Authentic Okonomiyaki at Home: A Vegetable-Packed, Unique Savory Pancake
Authentic Okonomiyaki at Home: A Vegetable-Packed, Unique Savory Pancake
Maximize Your Cabbage! Make ‘Okonomiyaki’, a Special Dish, in Minutes
Okonomiyaki, packed with crispy cabbage, is a beloved dish for all ages. With convenient pre-made mixes, you can easily recreate the delicious taste of professional okonomiyaki at home! Feel free to add seafood, bacon, and other ingredients to personalize your own unique savory pancake.
Main Ingredients- 1/4 head Fresh Cabbage (approx. 250g)
- 1 pack Frozen Mixed Seafood (250g)
- 1 Onion (medium size)
- 1 bunch King Oyster Mushrooms or Enoki Mushrooms
- 2 strips Bacon
- 1/2 Red Bell Pepper or Red Chili Pepper (for color)
- 1 Green Chili Pepper (optional, for a hint of spice)
- 4 handfuls Bonito Flakes (generous amount)
- Mayonnaise (to taste)
- Takoyaki Sauce or Teriyaki Sauce (to taste)
Batter Ingredients- 1.5 cups All-Purpose Flour or Cake Flour (approx. 150g)
- 0.5 cup Tempura Flour (for crispiness, approx. 50g)
- 1 Egg
- 1.5 cups Water (approx. 300ml)
- Pinch of Salt (approx. 1/4 tsp)
- 1.5 cups All-Purpose Flour or Cake Flour (approx. 150g)
- 0.5 cup Tempura Flour (for crispiness, approx. 50g)
- 1 Egg
- 1.5 cups Water (approx. 300ml)
- Pinch of Salt (approx. 1/4 tsp)
Cooking Instructions
Step 1
First, thinly slice the cabbage and onion. Trim the base of the mushrooms and cut them into 3-4 bite-sized pieces. Cut the bacon into 2-3 cm pieces. Finely mince the red bell pepper and green chili pepper (remove seeds from chili peppers if using). Rinse the frozen mixed seafood under cold water to thaw, then thoroughly pat dry with paper towels.
Step 2
In a bowl, crack the egg and lightly beat it. Add 1.5 cups of water and mix well. Then, add 1.5 cups of flour and 0.5 cup of tempura flour, along with a pinch of salt. Whisk until smooth, ensuring there are no lumps. (Adjust consistency by adding a little more flour if too thin, or a bit more water if too thick.)
Step 3
To the prepared batter, add the sliced cabbage, onion, mushrooms, bacon, minced red and green peppers, and the drained mixed seafood. Mix everything thoroughly with a spatula or spoon until the ingredients are evenly coated with the batter. The key is to ensure the batter coats all the ingredients well.
Step 4
Heat a lightly oiled frying pan over medium heat. Ladle about one portion of the batter onto the pan and spread it into a round, flat shape. You can cook 1-2 at a time depending on the size of your pan.
Step 5
Cook until golden brown on both sides over medium-low heat. Once one side is golden, carefully flip it and cook the other side until evenly browned. Be mindful of the heat; too high heat will burn the outside while leaving the inside undercooked.
Step 6
Once both sides are nicely browned, reduce the heat to low. Drizzle mayonnaise in a zig-zag pattern across the okonomiyaki, followed by the takoyaki or teriyaki sauce in a similar zig-zag pattern. Tilting the pan slightly can help create more appealing sauce patterns.
Step 7
Finally, generously sprinkle bonito flakes on top. Watch them dance in the heat – it’s a delicious sight!
Step 8
Carefully transfer the cooked okonomiyaki to a serving plate. You can add another zig-zag drizzle of sauce if desired for extra flavor and visual appeal. Enjoy immediately while it’s warm!
