Easy Okonomiyaki Recipe
This Easy Okonomiyaki recipe will give you a taste of Japan and it is ready in 30 minutes! It's a Japanese savory pancake that combines cabbage, ginger, green onions, and shrimp into the batter and then adds bacon and tasty Japanese toppings for an incredible mix of flavors.
Servings: 2 Pancakes
Calories: 865kcal
Equipment
Ingredients
INGREDIENTS
- 1 cup okonomiyaki flour
- 2/3 cup water
- 2 eggs or ½ cup of egg substitute
- 4 cups of green cabbage with thick veins removed and cut into 1” x ¼” strips
- 2 stalks of green onions thinly sliced diagonally
- 1 oz. of red pickled ginger
- ¼ cup of Tempura bits Tenkasu
- 6 strips of center cut bacon cut into 3" pieces
OPTIONAL
- ½ cup of raw shrimp peeled, deveined and cut into 1/2" pieces
TOPPINGS
- Okonomi Sauce
- Kewpie Mayonnaise Japanese Mayonnaise
- Bonito flakes Katsuobushi
- Seaweed flakes Aonori
Instructions
- Preheat the griddle to 400 degrees F (you can also use a non-stick pan or skillet).
- In a large mixing bowl, use a whisk to combine the Okonomiyaki Flour and water until the okonomiyaki batter is smooth.
- Add the cabbage, onions, tempura bits, pickled ginger and shrimp (if you are including the optional shrimp) into the okonomiyaki batter and mix well for at least 30 seconds so that the cabbage is well coated.
- Add the eggs into the mixture and mix lightly for about 15 seconds so that the eggs are just combined with the cabbage.
- Oil the preheated griddle. Use ½ of the mixture for each pancake and pour onto the griddle (cook each pancake separately).
- Use a large, wide pancake spatula to gently flatten and form the pancakes until they are about 12” in diameter and about ¾” thick. Do not push down too hard with the spatula as you want a fluffy pancake.
- Add the bacon pieces to cover the top of the pancake without overlapping them.
- Cook for about 3 minutes, then use 2 large, wide pancake spatulas to flip the pancake over so that the bacon side is down and cook for 4 minutes.
- Flip the pancake over again so that the bacon side is back on top and cook for 3 minutes or until the pancake is firm and browned, but not burnt.
- Remove the pancake to a plate and drizzle okonomi sauce in a back and forth pattern. Drizzle the pancake with Kewpie mayonnaise in a back and forth pattern that is perpendicular to the okonomi sauce. Sprinkle with the Aonori (seaweed flakes). Sprinkle with the Katsuobushi (bonito flakes) and watch them move due to the heat.
Video
Notes
Please note that you can also use the pickled ginger as a topping to taste instead of mixing it into the batter. Both ways are delicious!
Nutrition
Serving: 1serving | Calories: 865kcal | Carbohydrates: 93g | Protein: 50g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 400mg | Sodium: 2101mg | Fiber: 11g | Sugar: 17g
