Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups water
- 2 eggs
- 1/2 head cabbage, shredded
- 4 green onions, thinly sliced
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked bacon, chopped
- 1/2 cup tenkasu (tempura bits)
- 1/2 cup beni shoga (pickled ginger)
- 1/2 cup okonomiyaki sauce
- 1/4 cup mayonnaise
- 1/4 cup aonori (dried seaweed flakes)
- 1/4 cup katsuobushi (dried bonito flakes)
Special equipment needed:
- Electric griddle or non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine flour, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together water and eggs. Add to the flour mixture and stir until smooth.
3. Add cabbage, green onions, shrimp, bacon, and tenkasu to the batter. Mix well.
4. Heat the griddle or skillet over medium heat. Grease with cooking spray or oil.
5. Pour 1/4 cup of the batter onto the griddle for each pancake. Cook for 3-4 minutes on each side or until golden brown.
6. Once cooked, transfer the pancakes to a plate.
7. Drizzle okonomiyaki sauce and mayonnaise over the pancakes.
8. Sprinkle with beni shoga, aonori, and katsuobushi.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 36g
- Protein: 10g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or pork.
- Bacon can be omitted for a vegetarian version.
- Tenkasu can be substituted with panko breadcrumbs.
- Beni shoga can be substituted with regular pickled ginger.
- Okonomiyaki sauce can be substituted with Worcestershire sauce.
Variations:
- Add sliced mushrooms, grated carrots, or bean sprouts to the batter.
- Use different types of meat or seafood.
- Make mini pancakes for a party appetizer.
Tips and tricks:
- Shred the cabbage thinly for a better texture.
- Use a non-stick skillet to prevent sticking.
- Flip the pancakes carefully to avoid breaking them.
- Keep the pancakes warm in the oven until ready to serve.
Storage instructions:
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on a griddle until heated through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with sauce and mayonnaise.
- Garnish with additional beni shoga, aonori, and katsuobushi.
Pairings:
- Serve with a side of miso soup or edamame.
Suggested side dishes:
- Yakisoba noodles
- Gyoza dumplings
- Japanese-style potato salad
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
- Make sure all ingredients are cooked properly before adding to the batter.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Okonomiyaki is a popular Japanese dish that originated in Osaka in the 1930s. It is often referred to as a "Japanese pancake" or "Japanese pizza."
Flavor profiles:
- Savory, umami, slightly sweet, tangy
Serving suggestions:
- Serve as a main dish or as a snack.
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Region: Japanese