Recipes - Japanese

Okonomiyaki (Japanese Pancake)


Okonomiyaki is also known as "Japanese Pancake" or at times "Japanese Pizza". This is the perfect recipe to gather your cabbage and bacon scraps, add flour, eggs and other ingredients, and whip up a whole new delicious dish. The tonkatsu sauce and Japanese mayonnaise drizzle are key to take this dish to the next level.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course:
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

400g pork belly
600g cabbage (core removed and finely shredded)
100g spring onion (finely sliced)
50g pickled ginger (pink, finely sliced)
100g calamari (cut to bite size)
Vegetable oil (for cooking)

Batter

150g plain flour
8 eggs
200ml water
15g baking powder

Toppings

Tonkatsu sauce (to taste)
Japanese Mayonnaise (to taste)
50g bonito flakes
20g yaki nori sheet (cut into strips)




Steps:
  1. Partially freeze pork belly. Slice pork belly into thin pieces.
  2. Batter: Combine and mix all ingredients in a large mixing bowl.
  3. Add cabbage, spring onion, pickled ginger and calamari to batter mix.
  4. Heat oil in a non-stick pan over medium heat. Add 150ml of mix to frying pan, then 5-6 slices of pork belly. Cook okonomiyaki until bottom is golden brown. Flip over.
  5. Cook the other side until it is thoroughly cooked and golden brown.
  6. Flip the okonomiyaki again and place on a plate.
  7. Top with tonkatsu sauce, mayonnaise, bonito flakes and yaki nori strips. Serve hot.

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Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

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Okonomiyaki is also known as "Japanese Pancake" or at times "Japanese Pizza". This is the perfect recipe to gather your cabbage and bacon scraps, add flour, eggs and other ingredients, and whip up a whole new delicious dish. The tonkatsu sauce and Japanese mayonnaise drizzle are key to take this dish to the next level.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course:
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

400g pork belly
600g cabbage (core removed and finely shredded)
100g spring onion (finely sliced)
50g pickled ginger (pink, finely sliced)
100g calamari (cut to bite size)
Vegetable oil (for cooking)

Batter

150g plain flour
8 eggs
200ml water
15g baking powder

Toppings

Tonkatsu sauce (to taste)
Japanese Mayonnaise (to taste)
50g bonito flakes
20g yaki nori sheet (cut into strips)

Instructions
  1. Partially freeze pork belly. Slice pork belly into thin pieces.
  2. Batter: Combine and mix all ingredients in a large mixing bowl.
  3. Add cabbage, spring onion, pickled ginger and calamari to batter mix.
  4. Heat oil in a non-stick pan over medium heat. Add 150ml of mix to frying pan, then 5-6 slices of pork belly. Cook okonomiyaki until bottom is golden brown. Flip over.
  5. Cook the other side until it is thoroughly cooked and golden brown.
  6. Flip the okonomiyaki again and place on a plate.
  7. Top with tonkatsu sauce, mayonnaise, bonito flakes and yaki nori strips. Serve hot.

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