OKONOMIYAKI
You can easily adapt this Japanese savoury pancake - swap the prawns or bacon for a different take
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat a small (about 20cm) non-stick frying pan, add the bacon and cook over a medium-high heat for a few mins until cooked through. Remove the bacon from the pan with a slotted spoon and set aside. Once cool, cut into pieces.
- Whisk the egg, flour and 4 tbsp water to make a batter, season and stir in the cabbage, half the spring onions, the prawns and the cooked bacon. Pour the oil into the pan, add the mixture and press down, then cook for 5 mins on a medium heat. Flip with a spatula, then cook for another 5 mins until golden and cooked through. Slide onto a plate and drizzle over the brown sauce and mayonnaise. Finally, scatter with the remaining spring onions.
Nutrition Facts : Calories 613 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.9 milligram of sodium
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
'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.
Provided by Sherbg
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 27m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
- Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 16.1 g, Cholesterol 111.6 mg, Fat 4.5 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 1.9 g
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
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
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
Provided by Stephanie Izard
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
- For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
- To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
- Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
- Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
- Whisk together the flour, cornstarch and beer in a medium bowl.
- Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.
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
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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!)
OKONOMIYAKI (JAPANESE SAVOURY PANCAKE) - RECIPETIN JAPAN
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4.9/5 (15)Category MainCuisine JapaneseTotal Time 35 mins
- Place flour and dashi in a bowl. Mix well until the batter becomes smooth and lump free. I use a whisk.
- Drizzle sauce over the surface of the pancake, then Kewpie mayonnaise in the same way if using. Sprinkle aonori, benishoga and katsuobushi if using.
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4.4/5 (58)Category Main MealsCuisine VegetarianTotal Time 20 mins
- Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it - it's thick and you don't want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too. It's not essential, but I find it helpful to put a lid on the frypan for some of the cooking time to help it cook through.
- Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
OKONOMIYAKI RECIPE | FOOD & WINE
From foodandwine.com
Category VegetablesTotal Time 25 mins
- 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.
- Invert okonomiyaki onto plate, pork side up. Brush or drizzle with okonomiyaki sauce, and dollop or drizzle with mayonnaise. Sprinkle with ground bonito flakes, beni shoga, and nori. Cut into wedges, and serve immediately.
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4/5 (3)Total Time 16 minsCategory Main Course, Side DishCalories 644 per serving
- Put the cabbage in a medium glass bowl. Cover with 1/8 tsp salt and mix well to coat all of the cabbage. Allow it to sit for about 15 minutes. Rinse the cabbage and dry it well with paper towels.
- Mix the flour, water, eggs, remaining salt, and sugar in a bowl. Once mixed, add the cabbage, green onion, lardons and shrimp. Stir well.
- Heat a flat griddle or crepe pan to medium. Add the olive oil to the pan. Pour the Okonomiyaki batter into a round pancake shape in the center of the pan.
- Cook for 3-4 minutes, until golden brown on the griddle side. Carefully flip the pancake over and cook an additional 3-4 minutes, until golden brown. Check the center with a fork to make sure the batter is cooked through.
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