Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 cups water
- 2 eggs
- 2 cups cabbage, shredded
- 1/2 cup green onions, chopped
- 1 cup cooked yakisoba noodles
- 1/2 cup cooked bacon, chopped
- 1/2 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup katsuobushi (dried bonito flakes)
- 1/4 cup aonori (dried green seaweed flakes)
Special equipment needed:
- Large non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
2. Add water and eggs to the dry ingredients and whisk until smooth.
3. Add shredded cabbage, green onions, cooked yakisoba noodles, and chopped bacon to the batter and mix well.
4. Heat a large non-stick skillet over medium heat and add a little oil.
5. Pour the batter into the skillet and spread it evenly with a spatula.
6. Cook for 5-7 minutes or until the bottom is golden brown.
7. Flip the okonomiyaki over and cook for another 5-7 minutes or until the other side is golden brown.
8. Mix mayonnaise and okonomiyaki sauce in a small bowl.
9. Spread the sauce mixture over the top of the okonomiyaki.
10. Sprinkle katsuobushi and aonori over the sauce.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 24g
Carbohydrates: 67g
Protein: 17g
Substitutions for ingredients:
- You can use any type of noodles instead of yakisoba noodles.
- Instead of bacon, you can use ham, sausage, or shrimp.
- If you don't have okonomiyaki sauce, you can use Worcestershire sauce or barbecue sauce.
Variations:
- Add shrimp or chicken to the batter for a protein boost.
- Use different vegetables such as carrots, bell peppers, or mushrooms.
- Add cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter.
- Use a spatula to press down the okonomiyaki to ensure even cooking.
- Don't flip the okonomiyaki too early or it may fall apart.
- Serve with pickled ginger or pickled vegetables for added flavor.
Storage instructions:
Okonomiyaki 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:
Cut the okonomiyaki into wedges and serve on a plate with a side of pickled ginger.
Garnishes:
Katsuobushi and aonori
Pairings:
Green tea or sake
Suggested side dishes:
Miso soup, edamame, or cucumber salad
Troubleshooting advice:
- If the okonomiyaki is too thick, add a little more water to the batter.
- If the okonomiyaki is falling apart, press down with a spatula and cook for a little longer.
Food safety advice:
Make sure all ingredients are cooked properly before adding them to the batter.
Food history:
Okonomiyaki is a popular Japanese dish that originated in Osaka in the 1930s. It is often referred to as a "Japanese pancake" or "Japanese pizza" and is made with a batter of flour, water, and eggs, and filled with various ingredients such as cabbage, meat, seafood, and noodles.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve hot with pickled ginger or pickled vegetables on the side.
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Region: Japanese