Things to know about Okonomiyaki Recipe
Japanese Traditional Vegetable Pancake from Osaka – Okonomiyaki is also known as a Japanese Pizza, but I think it is similar between a frittata and a savory pancake. The main ingredients are flour, egg, cabbage, pork, or other meat of your choice. Also, it comes with tempura scraps or tenkasu and top with various condiments like okonomiyaki sauce, mayonnaise, dried bonito flakes, and dried seaweed.
It was first served in Japan during World War II and became a very popular dish right after the war. The basic crepe recipe was dated back to the Edo period from 1683 to 1868. It was a special dessert back then served during Buddhist ceremonies. During the 20s and the 30s, the dish evolved into a savory pancake with the addition of sauces, and the dish was called Yoshokuyaki. The name Okonomiyaki was first introduced in Osaka in the 1930s became a favorite snack all over Japan. The addition of mayonnaise was first tried inside a restaurant in Osaka in 1946.
Delicious Japanese Traditional Vegetable Pancake from Osaka. Authentic Recipe of Okonomiyaki.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 mL (6.76 floz) Water
- 1 tsp Kombu Dashi Powder
- 160 grams (5.64 oz) All Purpose Flour – Plain Flour
- 4 pcs Egg
- 1/4 tsp Salt
- 1/4 tsp White Sugar – Regular Sugar – Granulated Sugar
- 480 grams (16.93 oz) Cabbage Finely chopped
- 40 grams (1.41 oz) Spring Onion – Scallion – Green Onion Chopped
- 40 grams (1.41 oz) Tenkasu – Agedama
- 160 grams (5.64 oz) Pork Thinly sliced
- 1 tsp Dry Tuna Flake – Katsuobushi – Okaka – Dry Bonito Flake Garnish
- 1 tsp Pickled Ginger – Sushi Ginger – Gari Garnish
- 1 tbsp Olive Oil
- 1/4 cup Okonomiyaki Sauce
- 1/4 cup Japanese Mayonnaise
- Prepare and measure all ingredients accurately ahead of time.
- Chopped and cut all vegetables, drain well to remove excess water.
- In a small bowl, dissolve the dashi powder in water.
- In a large bowl, combine the flour, salt, and sugar. Add in the dashi stock and mix thoroughly. Set it aside.
- Divide the vegetables into four (depending on the number of eggs needed in the recipe) equal parts and put them in separate mixing bowls.
- Add one egg to each bowl of vegetables.
- Divide the flour and dashi mixture depending on the number of bowls of vegetables made and add it to each bowl.
- Mix all ingredients using a fork.
- Set the pan over medium heat, and then pour the vegetable mixture with egg and dashi stock on the cooking pan.
- Spread it evenly around the pan.
- Put some bonito flakes and the sliced pork on top of the pancake.
- Once the edge of the pancake becomes firm, flip it over.
- Cover the pan to allow the steam to cook the rest of the pancake for a few minutes.
- Flip it over again and check if the meat is already cooked.
- Once cooked, take it out of the pan and transfer it to a serving plate.
- Garnish it with pickled ginger, bonito flakes, Japanese mayonnaise, and okonomiyaki sauce on top. Serve the pancake while still hot.
— Specific Atributes of This Recipe:
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