Okonomiyaki Pancake Food

OKONOMIYAKI (JAPANESE PANCAKE)

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.

JAPANESE OKONOMIYAKI

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.

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Steps:

• While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
• When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
• For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

OKONOMIYAKI ( JAPANESE PANCAKES)

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.

OKONOMIYAKI ("AS YOU LIKE IT") PANCAKES WITH BONITO FLAKES

Steps:

• Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender-about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.

OKONOMIYAKI (JAPANESE SAVORY CABBAGE PANCAKE)

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.