CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)
Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.
Provided by Kay Chun
Categories pancakes, project, vegetables, appetizer, main course
Time 50m
Yield Two 7-inch pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
- In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
- Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
- Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 41 grams, Carbohydrate 47 grams, Fat 55 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 784 milligrams, Sugar 5 grams, TransFat 0 grams
OKONOMIYAKI
'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.
Provided by Sherbg
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 27m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
- Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 16.1 g, Cholesterol 111.6 mg, Fat 4.5 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 1.9 g
GREEN OKONOMIYAKI
Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You'll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you're serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.
Provided by Kay Chun
Categories dinner, snack, finger foods, vegetables, main course
Time 1h
Yield 2 pancakes
Number Of Ingredients 13
Steps:
- In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you're not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.
- In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.
- Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 0 grams
OKONOMIYAKI (JAPANESE PANCAKE)
Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!
Provided by Stephanie Llamas
Categories World Cuisine Recipes Asian Japanese
Time 37m
Yield 4
Number Of Ingredients 16
Steps:
- Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
- Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
- Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g
More about "green okonomiyaki recipes"
OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE
From thespruceeats.com
4.1/5 (32)Total Time 1 hrAuthor ValrusCalories 534 per serving
OKONOMIYAKI – JAPANESE CABBAGE PANCAKES - WHERE IS …
From whereismyspoon.co
OKONOMIYAKI - JAPANESE CABBAGE PANCAKES
From easycookingwithmolly.com
EASY OKONOMIYAKI RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
OKONOMIYAKI RECIPE お好み焼き • JUST ONE COOKBOOK
From justonecookbook.com
4.7/5 (444)Calories 725 per servingCategory Main Course
- In a large bowl, combine 1 cup (120 g) all-purpose flour, ¼ tsp salt, ¼ tsp sugar, and ¼ tsp baking powder and mix all together.
RECIPES | TOM DOUGLAS RESTAURANTS IN SEATTLE, WA
From tomdouglas.com
OKONOMIYAKI [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
GREEN OKONOMIYAKI RECIPE
From pinterest.com
JAPAN STREET FOOD RECIPES THAT’LL TRANSPORT YOU BACK TO TOKYO AND …
From klook.com
GREEN OKONOMIYAKI - MASTERCOOK
From mastercook.com
EASY OKONOMIYAKI RECIPE - MASHED.COM
From mashed.com
EASY OKONOMIYAKI! OVEN-COOKED JAPANESE PANCAKE
From supergoldenbakes.com
OKONOMIYAKI - TRADITIONAL JAPANESE RECIPE | 196 FLAVORS
From 196flavors.com
THIS EASY GREEN BEAN RECIPE IS A LIGHT ALTERNATIVE TO CASSEROLE
From mentalfloss.com
GREEN OKONOMIYAKI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST OKONOMIYAKI - HOW TO MAKE OKONOMIYAKI - DELISH
From delish.com
TERESA WEAKLEY SHARES GREEN BEAN CASSEROLE RECIPE
From woodtv.com
GREEN OKONOMIYAKI RECIPE
From pinterest.com
You'll also love