Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups water
- 2 eggs
- 2 cups shredded cabbage
- 1/2 cup chopped green onions
- 1/2 cup chopped cooked shrimp
- 1/2 cup chopped cooked bacon
- 1/2 cup chopped cooked chicken
- 1/2 cup chopped cooked pork
- 1/2 cup chopped cooked beef
- 1/2 cup okonomiyaki sauce
- 1/4 cup mayonnaise
- 1/4 cup katsuobushi (dried bonito flakes)
- 1/4 cup aonori (dried seaweed flakes)
Special equipment needed:
- Large non-stick skillet or griddle
- Spatula
- Mixing bowls
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
2. In another mixing bowl, whisk together the water and eggs.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Add the shredded cabbage, green onions, shrimp, bacon, chicken, pork, and beef to the batter and mix until evenly distributed.
5. Heat a large non-stick skillet or griddle over medium-high heat.
6. Scoop about 1/2 cup of the batter onto the skillet and spread it out into a circle.
7. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
8. Repeat with the remaining batter.
9. Drizzle the okonomiyaki sauce and mayonnaise over the top of each okonomiyaki.
10. Sprinkle the katsuobushi and aonori over the top.
11. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 361
- Fat: 14g
- Carbohydrates: 39g
- Protein: 18g
- Sodium: 1029mg
- Sugar: 7g
Substitutions for ingredients:
- Instead of shrimp, use crab or lobster.
- Instead of bacon, use ham or sausage.
- Instead of okonomiyaki sauce, use Worcestershire sauce or barbecue sauce.
- Instead of katsuobushi, use furikake or sesame seeds.
- Instead of aonori, use nori or chives.
Variations:
- Add sliced mushrooms or bell peppers to the batter.
- Use different meats or seafood, such as scallops or squid.
- Make a vegetarian version by omitting the meat and adding more vegetables, such as carrots or zucchini.
Tips and tricks:
- Make sure to cook the okonomiyaki until it is golden brown and cooked through.
- Use a spatula to flip the okonomiyaki carefully.
- Serve the okonomiyaki hot with extra sauce and toppings on the side.
Storage instructions:
- Store leftover okonomiyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the okonomiyaki in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the okonomiyaki on a large platter with extra sauce and toppings on the side.
- Garnish with fresh herbs or sliced green onions.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a cold beer or sake.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the okonomiyaki is not cooking through, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the okonomiyaki to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Okonomiyaki is a Japanese savory pancake that originated in the city of Osaka in the 1930s.
Flavor profiles:
- Savory, umami, slightly sweet, tangy
Serving suggestions:
- Serve the okonomiyaki as a main dish for lunch or dinner.
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Region: Japanese