Your session has expired.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 578kcal 28%
Fat 28g 43%
Saturated Fat 9g 45%
Carbohydrates 55g 18%
Fiber 3g 12%
Sugar 11g 22%
Protein 25g 50%
Cholesterol 195mg 65%
Sodium 750mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

justonecookbook.com

Okonomiyaki

Name: Okonomiyaki
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: For the Base Batter:; 1 cup all-purpose flour (plain flour) (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off); ¼ tsp Diamond Crystal kosher salt; ¼ tsp sugar; ¼ tsp baking powder; 5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm); ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, orVegan Dashi); For the Okonomiyaki:; ½ head green cabbage (large; 1.4 lb, 640 g); ¼ cup pickled red ginger (beni shoga or kizami beni shoga); ½ lb sliced pork belly (8 slices; you can slice your own; or substitute shrimp, squid, or mushrooms); 4 large eggs (50 g each w/o shell); ½ cup tenkasu/agedama (tempura scraps) (get from Amazon); neutral oil (for cooking the okonomiyaki); For Serving:; okonomiyaki sauce (store-bought or make my quick okonomiyaki sauce recipe with sugar,oyster sauce,ketchup,and Worcestershire sauce; see the instructions below); toppings of your choice (typically Japanese Kewpie mayonnaise, katsuobushi (dried bonito flakes), aonori (dried green laver seaweed), pickled red ginger (beni shoga or kizami beni shoga), and chopped green onions/scallions)

Prep 15m

Cook 25m

Total 40m

This Okonomiyaki recipe features a base batter of flour, salt, sugar, baking powder, and yamaimo, mixed with dashi and combined with cabbage, red ginger, pork belly, eggs, and tenkasu. Cooked in neutral oil and served with okonomiyaki sauce, mayonnaise, bonito flakes, seaweed, pickled ginger, and green onions for a delicious Japanese pancake dish.

Cabbage

Pork Belly

Ingredients

4 servings

For The Base Batter

1 cup all-purpose flour (plain flour) (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off)

¼ tsp Diamond Crystal kosher salt

¼ tsp sugar

¼ tsp baking powder

5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm)

¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, orVegan Dashi)

For The Okonomiyaki

½ head green cabbage (large; 1.4 lb, 640 g)

¼ cup pickled red ginger (beni shoga or kizami beni shoga)

½ lb sliced pork belly (8 slices; you can slice your own; or substitute shrimp, squid, or mushrooms)

4 large eggs (50 g each w/o shell)

½ cup tenkasu/agedama (tempura scraps) (get from Amazon)

neutral oil (for cooking the okonomiyaki)

For Serving

okonomiyaki sauce (store-bought or make my quick okonomiyaki sauce recipe with sugar,oyster sauce,ketchup,and Worcestershire sauce; see the instructions below)

toppings of your choice (typically Japanese Kewpie mayonnaise, katsuobushi (dried bonito flakes), aonori (dried green laver seaweed), pickled red ginger (beni shoga or kizami beni shoga), and chopped green onions/scallions)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 578kcal 28%
Fat 28g 43%
Saturated Fat 9g 45%
Carbohydrates 55g 18%
Fiber 3g 12%
Sugar 11g 22%
Protein 25g 50%
Cholesterol 195mg 65%
Sodium 750mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Okonomiyaki

Ingredients

For The Base Batter

For The Okonomiyaki

For Serving

Steps

Nutrition Facts

Comments