Okonomiyaki
The Japanese savory pancake from Osaka: cabbage, fluffy batter, pork and seafood, drizzled with sauce and mayo. Cooked on a teppan.
Préparation
20 min
Cuisson
15 min
Portions
2 pancakes
Difficulté
Intermediate
Préparation
- 1
Prepare the batter
Mix the flour, dashi, eggs and grated yam. Fold in the shredded cabbage. The batter should be thick.
10 min
- 2
Cook the pancake
Pour half the batter onto a hot oiled pan. Form a thick disc. Arrange pork slices on top. Cook 5 minutes over medium heat.
5 min
- 3
Flip
Flip the pancake with a firm motion. Press lightly to flatten. Cook another 5 minutes until the pork is crispy.
This is the most stressful moment for a beginner. Don't hesitate to use two spatulas.5 min
- 4
Garnish and serve
Drizzle with okonomiyaki sauce in zigzags, then mayonnaise. Sprinkle with aonori and katsuobushi. Serve immediately.
2 min
Conseils
- The cabbage should be very finely shredded to melt during cooking.
- Yam (nagaimo) gives the characteristic fluffy texture.
Variantes
Hiroshima-style
Ingredients stacked in layers with yakisoba noodles.
Mix (seafood)
Add shrimp, squid and octopus.
Conservation
Eat immediately for crispiness.