Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 2 cups 125g / 4.4oz Japanese or all-purpose flour

  3. 1/2 cup 118ml Dashi (bonito stock) or broth Oil - as needed

  4. 4 teaspoons 20ml Dried bonito flakes (katsuobushi)

  5. 4 cups 584g / 20oz Chopped cabbage

  6. 1/4 cup 36g / 1 1/3oz Deep-fried tempura batter crumbs (tenkasu)

  7. 1/4 cup 15g / 1/2oz Chopped green onions

  8. 1/4 cup 40g / 1.4oz Bean sprouts

  9. 12 Thin slices pork - seeNote

  10. 4 cups 948ml Cooked yakisoba (stir-fry) noodles Okonomiyaki Sauce - (see recipe)

  11. 4 Eggs

  12. 4 teaspoons 20ml Dried green seaweed flakes (aonori)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Often labeled sukiyaki style in Japanese markets. Thoroughly mix water, flour and dashi in large bowl to make smooth batter. Heat lightly oiled griddle or skillet over low to medium heat. Pour 1/3 cup batter onto hot griddle. Using ladle or spoon, spread batter in circle to create thin pancake about 7 inches across. Cook until lightly set, 1 to 2 minutes. Sprinkle 1 teaspoon katsuobushi flakes over pancake. Next place 1 cup chopped cabbage, 1 tablespoon tenkasu, 1 tablespoon green onions and 1 tablespoon bean sprouts atop pancake. On top of this lay 3 slices pork, forming a sort of cover. Drizzle 2 tablespoons batter over top of pork. Cook, covered, until top is lightly set, 2 to 3 minutes. Do not allow pancake to burn. Using 2 spatulas, flip pancake and press top lightly to flatten slightly. Cook until pork is cooked through, about 5 to 7 minutes more. Meanwhile, lightly saute noodles on side of skillet or griddle in 1 tablespoon Okonomiyaki Sauce. Form noodles into flat circle about size of pancake. Lift okonomiyaki and place atop noodles. Do not flip. Again, press down lightly with spatula. On side of skillet or griddle, fry 1 egg, spreading yolk to create egg pancake about 7 inches across. Lift okonomiyaki and noodles and place atop egg. Cook 1 to 2 minutes more. Flip entire pancake. Squeeze Okonomiyaki Sauce generously over top, then sprinkle with 1 teaspoon aonori. Using spatulas, cut okonomiyaki into 4 pieces. You may need to use both spatulas to pull pieces apart. Serve immediately. Repeat until all batter is used. This recipe yields 4 okonomiyaki. Each of 4 servings: 497 calories; 1,355 mg sodium; 116 mg cholesterol; 10 grams fat; 84 grams carbohydrates; 17 grams protein; 0.61 gram fiber.


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