Osaka-Style Okonomiyaki

Craving a taste of Osaka? This okonomiyaki recipe is your ticket! Fluffy, savoury, and loaded with cabbage. A fun, quick Japanese veggie recipe! Get the secrets now.

Right then, let's get started! ever found yourself craving something savoury and utterly delicious? the answer my friend, might just be an okonomiyaki recipe .

Think of it as a japanese savoury pancake, a little bit like a cross between a pizza and an omelette.

Honestly, it's proper good scran!

Osaka-Style Okonomiyaki: Your Ultimate Savoury Pancake

This okonomiyaki recipe isn't just any old recipe; it's an osaka-style okonomiyaki, a beloved japanese street food. originating from osaka, it's a dish packed with flavour, mainly thanks to the sweet cabbage recipe foundation and those savoury toppings.

It's comfort food taken to a whole new level.

What's the Fuss About Recipe Cabbage , Then?

Okonomiyaki might sound fancy, but don't let that put you off. this recipe cabbage creation is moderately easy and takes about 45 minutes from start to finish.

It yields two servings, perfect for sharing... or not. you could even enjoy it as a cabbage breakfast , honestly!

Why You'll Absolutely Love This Okonomiyaki Recipe

This dish boasts a good dose of vitamin c from all that cabbage, making it a reasonably healthy option. it's ideal for a casual weekend lunch or even a fun dinner party dish.

What makes this okonomiyaki recipe truly special is its customisable nature. you can add all sorts of things. that and the delightful combination of textures and flavours – the crispy exterior, the fluffy interior, and that umami-rich sauce.

Mwah! chefs kiss! it's one of the most delicious japanese veggie recipes .

Now, let's move on to gathering your ingredients. Next, you need to remember the ingredients to buy for this recipe with green onions

Right then, let's get cracking on this okonomiyaki recipe , shall we? think of it as a savoury japanese pancake.

It is a bit like a culinary "everything but the kitchen sink" kind of dish. absolutely smashing.

Getting Started: What You Need

Alright, before we get our aprons on, let's gather the troops. This ain't just any pancake recipe, mind you. This is a Japanese veggie recipe masterpiece waiting to happen.

Main Ingredients for Our Okonomiyaki Recipe

First things first, the heart of our okonomiyaki recipe :

• Flour: 1 cup (120g) all-purpose flour.
• Dashi: ¾ cup (180ml) of dashi. It can be water + ½ tsp dashi powder.
• Egg: Just 1 large egg, nothing fancy.
• Tenkasu: 1 tbsp of tenkasu. It's optional but so good.
• Salt: ¼ tsp of salt.
• Cabbage: 4 cups . Finely shredded, that's about ½ a small head.

Now, the protein.

• Pork Belly: 4 oz (115g) thinly sliced pork belly. Bacon works.
• Green Onions: 2 green onions , thinly sliced. Essential.
• Benishoga: 2 tbsp . Finely chopped if you fancy it.
• Sakura Shrimp: 1 tbsp of dried sakura shrimp.
• Vegetable Oil: 2 tbsp , for cooking.

Seasoning and Flavors

Let's talk flavour town!

• Okonomiyaki Sauce: This is the absolute must. Adds the umami kick.
• Japanese Mayonnaise: Kewpie if you can get it. Its the top!
• Aonori: Dried seaweed flakes. Adds a lovely sea flavour.
• Katsuobushi: Dried bonito flakes. These dance when warm.
• Sesame seeds: A sprinkle for extra flair, optional.

Honestly, sometimes i cheat and just use a ready-made japanese cabbage seasoning mix. shhh, don't tell anyone! for a cabbage breakfast ideas , i've used some variations but, always keep in mind the basics.

Essential Gear

Right, tools of the trade:

• Mixing bowl: A big one, for all that sweet cabbage recipe goodness.
• Skillet: Large and non-stick.
• Spatula: Wide and thin is best for flipping this bad boy. A must for any recipe with green onions . Honestly, flipping this thing is the hardest part.

You can use any pan, but non-stick is so much easier. You know?.

These quick Japanese recipes are normally hard. But this okonomiyaki recipe is very simple. You can adjust it and make Japanese food recipes vegetarian . It is amazing.

Right then, let's get cracking on this okonomiyaki, shall we? think of it as a savoury japanese pancake, a bit like a culinary "everything but the kitchen sink" kind of dish.

Absolutely smashing! i remember the first time i tried making it. oh my gosh, what a palaver! the batter was everywhere, and i nearly flipped it onto the floor.

But hey, practice makes perfect, right? i'm sure with this okonomiyaki recipe you will be fine.

Prep Steps for Okonomiyaki Awesomeness

Look, nobody wants to be scrambling for ingredients halfway through cooking, do they? It's like trying to find your keys when you're already late – a total nightmare.

Essential Mise en Place

Basically, get all your bits and bobs prepped and ready. chop that sweet cabbage recipe , slice those green onions , measure out your flour – the whole shebang.

Honestly, this makes life so much easier.

Time-Saving Organization Tips

This is the game's name. why not shred the cabbage the day before? i tell you, this is a simple and quick japanese recipe .

Store it in an airtight container in the fridge. winning!

Safety Reminders

Right, this is important. Be careful when you’re handling knives. And for Pete’s sake, don't burn yourself on the hob! Use oven gloves! It’s just common sense, innit?

Okonomiyaki Step-by-Step: Easy Peasy

Here is an easy way to prep our recipe with green onions . Don't worry, this is super easy if you follow my steps.

1. Mix the Batter: In a bowl, combine 1 cup of flour, ¾ cup dashi (or water and dashi powder), 1 egg, 1 tbsp tenkasu (optional), and ¼ tsp salt. Don’t overmix!
2. Combine Fillings: In a big bowl, mix 4 cups of shredded cabbage, 4 oz of pork belly, 2 sliced green onions, 2 tbsp pickled ginger (optional), and 1 tbsp sakura shrimp (optional).
3. Mix Batter and Filling: Pour the batter over the filling and mix gently. You want everything coated.
4. Cook the First Side: Heat 2 tbsp of oil in a pan over medium heat. Pour half the mixture into the pan and cook for 5- 7 minutes , until golden brown.
5. Flip Time: Carefully flip the okonomiyaki. Cook for another 5- 7 minutes until the other side is golden and the pork is cooked. It should reach an internal temperature of 145° F for pork.
6. Serve it Up: Transfer to a plate, drizzle with okonomiyaki sauce and Japanese mayo, and sprinkle with aonori and katsuobushi.

Pro Tips for Okonomiyaki Perfection

Fancy taking your okonomiyaki game up a notch? Listen up, then!

Expert Techniques

• Secret Ingredient: A splash of soy sauce in the batter adds a lovely umami kick. Just saying.
• Crispy Bottom: Don't fiddle with it too much while it's cooking! Let it get nice and crispy before you even think about flipping it.

Common Mistakes to Avoid

Honestly, the biggest mistake is overmixing the batter. it makes the okonomiyaki tough as old boots. also, don't overcrowd the pan! it steams rather than fries.

That is why you need a good japanese cabbage preparation.

Make-Ahead Option

You can prep the sweet cabbage recipe a day ahead. Store it in the fridge, ready to go. Then, simply whip up the batter when you’re ready to cook.

So there you have it – my guide to making a blooming good okonomiyaki recipe . it is one of the best japanese food recipes vegetarian .

Get in the kitchen and give it a go! you might even start having this as your cabbage breakfast .

Alright, let's chat about some extra bits and bobs for your okonomiyaki recipe . these are the kind of things that really elevate the dish, you know? the stuff that makes people say, "oh my gosh, this is amazing!" rather than just, "yeah, it's alright.

" i'll share a few of my own thoughts, and maybe even a funny story or two.

Recipe Notes

Serving Ideas: Show Off Your Okonomiyaki

So, you've flipped your okonomiyaki recipe like a pro (or maybe not, it happens!), what's next? honestly, presentation matters. think about how restaurants do it.

It's all about the visual appeal . instead of just slapping it on a plate.

For plating, try slicing it into wedges like a pizza. fan them out slightly. drizzle extra okonomiyaki sauce and kewpie mayo in a zig-zag pattern.

Oh my gosh , it looks so fancy. a sprinkle of aonori and katsuobushi is a must, too. don't forget the sesame seed garnish.

My other serving suggestions includes miso soup.

As for sides, think japanese flavors. a simple japanese cabbage salad with a ginger dressing is always a winner. and to drink? honestly , a cold japanese beer (sapporo or asahi) is the perfect match.

You could even go for some sake if you're feeling fancy.

Storage Solutions: Keep It Fresh

Right, so you've made too much? don't worry, it happens to the best of us. refrigeration is your best mate here.

Wrap that sweet cabbage recipe goodness tightly in cling film or pop it in an airtight container. it'll keep in the fridge for about 2-3 days.

Freezing? honestly , i wouldn't recommend it. the texture can get a bit weird when it thaws. but if you absolutely must, make sure it's cooled completely.

Wrap it well, and use it within a month.

Reheating is easy peasy. a quick zap in the microwave works, but the best way is in a skillet with a bit of oil.

It'll crisp up nicely. just remember to ensure the internal temperature reaches 165° f.

Okonomiyaki Remix: Let's Get Creative

Want to jazz things up? Honestly , the possibilities are endless!

For a vegetarian version, ditch the pork belly and load up on mushrooms, tofu, or extra Japanese veggie recipes . Use a vegetable broth instead of dashi. It's still packed with flavor.

And for a dietary adaptation , how about a low-carb version using cauliflower rice instead of cabbage? i haven't tried it myself, but i reckon it could work.

Or, if you are someone who is trying to find the best cabbage breakfast ideas , you can make use of okonomiyaki in your breakfast with an egg on top!

Nutrition Nuggets: Goodness Inside

Okay, so okonomiyaki isn't exactly a health food, but it's not all bad! you're getting protein from the pork and egg, fibre from the recipe cabbage .

Plus, those seaweed flakes are packed with minerals.

Just be mindful of the sodium content, especially in the okonomiyaki sauce . Maybe make your own homemade version to control the salt.

It's estimated that each serving has 650 Calories, 30g of Protein, 40g of Fat, 40g of Carbohydrates, 5g of Fiber, 8g of Sugar, and 800mg of Sodium.

You Got This!

So, there you have it! all the little details to make your okonomiyaki recipe a smashing success. don't be afraid to experiment and have fun.

Honestly , that's what cooking is all about! now, go get your apron on and get cooking some quick japanese recipes ! you've got this!

Frequently Asked Questions

Right, what exactly is okonomiyaki? It sounds a bit fancy, doesn't it?

Think of okonomiyaki as Japan's answer to a savory pancake – a delightful mix of cabbage, batter, and your choice of fillings, all cooked on a griddle. It’s often described as "Japanese pizza" because you can customize it with whatever you fancy. It's a popular street food in Japan and incredibly versatile, so don't be afraid to experiment!

Can I make changes for my diet? What substitutions can I make in this okonomiyaki recipe?

Absolutely! For a vegetarian version, skip the pork belly and add mushrooms, tofu, or extra veggies. You can use shredded brussel sprouts in place of the cabbage, or bacon/ground pork instead of pork belly for variation. If you are looking to reduce sodium, be mindful of the high sodium content of the store-bought sauce and explore low-sodium alternatives.

I’m a bit rubbish at flipping pancakes. Any tips for flipping the okonomiyaki without making a mess?

Flipping is definitely the trickiest part, innit? Make sure you are using a non-stick skillet, and that it is properly heated. Use a wide, thin spatula and be confident! Slide it under the pancake and flip quickly and decisively. If it’s sticking, give it another minute or two before attempting the flip. Don't forget the pan is hot. Good luck!

Can I prepare parts of this okonomiyaki recipe ahead of time to save time?

You certainly can, what a time saver! You can shred the cabbage and prepare the batter ahead of time (store the batter in the fridge, but use it within a day or two). However, it's best to cook the okonomiyaki fresh for the best texture. The cooked okonomiyaki are best consumed immediately to avoid moisture loss.

How long does leftover okonomiyaki last, and what's the best way to reheat it?

Leftover okonomiyaki can be stored in the fridge for up to 2 days. To reheat, you can microwave it, but it might become a bit soggy. For a crispier result, reheat it in a skillet with a bit of oil over medium heat or in a toaster oven. Make sure the internal temperature reaches 165°F for food safety. Garnish with fresh toppings before serving!

Is there anything special I should know about the ingredients? Like, what is Kewpie mayo anyway?

Kewpie mayo is Japanese mayonnaise, known for its richer, slightly sweeter flavor and creamier texture compared to regular mayo. It uses egg yolks rather than whole eggs, and has a unique blend of vinegar. Bonito flakes (katsuobushi) are dried, fermented, and smoked skipjack tuna – they add a lovely smoky, umami flavor, and those dancing flakes on top? That's them releasing moisture from the heat!

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