WatchAppetite

Say oishi to this savory Japanese pancake!

2 weeks ago

Say oishi to this savory Japanese pancake!

 

okonomiyaki

Here’s a Japanese version of pancakes that will give you endless amount of comfort. Also known as Osaka soul food, okonomiyaki is a plate full of fillings and toppings that you can mix ‘n match according to your preference! Even better, you can use up your leftovers to create this savory dish!

 

Okonomiyaki
Makes 5-6 servings

 

BATTER AND FILLING

1 cup All-purpose flour

Pinch of salt

¼ tsp White sugar

½ tsp Baking powder

2 Tbsps Cornstarch

¾ cup Water

1 tsp Hondashi

1 tsp Mirin

4 Large eggs

¼ cup Japanese breadcrumbs (panko)

1 cup Squid, cleaned and chopped (mouth and quill removed)

1 Whole cabbage, finely chopped

1 tsp Vegetable oil

 

TOPPINGS

6 Bacon slices

Bonito flakes

Nori flakes

Chopped green onions

Okonomiyaki sauce

Japanese mayonnaise

  1. In a large bowl, combine all-purpose flour, salt, sugar, baking powder, cornstarch, water, hondashi, and mirin. Mix well, cover and keep in the refrigerator for about an hour.
  2. Next, add eggs, panko, and squid to the chilled batter. Season with salt and pepper then mix well. Next, fold in the chopped cabbage.
  3. To cook, heat some oil in a non-stick pan over medium to high heat. Place a scoop of batter on the pan, forming a round pancake. Do not flatten it too much.
  4. Place 2-3 slices of bacon on top of the okonomiyaki. When the bottom is nicely brown, turn it over to cook the other side. Cover the pan and cook for another ten minutes.
  5. Transfer the okonomiyaki to a big plate. Top with bonito flakes, nori flakes, and chopped green onions. Drizzle with Japanese mayonnaise and okonomiyaki sauce.

 

Recipe by Celine Clemente-Lichauco
Photographed by Floyd Jhocson of Studio 100

 

Turn your pancakes upside down with these different ways to create a stack:

Banana Buckwheat Pancakes

Classic Buttermilk Pancakes and Waffles

Haemul Gochujang Jeon

Add A Comment

Leave a reply

Your email address will not be published.