Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- 1 egg
- 1/2 cup chopped wagasi (dried fish)
- 1/4 cup chopped green onions
- 1/4 cup shredded cabbage
- 1/4 cup grated carrots
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup bonito flakes
- Vegetable oil for cooking
Special Equipment Needed:
- Large non-stick skillet or griddle
- Spatula
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, baking powder, and salt. Mix well.
2. Add water and egg to the dry ingredients. Mix until smooth.
3. Add chopped wagasi, green onions, shredded cabbage, and grated carrots to the batter. Mix well.
4. Heat a large non-stick skillet or griddle over medium heat. Add enough vegetable oil to coat the bottom of the skillet.
5. Pour the batter onto the skillet, forming a large pancake. Cook for 3-4 minutes or until the bottom is golden brown.
6. Flip the pancake over using a spatula. Cook for another 3-4 minutes or until the other side is golden brown.
7. Spread mayonnaise and okonomiyaki sauce over the top of the pancake. Sprinkle bonito flakes on top.
8. Cut the pancake into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 14g
Carbohydrates per serving: 29g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of wagasi, you can use chopped cooked bacon or ham.
- Instead of green onions, you can use chopped onions or chives.
- Instead of cabbage, you can use shredded kale or spinach.
- Instead of mayonnaise, you can use sour cream or yogurt.
- Instead of okonomiyaki sauce, you can use Worcestershire sauce or barbecue sauce.
- Instead of bonito flakes, you can use shredded nori or sesame seeds.
Variations:
- Add chopped shrimp or squid to the batter for a seafood version.
- Add grated cheese to the batter for a cheesy version.
- Add sliced mushrooms or bell peppers to the batter for a vegetable version.
Tips and Tricks:
- Make sure the skillet or griddle is hot enough before pouring the batter.
- Use a spatula to press down on the pancake while cooking to ensure even browning.
- You can make smaller individual pancakes instead of one large pancake.
- Serve with additional okonomiyaki sauce and mayonnaise on the side for dipping.
Storage Instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the pancake on a large plate and garnish with additional bonito flakes and green onions.
Garnishes:
Bonito flakes, green onions, sesame seeds, nori
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 evenly.
- If the pancake is sticking to the skillet, make sure there is enough oil and try using a non-stick skillet.
Food Safety Advice:
Make sure to cook the pancake thoroughly to avoid any foodborne illnesses.
Food History:
Okonomiyaki is a savory Japanese pancake that originated in Osaka in the 1930s. It is a popular street food in Japan and can be found in many restaurants and food stalls.
Flavor Profiles:
Savory, umami, slightly sweet
Serving Suggestions:
Serve hot as a main dish or appetizer.
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Region: Japanese