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okonomiyaki-japanese-pancake-kansai-or-osaka-style
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Cook Time
10 mins
Prep Time
20 mins
Servings
3
Description
Japanese cabbage pancake
Ingredients
- Batter
- 1 cup Okonomiyaki flour (I use the "Otafuku" branded one)
- 320 grams of shredded cabbage
- Cut the cabbage in about 1cm wide and 3cm long strips
- 3/4 cup (175mL) water
- Handful (around 30g) green onions
- 2 eggs
- Optional: Meat such as pork slices, chicken, bacon, etc. I find adding a couple slices of cut up bacon in the batter works really well.
- For the toppings:
- Japanese Mayo
- Okonomiyaki sauce
- Bonito Flakes (aonori)
- Seaweed powder (katsuobushi)
- Pickled ginger
This makes around 3 medium sized Okonomiyakis (8 inches diameter).
Instructions
- Whisk the 2 eggs in a separate bowl. Season with a dash of black pepper.
- Combine all the ingredients (Okonomiyaki flour, cabbage, water, green onions, eggs) for the batter and mix well. If you are adding meat, combine it into the batter as well.
- Heat a pan over medium-high heat. Add oil to the pan.
- Scoop batter onto the pan. The batter should be around 2 cm high. Spoon additional liquid batter to fill any "cracks".
- Cook for 5 minutes on each side or until golden brown. Cook longer if you have added meat.
- Top with toppings and enjoy!
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