Okonomiyaki Japanese Pancakes Recipes

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE

Okonomiyaki (Osaka-Style Japanese Pancakes) Recipe image

Okonomiyaki is a Japanese pancake. This recipe is for the Osaka-style version, which can be topped with a variety of ingredients.

Provided by Setsuko Yoshizuka

Categories Appetizer Brunch Entree Lunch Side Dish

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

For the Okonomiyaki (Pancakes):
2 cups all-purpose flour
1 1/4 cup dashi soup stock (or water)
1 to 1 1/2 pounds cabbage , finely chopped, divided
4 to 6 tablespoons green onion, chopped, divided
1/2 to 3/4 cup tenkasu ( tempura flakes), divided
4 to 6 eggs, divided
1 teaspoon of vegetable oil
12 to 18 strips thinly sliced pork or beef
For the Toppings:
Dash of okonomiyaki sauce
Mayonnaise
Pinch of Ao-nori (dried seaweed powder)
Handful of katsuobushi (dried bonito flakes), optional
Beni-shoga (pickled red ginger), optional

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!

Nutrition Facts : Calories 534 kcal, Carbohydrate 47 g, Cholesterol 289 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, Sodium 395 mg, Sugar 5 g, Fat 21 g, ServingSize 4 to 6 serving, UnsaturatedFat 0 g

OKONOMIYAKI (JAPANESE PANCAKE)

Okonomiyaki (Japanese Pancake) image

Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!

Provided by Stephanie Llamas

Categories World Cuisine Recipes Asian Japanese

Time 37m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
⅔ cup water
4 cups chopped cabbage
6 strips cooked bacon, crumbled
2 eggs
1 sausage, diced, or more to taste
½ cup chopped green onions
¼ cup cooked shrimp
¼ cup shredded cheese
¼ cup tenkasu (tempura pearls)
1 tablespoon vegetable oil, or to taste
2 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon white vinegar
1 tablespoon panko bread crumbs, or to taste
1 teaspoon mayonnaise, or to taste

Steps:

Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g

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

OKONOMIYAKI ( JAPANESE PANCAKES)

Okonomiyaki ( Japanese Pancakes) image

Make and share this Okonomiyaki ( Japanese Pancakes) recipe from Food.com.

Provided by Veruca

Categories Lunch/Snacks

Time 20m

Yield 4-6 pancakes, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour
1 1/2 cups water
1 stick dashi powder
1 egg
1 tablespoon shoyu (japanese soy sauce)
salt, to taste
1/2 head cabbage, cut into strips
5 slices bacon, cut into 1 inch
2 tablespoons spring onions, chopped
1 tablespoon pickled ginger
japanese mayonnaise
okonomiyaki sauce
nori
bonito flakes

Steps:

dissolve dashi powder into the water.
add to the flour.
add shoyu, egg, salt & mix.
combine all filling ingredients.
add to the batter.
heat pan, cook like pancakes.

Nutrition Facts : Calories 292.2, Fat 14.4, SaturatedFat 4.7, Cholesterol 72.1, Sodium 502.3, Carbohydrate 31, Fiber 3.6, Sugar 4.4, Protein 10

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