Japanese Cabbage Pancake Food

AUTHENTIC OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)

Authentic Okonomiyaki (Japanese Cabbage Pancakes) image

A savory, Osaka-style okonomiyaki Japanese cabbage pancake recipe, studded with shrimp, bacon, and topped with flavorful sauce. This is the ultimate Japanese comfort food. Best of all, they are fun and uncomplicated to make.

Provided by Unpeeled

Categories dinner

Number Of Ingredients 17

Ingredients

1/2 cup minced shallot (about 1 large shallot)
1 cup dashi (water can be substituted in a pinch; recipe linked below)
3 eggs
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
4 cups finely-shredded green cabbage (from about 1/2 pound)
2 teaspoons grated fresh ginger
1/4 cup vegetable oil, such as canola
1 cup peeled, deveined shrimp, roughly chopped
3 ounces raw, thick-cut bacon, cut into 1-inch pieces
okonomiyaki sauce and Kewpie mayonnaise, to finish (recipe below)
crumbled nori, to garnish
bonito flakes, to garnish
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons oyster sauce
1 1/2 tablespoons sugar

Steps:

If you are making your own okonomiyaki sauce, heat the ingredients in a small saucepan until the sugar dissolves, stirring. Set aside. Make your dashi, if using.
Put all the okonomiyaki ingredients except the bacon in a large bowl and mix well.
Heat a large skillet over medium heat. Add half of the oil. When the oil shimmers and a drop of batter sizzles, ladle about 1/4 of the batter into the skillet, shaping into a large, thick pancake. Layer several pieces of bacon on top.
Cook over medium-low until the pancake is browned and set on one side. Do not rush; this will take around 7 or 8 minutes. Flip, and cook on the other side. Repeat with the remaining batter.PRO TIP: To help flip the pancake, you can always invert the pancake onto a plate, then slide it back onto the skillet.
Serve, second side up, with okonomiyaki sauce, a drizzle of Kewpie mayonnaise, the nori, and bonito flakes.TIP: Kewpie mayonnaise is from Japan, but is easily available online and in specialty markets. The taste is better and richer than regular mayo because it is made from yolks only.

JAPANESE CABBAGE PANCAKE

Japanese Cabbage Pancake image

Get the recipe for Japanese Cabbage Pancake.

Provided by Paige Grandjean

Time 20m

Number Of Ingredients 11

Ingredients

3 scallions
4 cups shredded green cabbage (from ½ small head)
0.75 cup all-purpose flour
0.5 teaspoon grated fresh ginger
4 large eggs, lightly beaten
2 tablespoons tamari, divided
2 tablespoons canola oil
0.25 cup mayonnaise
1 teaspoon sriracha
0.25 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.
Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover the bottom of the pan. Cover and cook until the bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.
Mix mayonnaise, sriracha, and 2 teaspoons of water in a small bowl. Stir together ketchup, Worcestershire, and the remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over the pancake and sprinkle with sliced green scallion.

Nutrition Facts : Calories 361 kcal, Carbohydrate 30 g, Cholesterol 192 mg, Protein 11 g, SaturatedFat 4 g, Sodium 874 mg, Sugar 7 g, Fat 23 g, UnsaturatedFat 0 g

OKONOMIYAKI (JAPANESE SAVORY CABBAGE PANCAKE)

Okonomiyaki (Japanese Savory Cabbage Pancake) image

Recreate okonomiyaki, a popular Japanese street food, in your own kitchen with this Okonomiyaki (Japanese Savory Cabbage Pancake) recipe! Our recipe calls for topping your okonomiyaki with mayo and bacon for flavors that pack a punch.

Provided by My Food and Family

Categories Asian

Time 30m

Yield 10 servings, 2 pancakes each

Number Of Ingredients 11

Ingredients

4 cups finely shredded cabbage
3/4 cup flour
4 eggs
1 tsp. WYLER'S Instant Bouillon Chicken Flavored Powder
1/4 cup plus 2 Tbsp. water, divided
3 Tbsp. HEINZ Tomato Ketchup
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
2 Tbsp. oyster sauce
1 tsp. sugar
1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
3 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Heat oven to 350°F.
Toss cabbage with flour in large bowl.
Whisk eggs with bouillon powder and 2 Tbsp. water until blended. Add to cabbage mixture; mix lightly.
Drop cabbage mixture into 20 mounds, 1/2 inch apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. cabbage mixture for each mound.
Bake 10 min. or until centers of pancakes are set.
Meanwhile, mix ketchup, dressing, oyster sauce, sugar and remaining water in small saucepan until blended. Bring to boil on medium heat, stirring constantly; simmer on medium-low heat 10 min. or until sauce is slightly thickened, stirring frequently.
Spoon sauce evenly onto centers of pancakes, adding about 1 tsp. sauce to each pancake. Top with mayo and bacon.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.9884 g, Sugar 0 g, Protein 5 g

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