Delicious Okonomiyaki Recipe with Freshly made Okonomiyaki Sauce

The Delicious Okonomiyaki Recipe provides an easy-to-follow guide for making this traditional Japanese savoury pancake. The dish combines flour, eggs, cabbage, and other ingredients, such as pork or seafood, to create a flavourful meal. The batter is mixed with the fillings, then cooked on a hot griddle until both sides are golden brown. It is typically garnished with okonomiyaki sauce, mayonnaise, seaweed flakes, and bonito flakes. This recipe is known for its versatility, allowing for personal preferences in terms of ingredients and toppings, making it a delightful option for any occasion.

Course Breakfast, Snack

Cuisine Asian-inspired

Keyword Delicious Okonomiyaki Recipe for Four, Japanese pancake, Japanese savoury pancake, Okonomiyaki Recipe

Prep Time 15

Cook Time 20

Servings People

Calories 92

Ingredients

200 g plain flour
200 ml water
4 eggs
1/2 head of cabbage, finely shredded
2 spring onions, thinly sliced
2 carrots, peeled and thinly sliced
80 g thinly sliced pork belly or bacon
Okonomiyaki sauce
mayonnaise
Oil for frying

For Okonomiyaki Sauce

Instructions

Making the Okonomiyaki Sauce

In a medium-sized bowl, combine the tomato ketchup, Worcestershire sauce, and soy sauce. Stir well until they are fully blended.
Add the honey or sugar to the mixture, stirring until it dissolves completely. If you prefer a slightly sweeter sauce, you can adjust the amount to taste.
Pour in the oyster sauce and mix thoroughly. This will give the sauce a richer depth of flavour.
If you're using Dijon mustard, add it now and stir until it's evenly distributed. This step is optional but adds a hint of tanginess to the sauce.
Taste the sauce and adjust any of the ingredients to your liking. You can add more soy sauce for saltiness, more ketchup for sweetness, or more Worcestershire sauce for tang.
Once you're satisfied with the taste, transfer the sauce toa small serving bowl or jar.

Making the Okonomiyaki

Start by sifting plain flour into a large mixing bowl, ensuring a smooth and lump-free base. Gradually add water, whisking continuously to blend it seamlessly with the flour. Once you achieve a smooth mixture, crack in the eggs and beat until well combined.
Add the eggs and mix well.
Fold in the cabbage, one of the sliced spring onions, and the carrots until well combined.

Cook the Okonomiyaki

Heat a non-stick frying pan or griddle over medium heat and add a little oil.
Pour a quarter of the batter onto the pan, shaping it into a round pancake about 2cm thick.
Place a few slices of pork belly or bacon on top of the pancake.
Cook for about 4-5 minutes on one side until golden brown, then flip and cook the other side for another 4-5 minutes.
Cook for about 4-5 minutes on one side until golden brown, then flip and cook the other side for another 4-5 minutes.

Add the Toppings

Once cooked, transfer the okonomiyaki to a serving plate.
Brush the top with okonomiyaki sauce and drizzle with mayonnaise.
Garnish with the remaining spring onion and pickled ginger if using.

Serve

Serve hot and enjoy this delightful Japanese pancake with friends or family.

Notes

Tips

Batter - The key to an ideal batter consistency lies in its thickness. It should be thick enough to hold its shape on a spoon but still fluid enough to pour easily. If it's too thick, add a bit more dashi; if it's too runny, incorporate a little more flour.

A helpful tip is to let the batter rest for about 15 minutes. This resting period allows the flour to fully absorb the liquid, creating a cohesive mixture that enhances the pancake's texture. During this time, the flavours meld together, making each bite incredibly delicious.

Follow these steps meticulously, and you'll have a batter that's ready to transform into a mouth-watering Japanese savoury pancake.

Pancake - To avoid common pitfalls, ensure the pan isn't overcrowded, which can make flipping difficult and lead to uneven cooking. Maintain a medium heat to prevent burning the outside while leaving the inside undercooked. If you find the edges are browning too quickly, reduce the heat slightly and extend the cooking time.

As the pancake cooks, you'll notice the delightful aroma of the cabbage and dashi mingling, creating an irresistible scent that will have everyone eagerly waiting to tuck in.

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