Okonomiyaki お好み焼き (Japanese Pancake)

Okonomiyaki お好み焼き (Japanese Pancake)

Ingredients:

1 cup All-purpose Flour

3/4 cup Dashi or Water

1 large Egg

1/4 head Cabbage, finely chopped

3 Tbsp Green Onions

1/4 cup Tenkasu (Tempura Flakes) or Surimi Flakes

6 pcs Bacon Strips, sliced or 1/2 cup finely shredded Pork

Canola Oil

Additional Ingredients: *optional

Squid or Octopus, finely diced or minced

Onion, sliced

Surimi, shredded

Extra Toppings/Garnishing:

Katsuobushi (Bonito Flakes)

Sakura Ebi (dried Shrimps)

Benishoga (pickled Red Ginger)

Aonori (Green Laver)

Sauce:

Okonomiyaki Sauce (or Tonkatsu Sauce)

Japanese Mayonnaise

Instructions:

In a large bowl, add-in flour. Pour-in dashi and mix well to make a batter.

Then, cover the bowl with a plastic wrap and allow batter to rest for about an hour in the fridge.

Mix chopped cabbage, green onion, and tenkasu/surimi flakes into the batter. Add-in egg, and stir.

Heat a pan or skillet, and oil lightly.

Pour the batter into the pan and make a round shape. Cook for about 5~7 minutes.

Slightly fry a couple slices of bacon/pork on the side, and place the them on top of the okonomiyaki.

Flip the okonomiyaki and cook for about 5 minutes, or until cooked through.

Flip the okonomiyaki again and drizzle okonomiyaki sauce (or tonkatsu sauce) and mayonnaise on top.

Sprinkle toppings (Sakura Ebi, Katsuobushi, Benishoga, Aonori) over the sauce.

Serve warm on a plate, and Enjoy

I used this tonkatsu sauce.

I used this katsuobushi. 

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(Homemade) Okonomiyaki お好み焼き Sauce

Ingredients:

1/4 cup Ketchup

1/4 cup Worcestershire Sauce

1 tsp Acacia Honey or Refined Sugar

Instructions:

In a small bowl, Add-in all the ingredients.

Mix well.

Use on Okonomiyaki.

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.

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(Homemade) Tonkatsu 豚カツ Sauce

Ingredients:

1 cup Ketchup

1/2 cup Worcestershire Sauce
1/2 cup Sake
1/4 cup Mirin
1 tsp Ginger Powder
1 tsp Garlic Powder
1/4 cup Acacia Honey or Refined Sugar

Instructions:
In a saucepan, add-in all the ingredients and bring to a boil over medium heat; Stir occasionally.
Reduce tp a simmer for 25~30 minutes, skimming any foam the rises to the top.

Use on Okonomiyaki (Japanese Pancake) or Tonkatsu (Japanese deep-fried breaded pork cutlet).

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.

Easy Okonomiyaki (Gluten-free) 簡単 お好み焼き風 (グルテンフリー レシピ)

Easy Okonomiyaki (Gluten-free) 簡単 お好み焼き風 (グルテンフリー レシピ)

Ingredients:
2 pcs Bacon Strips
2 pcs Surimi Sticks (Imitation Crab meat)
150 g Cabbage, shredded
25 cm Leek, sliced
2 Eggs, well-beaten
Salt and Pepper
Cooking Oil

Extra Toppings/Garnishing:
Katsuobushi (Bonito Flakes) *optional
Aonori (Green Laver) *optional

Sauces:
Okonomiyaki Sauce
Japanese Mayonnaise

Instructions:
Slice the bacon strips and surimi sticks thinly.
In a heated pan, fry the bacon.
Add-in the cabbage and leeks, cook until wilted.
Remove from heat; transfer in a medium bowl, and set aside to cool.
Add-in the surimi, mix well.
Pour-in the beaten eggs, and season with salt and pepper.
Mix until well-distributed.

In a large pan, heat cooking oil.
Spread half of the batter.
Cover with lid, and cook on low for 3 minutes.
Flip it over, cover with lid, and cook for another 3 minutes until golden brown.
Serve on a plate, spread okonomi sauce on top, and drizzle with mayo.
Sprinkle aonori and top with katsuoboshi.

Serve and Enjoy!!

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(Homemade) Okonomiyaki お好み焼き Sauce

Ingredients:

1/4 cup Ketchup

1/4 cup Worcestershire Sauce

1 tsp Acacia Honey or Refined Sugar

Instructions:

In a small bowl, Add-in all the ingredients.

Mix well.

Use on Okonomiyaki.

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.