Nattō Okonomiyaki Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup water
- 2 eggs
- 1/2 cup chopped cabbage
- 1/4 cup chopped green onions
- 1/4 cup chopped nattō
- 1/4 cup cooked bacon bits
- 1/4 cup shredded cheddar cheese
- 1/4 cup okonomiyaki sauce
- 1/4 cup mayonnaise
- 1 tablespoon vegetable oil

Special Equipment Needed:
- Non-stick skillet or griddle
- Spatula
- Mixing bowl
- Whisk

Step-by-Step Instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. Add water and eggs to the dry mixture and whisk until smooth.
3. Add chopped cabbage, green onions, nattō, bacon bits, and shredded cheese to the batter and mix well.
4. Heat a non-stick skillet or griddle over medium heat and add vegetable oil.
5. Pour the batter onto the skillet and spread it out evenly to form a pancake shape.
6. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Drizzle okonomiyaki sauce and mayonnaise on top of the pancake.
8. Use a spatula to fold the pancake in half and press down gently.
9. Cook for an additional 1-2 minutes until the sauce and mayonnaise are heated through.
10. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 360
Total fat: 21g
Saturated fat: 6g
Cholesterol: 115mg
Sodium: 1020mg
Total carbohydrate: 29g
Dietary fiber: 1g
Total sugars: 6g
Protein: 14g

Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or rice flour.
- Instead of nattō, you can use tofu or shrimp.
- Instead of bacon bits, you can use ham or sausage.
- Instead of cheddar cheese, you can use mozzarella or Parmesan cheese.
- Instead of okonomiyaki sauce, you can use Worcestershire sauce or soy sauce.

Variations:
- Add sliced mushrooms or bell peppers to the batter.
- Use different types of cheese such as feta or blue cheese.
- Add a dash of hot sauce or chili flakes for extra heat.

Tips and Tricks:
- Make sure the skillet or griddle is hot before pouring the batter.
- Use a non-stick skillet or griddle to prevent the pancake from sticking.
- Don't overmix the batter as it can make the pancake tough.
- Use a spatula to press down gently on the pancake to help it cook evenly.

Storage Instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
Reheat leftover pancakes in the microwave or on a skillet over low heat until heated through.

Presentation Ideas:
Serve the pancake on a plate with a drizzle of okonomiyaki sauce and mayonnaise on top. Garnish with chopped green onions and sesame seeds.

Garnishes:
Chopped green onions and sesame seeds.

Pairings:
Serve with a side of miso soup or a green salad.

Suggested Side Dishes:
Miso soup or a green salad.

Troubleshooting Advice:
- If the pancake is sticking to the skillet, add more oil to the pan.
- If the pancake is not cooking through, lower the heat and cook for a longer time.

Food Safety Advice:
Make sure to cook the pancake until it is fully cooked through to prevent any foodborne illnesses.

Food History:
Okonomiyaki is a popular Japanese savory pancake that originated in Osaka in the 1930s. It is made with a batter of flour, water, and eggs, and typically includes cabbage, meat, seafood, and other ingredients. Nattō is a traditional Japanese food made from fermented soybeans.

Flavor Profiles:
The nattō adds a unique umami flavor to the pancake, while the okonomiyaki sauce and mayonnaise add a sweet and tangy flavor.

Serving Suggestions:
Serve the pancake hot with a side of miso soup or a green salad.

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Region: Japanese

Taste: Savory, Umami, Tangy, Salty, Spicy, Sour