Delicious Okonomiyaki at Home: An Easy Recipe
Crafting Wonderful Okonomiyaki Using Ingredients You Already Have
This Okonomiyaki is incredibly easy to make, as long as you have cabbage! The combination of savory sauce and dancing katsuobushi is simply divine. I’ve used ingredients readily available at home, substituting thinly sliced pork belly for bacon and adding plump shrimp for a delightful texture. Make a special meal that the whole family can enjoy right now!
Okonomiyaki Batter & Fillings
- 3 ladles Okonomiyaki flour (approx. 150g)
- 3 ladles water (approx. 270ml)
- 1 fresh egg
- 150g crisp cabbage
- 5 peeled shrimp (optional)
- 50g thinly sliced pork belly
- 2 handfuls Katsuobushi (for garnish)
Okonomiyaki Sauce
- 2 Tbsp rich Tonkatsu sauce
- 1 Tbsp creamy Mayonnaise
- 2 Tbsp rich Tonkatsu sauce
- 1 Tbsp creamy Mayonnaise
Cooking Instructions
Step 1
First, wash and thoroughly dry the cabbage, the star ingredient of Okonomiyaki. Then, shred it finely into about 0.5cm thick strips. The thinner the shreds, the better they will blend into the batter.
Step 2
You can lightly pan-fry the thinly sliced pork belly to remove excess fat, or use it directly. Cut it into bite-sized pieces (about 3-4cm). This step ensures a cleaner, richer flavor.
Step 3
If using thawed shrimp, briefly soak them in cold water to defrost, then pat dry with paper towels. If they are cocktail shrimp size, cut them into 2-3 pieces; smaller shrimp can be used whole. Chopping them slightly adds to the enjoyable texture.
Step 4
In a large bowl, combine 3 ladles of Okonomiyaki flour and an equal amount of water (3 ladles). Crack in 1 fresh egg. Whisk everything together with a whisk or chopsticks until you have a smooth batter with no lumps. Be careful not to overmix, as this can develop gluten and make the pancake tough.
Step 5
Add the pre-shredded cabbage, the cut pork belly, and the prepared shrimp to the batter. Stir in one handful of the katsuobushi; save the other handful for garnish later.
Step 6
Gently mix everything with a spatula or spoon until all the ingredients are evenly coated with the batter. It’s important to mix lightly so the ingredients don’t clump together and are well incorporated into the batter.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Ladle the batter onto the pan, spreading it into a round, flat shape. Cook for about 5-7 minutes until the bottom is golden brown. Then, carefully flip it with a spatula and cook the other side until equally golden. Cooking slowly over gentle heat ensures the inside is cooked through.
Step 8
Transfer the well-cooked Okonomiyaki to a plate. Using the back of a spoon or a brush, spread the Tonkatsu sauce evenly over the top surface of the pancake. Spreading it thoroughly enhances the overall flavor.
Step 9
Drizzle the mayonnaise in a zigzag pattern over the Tonkatsu sauce for an appealing presentation. Mayonnaise adds a creamy texture and richness, elevating the Okonomiyaki’s taste.
Step 10
Finally, sprinkle the remaining handful of katsuobushi over the Okonomiyaki to complete your dish! It’s best enjoyed immediately while warm. You can also add parsley flakes or other garnishes to your preference.
