JAPANESE OKONOMIYAKI
Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!
Provided by SHEVAUN1
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
- In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
- Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 90.7 g, Cholesterol 216.9 mg, Fat 19.4 g, Fiber 8.3 g, Protein 29.3 g, SaturatedFat 5.6 g, Sodium 1531.1 mg, Sugar 11.2 g
OKONOMIYAKI
These Japanese fritters make a quick & delicious snack. A Japanese exchange student gave me this recipe when I was at school.
Provided by Marli
Categories Lunch/Snacks
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, water, egg, salt & pepper.
- Add shredded ham or bacon and cabbage.
- Pour enough oil into a pan to cover base.
- When oil is heated, add all or half the mixture.
- Brown on both sides.
- Combine the barbecue sauce and mayonnaise and smear on the fritters to serve.
JAPANESE OKONOMIYAKI
This Japanese pancake is full of authentic flavours and textures, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 22
Steps:
- Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
- While the mix is resting, combine the ingredients for the sauce, stirring until it's smooth. Set aside.
- Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
- Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it's ready by sticking a chopstick into the middle. If it comes out dry, it's ready.
- Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium
OKONOMIYAKI
Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein, and topped with a variety of condiments.
Provided by Namiko Chen
Categories Main Course
Time 2h
Number Of Ingredients 22
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 725 kcal, Carbohydrate 62 g, Protein 21 g, Fat 44 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 227 mg, Sodium 643 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 21 g, ServingSize 1 serving
AUTHENTIC OKONOMIYAKI (JAPANESE CABBAGE PANCAKES)
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
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.
OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE
Steps:
- Gather the ingredients.
- Put flour in a large bowl.
- Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
- To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
- Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
- Add 1 egg into batter and stir.
- Heat an electric pan, griddle , or skillet and oil lightly.
- Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
- Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
- Flip okonomiyaki and cook until cooked through.
- Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
- Gather the ingredients.
- Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
- Sprinkle ao-nori over the sauce.
- Sprinkle katsuobushi and beni-shoga, if you would like.
- Serve and enjoy!
Nutrition Facts : Calories 534 kcal, Carbohydrate 47 g, Cholesterol 289 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, Sodium 395 mg, Sugar 5 g, Fat 21 g, ServingSize 4 to 6 serving, UnsaturatedFat 0 g
OKONOMIYAKI
Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. It's a great way to use up leftovers
Provided by Yuriko Nukumizu
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 13
Steps:
- Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
- Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
- Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
- When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.
Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
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- Whisk together the flour, dashi, eggs, and Togarashi spice until well incorporated. Fold in cabbage and chopped bonito flakes.
- Melt butter in a 12-inch non-stick skillet or flat griddle over medium heat. Spread batter evenly in skillet and top with cooked bacon slices in a single layer. Cover and cook until bottom is browned. 6-8 minutes.
- Slide pancake onto a large plate, cutting board, or cookie sheet. Place skillet over pancake and, holding plate and skillet firmly together, invert pancake into skillet, bacon side down. Cook over medium heat until pancake is heated through, about 10 minutes.
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- Whisk together flour, dashi, and eggs until well incorporated. Fold in cabbage and chopped bonito flakes.
- Melt butter in a 10-inch nonstick skillet or flat griddle over medium. Spread batter evenly in skillet, and top evenly with pork belly slices in a single layer. Cover and cook until bottom is browned, 6 to 8 minutes.
- Slide pancake onto a large plate or cutting board. Place skillet over pancake and, holding plate and skillet firmly together, invert pancake into skillet, pork side down. Cook over medium until pork is browned and pancake is heated through, about 10 minutes.
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5/5 (2)Total Time 1 hrCategory Main CourseCalories 517 per serving
- To make the batter, mix together the flour, dashi, salt, baking powder and sugar in a large bowl.
- Add the chopped cabbage to the batter and mix well for at least 30 seconds, until fully combined. Add the eggs and mix, for about 15 seconds.
- Preheat a non-stick pan at medium-low heat. Add 1 tablespoon of the sesame oil, making sure to coat the entire surface of the skillet.
- Cook the Okonomiyaki in batches. Spoon the cabbage and batter mixture into the skillet to form a pancake about 6 inches in diameter and about 1 inch thick. Don’t push down on the cabbage as you want to achieve a fluffy pancake. Gently lay bacon slices on top of the pancake. Do not overlap.
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5/5 (1)Category Main Course, SnackCuisine JapaneseTotal Time 30 mins
- Add dashi powder in the warm water and mix until mostly dissolved. In a large bowl, put flour, baking powder and potato/corn starch and pour dashi mix to make batter. Rest the batter for up to an hour in the refrigerator.
- Mix ingredients for one serving/one sheet of okonomiyaki at a time: Take about 1/2 cup of the batter into another bowl. Then mix about 3/4 cup of chopped cabbage, 1 tablespoon of green onions, and a tablespoon of French onion. Add an egg in the batter and stir.To make the batter for all 4 servings at once: Mix cabbage, green onions, French fried onion and eggs into the batter and stir. Then divide the batter into 4 servings. NOTE that mixing batter for one serving at a time is recommended so that each serving gets the equal amount of all the ingredients.
- Lightly oil and heat a griddle or skillet over medium heat. Pour cabbage batter mix in the pan into a round shape. Cook for about 5-6 minutes.
- Before flipping the okonomiyaki, add 1-2 slices of bacon and sprinkle roasted sesame. Flip the okonomiyaki and cook for about 5 minutes. (You can also add another egg on top before flipping if you want a fried egg on your okonomiyaki!)
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