Okonomiyaki
Japanese savory pancake made with cabbage, flour batter, and protein, pan-fried until crispy. Topped with sauce, mayo, bonito flakes, and aonori powder.
Ingredients
Method
Shred the red cabbage and chop the green onion; dice the bacon or pork belly.
In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk the egg with vegetable broth.
Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix. The batter should be slightly lumpy.
Heat vegetable oil in a 12-inch non-stick skillet over medium-high heat. Working in batches, pour half the batter into the pan and spread into a 6-inch disc.
Top the batter with half the shredded cabbage, half the green onion, and half the diced bacon, pressing gently into the batter.
Cook for 4–5 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for 3–4 minutes until firm and browned.
Transfer to a plate and repeat with remaining batter, cabbage, green onion, and bacon.
Drizzle each okonomiyaki with tonkatsu sauce and mayonnaise in a crosshatch pattern. Sprinkle with sesame seeds and shredded nori.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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