Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1 1/2 cups water
- 1/2 cup chopped green onions
- 1/2 cup shredded cabbage
- 1/2 cup katsuobushi (dried, smoked, and fermented skipjack tuna)
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup aonori (dried green seaweed flakes)
- 1/4 cup bonito flakes (dried, shaved fish flakes)
Special equipment needed:
- Griddle or large non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the eggs and water to the dry ingredients and mix until smooth.
3. Stir in the chopped green onions, shredded cabbage, and katsuobushi.
4. Heat the griddle or skillet over medium-high heat.
5. Pour 1/4 cup of the batter onto the griddle for each pancake.
6. Cook for 3-4 minutes on each side, or until golden brown.
7. Remove the pancakes from the griddle and place them on a serving plate.
8. Drizzle the mayonnaise and okonomiyaki sauce over the pancakes.
9. Sprinkle the aonori and bonito flakes on top.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Instead of katsuobushi, you can use other types of dried fish flakes such as shirasu or niboshi.
- Instead of okonomiyaki sauce, you can use Worcestershire sauce or tonkatsu sauce.
- Instead of aonori, you can use nori sheets cut into small pieces.
Variations:
- Add cooked shrimp or diced bacon to the batter for extra flavor.
- Use different vegetables such as sliced mushrooms or grated carrots.
- Make mini pancakes by using a tablespoon of batter for each pancake.
Tips and tricks:
- Make sure the griddle or skillet is hot before adding the batter to prevent sticking.
- Flip the pancakes carefully to avoid breaking them.
- Use a squeeze bottle to drizzle the sauces for a neat presentation.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or on a griddle until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with additional green onions and bonito flakes.
Garnishes:
Additional green onions, bonito flakes, or sesame seeds.
Pairings:
Serve with a side of miso soup or a Japanese-style salad.
Suggested side dishes:
Miso soup, Japanese-style salad, or edamame.
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 to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Okonomiyaki is a popular Japanese dish that originated in Osaka in the 1930s. It is a savory pancake made with flour, eggs, and a variety of ingredients such as cabbage, seafood, and meat.
Flavor profiles:
Savory, umami, smoky, and slightly sweet.
Serving suggestions:
Serve the pancakes hot with additional sauce and toppings on the side.
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Region: Japanese