OKONOMIYAKI (JAPANESE PANCAKE)
Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!
Provided by Stephanie Llamas
Categories World Cuisine Recipes Asian Japanese
Time 37m
Yield 4
Number Of Ingredients 16
Steps:
- Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
- Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
- Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g
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 (JAPANESE SAVORY CABBAGE PANCAKE)
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
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
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 ( JAPANESE PANCAKES)
Make and share this Okonomiyaki ( Japanese Pancakes) recipe from Food.com.
Provided by Veruca
Categories Lunch/Snacks
Time 20m
Yield 4-6 pancakes, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- dissolve dashi powder into the water.
- add to the flour.
- add shoyu, egg, salt & mix.
- combine all filling ingredients.
- add to the batter.
- heat pan, cook like pancakes.
Nutrition Facts : Calories 292.2, Fat 14.4, SaturatedFat 4.7, Cholesterol 72.1, Sodium 502.3, Carbohydrate 31, Fiber 3.6, Sugar 4.4, Protein 10
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