Japanese Okonomiyaki

Ingredients

• 0.25 Cabbage (Thinly sliced or shredded; the creator specifies using only one-quarter of the cabbage.)
• 1 Green onion (Stem, finely sliced)
• 0.75 cup Flour
• 1 cup Water (The transcript mentions a little extra water without specifying the amount.)
• 0.75 cup Panko (The description indicates that tempura bits would be more traditional; the transcript mentions 1/2 cup, but the quantity from the description is retained.)
• 2 Eggs (The transcript indicates that they are added to the batter.)
• 1 tsp Baking powder
• 1 tsp Salt
• Dashi (A small amount, according to the transcript; quantity unspecified.)
• 2 tbsp Ketchup (For the okonomiyaki sauce)
• 1 tbsp Worcestershire sauce (For the okonomiyaki sauce)
• 1 tbsp Oyster sauce (For the okonomiyaki sauce)
• 1 tbsp Soy sauce (For the okonomiyaki sauce)
• 1 tbsp Honey or sugar (Choose one or the other; the creator uses very spicy honey.)
• Avocado oil (A little, for lightly oiling the pan; quantity unspecified.)
• Bacon or pork belly (To arrange on top of the pancake; quantity unspecified. The transcript shows bacon.)
• Kewpie mayonnaise (For topping; quantity unspecified.)
• Pickled red ginger (For topping; mentioned only in the description.)
• Dried bonito flakes (For topping; mentioned only in the description.)
• Aonori (Powdered seaweed for topping; quantity unspecified.)
• Furikake (For topping; composition unspecified.)

Steps

1. 1

   Remove the cabbage core. Thinly slice or shred one-quarter of the cabbage and place it in a large bowl.

2. 2

   Finely slice the green onion stem. Add it to the cabbage and mix lightly.

3. 3

   In another bowl, whisk together the water and eggs. Add the flour, panko, dashi, salt, and baking powder, then whisk until smooth.

4. 4

   Pour the batter over the cabbage and green onions, then mix to coat them thoroughly. Let rest for 5 minutes.

5. 5

   Prepare the okonomiyaki sauce: whisk together the ketchup, Worcestershire sauce, oyster sauce, soy sauce, and honey or sugar.

6. 6

   Heat a pan over medium heat. Add a little avocado oil to lightly coat it.

7. 7

   Pour the cabbage mixture into the hot pan and cook until the bottom is crisp.

8. 8

   Flip the pancake. The transcript indicates transferring it to a plate and then flipping it again to return it to the pan.

9. 9

   Brush the top with okonomiyaki sauce, then arrange the bacon or pork belly on top. Cook for about 5 minutes, until the bottom is crisp, then flip the pancake and continue cooking until the bacon is fully cooked and crisp.

10. 10

    Blot away excess bacon grease with paper towels, as the creator does in the transcript. Transfer the okonomiyaki to a plate.

11. 11

    Drizzle with additional okonomiyaki sauce, then top with Kewpie mayonnaise, pickled red ginger, dried bonito flakes, aonori, and furikake, as available.

Notes

The description gives 3/4 cup of panko, while the transcript says 1/2 cup; the quantity from the description has been retained. The transcript also mentions a little extra water without a measurement. The exact cooking time before the first flip is not specified. The description suggests using tempura bits instead of panko. The creator specifies that this version is not entirely authentic.

Nutrition per serving

• main course
• snack
• Japanese cuisine
• vegetarian without bacon
• pan-fried
• cabbage
• comfort food