprinkle ao-nori over the sauce.
• Sprinkle katsuobushi and beni-shoga, if you would like.
• Serve and enjoy!

JAPANESE VEGGIE CAKES (O KONOMI YAKI)

Steps:

• Heat oils in wok or large saucepan.
• Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
• Transfer to a bowl and cool.
• Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
• Spoon batter into lightly oiled skillet, making 3 inch cakes.
• Saute until golden
• Sprinkle with sesame seeds.
• These can be kept warm in the oven until all cakes are ready to be served.

OKONOMIYAKI

Steps:

• Whisk together the eggs, dashi and salt in a large bowl. Add the flour, potato starch and baking powder and whisk until just incorporated -- avoid overmixing; some lumps are okay. Add the cabbage and scallions and gently fold into the batter.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Spoon in about 1/2 cup of the batter. Use a spatula to very lightly pat down the surface and to form a round about 3 inches wide and 1/2 inch high. Repeat until the skillet is full, but not overcrowded.
• Top each round with 2 pieces of pork belly, overlapping them slightly. Cook, undisturbed, until golden brown, about 3 minutes. Flip the rounds over, keeping the pork belly in place as much as possible and reducing the heat slightly if the pork belly browns too quickly, and cook until the pork belly has rendered its fat and the okonomiyaki are cooked through and golden brown, about 4 minutes more. Transfer to plates and repeat with the remaining 1 tablespoon oil, batter and pork belly, leaving behind any liquid that's settled at the bottom of the batter. (If your pork is very fatty, you might not need to add more oil to the skillet.)
• Serve hot, pork-side-up. Drizzle with okonomi sauce and mayonnaise in zigzag lines, then sprinkle with beni shoga, aonori and/or katsuobushi (if using).
• Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn't actually boil, about 5 minutes. Discard the kombu.
• Add the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
• Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter.
• Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Steps:

• While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
• When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
• For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

OKONOMIYAKI

Steps:

• Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
• Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
• Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
• When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.

VEGGIE OKONOMIYAKI

Steps:

• Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.
• Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.