Japanese recipes Recipes

Okonomiyaki – japanese cabbage pancake

Okonomiyaki (literal translation is “everything you like, fried”) is a cabbage pancake with all kinds of toppings and a big hit of Japanese street food. Everyone can add what they want to the basic recipe. My favorite additions are sausage or bacon. I have been making a recipe for my beloved okonomiyaki for several years. I have the impression that it is perfect now, so I can share it with others. I know that not everyone can be convinced of a cabbage pancake, but I havn’t met a person who wouldn’t like it. Just try it!

-4 cups of finely chopped white cabbage
-1/2 cup of chopped chives (can be omitted)
-1 nori sheet (if you do not like it does not have to be)
-2 eggs
-3/4 cups of water (or dashi as in the original recipes)
-1 cup of wheat flour (you can use whole grain)
-2 heaped tablespoons of potato flour
-1 teaspoon of baking powder
-1/2 teaspoons of salt
-frying oil
-sausage or bacon
– other additives, if necessary

Okonomiyaki sauce
-3 tablespoons of Worcester sauce
-3 tablespoon of ketchup
-3 teaspoons of honey
-1/2 teaspoon ginger powder
-1 tablespoon of soy sauce

1.Chop cabbage, chives and nori. Salt and set aside to slightly soften. After 15 minutes, add chives and nori.

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2. Make the batter: mix wheat flour with potato flour and baking powder. Add eggs and water. Mix everything thoroughly into a smooth batter. Add the cabbage to the batter and mix thoroughly.

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3. Chop sausage (or bacon).


4. Put the pan on low heat, pour about ½ teaspoon of oil (frying pan with non-stick surface is the best). Put a portion of the cabbage batter (about ½ cup), put the pieces of sausage (or other additives), cover with a lid and cook for about 3-4 minutes (the edges should lightly cut), then gently roll over on the other side (sausage down) also covering the lid, cook about 2 to 3 minutes. It is important that the fire is not too big, because the sausage (or bacon) can burn (unless someone likes it).

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5. Make an okonomiyaki sauce. Mix all the ingredients together and heat them slightly to make everything combine nicely.

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Serve with okonomiyaki sauce (or ketchup) and mayonnaise, sprinkle with dried tuna flakes (katsuobushi). Unfortunately, such a rarity can be found mostly on the Internet, but it’s worth it because it turns up the taste of the whole dish. For many years I ate okonomiyaki without it, but once I tried it, I don’t want to eat differently.



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