Okonomiyaki

Method6 steps · about 35 min

1. 1

   Step 1: Combine flour (100 g), cornstarch (2 Tbsp), baking powder (½ tsp), and black pepper; whisk to combine.

   Uses 100 g all-purpose flour · 2 Tbsp cornstarch · ½ tsp baking powder · black pepper

2. 2

   Step 2: If using nagaimo, grate about one inch and measure 3 tbsp into the dry mixture. If omitting it, the author suggests adding 2 tbsp oil to the batter and keeping tenkasu in the filling for lightness.

   Uses 3 Tbsp grated nagaimo yam (optional, see note) · flour, cornstarch, baking powder and black pepper whisked together

3. 3

   Step 3: Dissolve dashi powder (1 1/2 tsp) in room temp water (¾ cup), then pour mixture into the flour and stir everything just until combined; do not over mix. If you have time, wrap the batter in plastic and let batter rest for at least 30 mins or up to overnight in the fridge.

   Optional batter rest · 30 minUses ¾ cup water · 1 1/2 tsp dashi powder (labeled "hondashi") · 2 tbsp neutral oil · dry pancake mixture with optional three tablespoons grated nagaimo

4. 4

   Step 4: To the batter bowl, add the cabbage (3 cup), green onions (3), eggs (2), protein, tenkasu (½ cup), benishoga and any other fillings you’re using except pork belly/bacon. Stir just until mixed.

   Uses 3 cup cabbage · 3 green onions · 2 eggs · 8 shrimp · ½ cup tenkasu (crispy tempura batter, optional) · 2 Tbsp beni shoga (red pickled ginger, not sushi ginger, optional) · dry mixture combined with dashi dissolved in water, optionally rested refrigerated

5. 5

   Step 5: Coat a flat skillet lightly with oil over medium heat. Spoon about 1 cup filled batter into a circle. If using thin pork belly or bacon, place it on top, pressing into the batter; a little batter at its edges helps it stick. Cook 4–5 minutes until deeply golden underneath, flip and cook another 4–5 minutes until browned and the pancake, shrimp and any pork topping are cooked through. Adjust heat so it cooks inside without burning.

   Cook each pancake side · 5 minUses thin pork belly slices or bacon · a little oil for the skillet · batter mixed with cabbage, green onions, eggs, chopped shrimp, optional tenkasu and beni shoga

6. 6

   Step 6: Once done, put the okonomiyaki sauce, Japanese mayo, aonori and katsuobushi on top. You can also serve a little extra beni shoga on the side. Serve while still hot, enjoy!

   Uses Okonomiyaki sauce (I use Otafuku brand and it's labeled "okonomi sauce") · Japanese mayonnaise · Aonori (crushed seaweed) · bonito flakes · extra red pickled ginger for optional serving · pancakes browned four to five minutes per side with optional thin pork topping cooked through