Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup dashi stock
- 2 eggs
- 2 cups shredded cabbage
- 1/2 cup chopped green onion
- 1/2 cup cooked shrimp
- 1/2 cup cooked squid
- 1/4 cup chopped pickled ginger
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup bonito flakes
- 1/4 cup aonori (dried seaweed flakes)
Special Equipment Needed:
- Large non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until well combined.
2. Add the dashi stock and eggs to the mixing bowl. Whisk until the batter is smooth.
3. Add the shredded cabbage, green onion, cooked shrimp, cooked squid, and pickled ginger to the mixing bowl. Mix until the ingredients are evenly distributed.
4. Heat a large non-stick skillet over medium heat. Grease the skillet with cooking spray.
5. Pour the batter into the skillet, forming a large pancake. Cook for 5-7 minutes, or until the bottom is golden brown.
6. Flip the pancake over using a spatula. Cook for an additional 5-7 minutes, or until the other side is golden brown.
7. Drizzle the mayonnaise and okonomiyaki sauce over the top of the pancake. Sprinkle the bonito flakes and aonori over the top.
8. Cut the pancake into wedges and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Protein per serving: 18g
Carbohydrates per serving: 43g
Fiber per serving: 3g
Sugar per serving: 7g
Sodium per serving: 900mg
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Shrimp and squid can be substituted with any seafood of your choice.
- Pickled ginger can be substituted with fresh ginger.
Variations:
- Add sliced pork belly or bacon to the batter for a meatier version.
- Use different vegetables such as carrots, mushrooms, or bean sprouts.
- Top with additional toppings such as fried eggs or sliced avocado.
Tips and Tricks:
- Make sure to shred the cabbage thinly to ensure even cooking.
- Use a non-stick skillet to prevent the pancake from sticking.
- Flip the pancake carefully to avoid breaking it.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in the microwave or on a skillet over medium heat until heated through.
Presentation Ideas:
Serve the pancake on a large plate and garnish with additional bonito flakes and aonori.
Garnishes:
Bonito flakes, aonori, sliced green onion, sliced avocado, fried eggs.
Pairings:
Green tea, sake, Japanese beer.
Suggested Side Dishes:
Miso soup, edamame, seaweed salad.
Troubleshooting Advice:
- If the pancake is not cooking evenly, try adjusting the heat or spreading the batter out more thinly.
- If the pancake breaks when flipping, try using two spatulas to flip it over.
Food Safety Advice:
Make sure to cook the seafood thoroughly before adding it to the batter.
Food History:
Okonomiyaki is a Japanese savory pancake that originated in Osaka in the 1930s.
Flavor Profiles:
Savory, umami, slightly sweet, tangy.
Serving Suggestions:
Serve the pancake hot and fresh with additional toppings and sides.
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Region: Japanese