Okonomiyaki Vegetable Japanese Griddle Cake Food

VEGGIE-PACKED OKONOMIYAKI (JAPANESE PANCAKE)

Steps:

• Whisk mayonnaise, Sriracha and sesame oil in a small bowl. Set aside.
• Combine cabbage, zucchini, carrot and scallion whites in a large bowl. Sprinkle with rice flour and salt and toss to coat. Beat eggs in a small bowl, then pour over the vegetables and stir until evenly combined.
• Heat canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the vegetable mixture, pressing gently on the top and sides with a spatula to shape it into a large pancake. Cook until a golden crust forms on the bottom and edges, 6 to 9 minutes. (Reduce heat, if necessary, to prevent burning.) To flip, carefully place a large plate or inverted rimless baking sheet over the pan and quickly invert. Slide the pancake back into the pan, browned-side now facing up. Continue to cook until the vegetables are tender and the bottom is golden, 3 to 4 minutes more.
• Slide the okonomiyaki onto a serving plate. Drizzle with the reserved mayonnaise mixture and sprinkle with sesame seeds and scallion greens.

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!

OKONOMIYAKI (VEGETABLE JAPANESE GRIDDLE CAKE)

Steps:

• Mix flour with water in medium size bowl.
• Stir eggs and vegetable ingredients in the batter.
• Heat oil on a griddle, a hot plate, or in a large skillet.
• Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
• Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
• Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
• Top the griddle cakes with the remaining ingredients evenly.

OKONOMIYAKI - JAPANESE PIZZA

Steps:

• Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside.
• Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.
• Remove from the heat and cool to room temperature.
• Beat the eggs in a large bowl.
• Add the flour and water and continue beating until you have a batter the consistency of pancake batter.
• Add the sake and salt.
• Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture.
• Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
• Then sprinkle 1/4 of the shrimp or meat of you choice on top.
• Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula.
• Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time.
• Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.

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

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.

KANSAI-STYLE OKONOMIYAKI

Steps:

• In a large bowl, beat together the eggs, nagaimo and water.
• Slowly beat in the okonomiyaki mix until it is well incorporated with the nagaimo/egg mixture. This is your okonomiyaki batter.
• Mix the cabbage, kimchee, green onions and pickled ginger into the okonomiyaki batter. Set aside.
• Heat a large skillet over medium heat and grease lightly with Pam or vegetable oil.
• Fry the pork belly until it is just cooked (do not brown, it will be cooking more later) and set aside.
• Add the 1/2 cup of tenkasu to the okonomiyaki batter.
• Make a large pancake (or two smaller ones) in the skillet with the okonomiyaki batter - you will have to be turning this pancake over at some point, so don't make it so big that you won't be able to flip it.
• Place the cooked pork belly on top of the pancake and push it down a bit (gently) into the batter. Let the pancake cook for about 10 minutes. Keep peeking at the bottom - you want it to brown but not to burn.
• Flip the pancake over and let it cook for another 5 minutes or so until it is browned.
• Place the pancake on a plate and top with okonomi sauce, mayonnaise, and bonito flakes - the heat from the pancake will make the bonito flakes "dance"! It's pretty cool.