How To Make Okonomiyaki (Japanese Pancake)
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 2 cups all-purpose flour
- 1¾ cups dashi stock
- 2 large eggs
- 2 cups shredded cabbage
- 4 green onions, sliced
- 1 cup sliced cooked meat or seafood (such as pork, shrimp, or squid)
- ¼ cup pickled ginger
- ¼(dried green seaweed)
- Katsuobushi (bonito flakes)
Instructions
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In a large bowl, whisk together the flour, dashi stock, eggs, soy sauce, mirin, and baking powder.
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Add the shredded cabbage, green onions, cooked meat or seafood, pickled ginger, and tenkasu to the batter. Mix well to combine.
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Heat a large non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
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Spoon ¼ of the batter onto the skillet and spread into a circle about 6 inches in diameter. Cook for 3-4 minutes until the bottom is golden brown.
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Flip the pancake and cook for an additional 3-4 minutes until the other side is golden brown.
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Remove the pancake from the skillet and keep warm. Repeat with the remaining batter.
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Serve the Okonomiyaki pancakes drizzled with okonomiyaki sauce and mayonnaise. Sprinkle with aonori and katsuobushi. Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 10.5g
- Saturated Fat : 2g
- Cholesterol : 142mg
- Sodium : 875mg
- Total Carbohydrates : 45g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 12g
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