Sunday 12 October 2014


Osaka Okonomiyaki Japanese Pancake

Makes 1 pancake or 2 small pancakes


1. 100g or 1 leave cabbage thinly shredded (fill approx. 1 small bowl)
2. 1/2 onions diced (optional)
3. 1 stalk spring onions chopped
4. A handful of bean sprouts (fill approx. 1 small bowl) (optional)
5. 1 tsp cooking oil

1. 1 egg
2. 1/2 cup plain flour
3. 1/4 cup water
4. 1/4 tsp dashi (hondashi powder)
5. 1/4 tsp salt
6. 1/4 tsp sugar
7. 1/4 tsp mirin (optional)
8. ½ cup Tenkasu (Agedama) (Tempura scraps) (optional)

Optional filling:
1 sliced bacon, a handful prawn, salmon, octopus, squid or thinly-sliced pork belly

1. Japanese Okonomiyaki sauce *
2. Japanese mayonnaise (Kewpie)
3. Japanese Bonito fish flakes (Katsuobushi)
4. Japanese dried green seaweed (Aonori seaweed)

Here is the recipe from Little Japan Mama:

2 Tbsp Barbecue sauce
1 Tbsp Ketchup
1 1/2 tsp Soy Sauce,
1 tsp Sugar (caster sugar or icing sugar dissolve better)
A dash of worcestershire sauce


1. Mix dashi powder with water.

2. Add 1 egg, flour, salt and sugar and mix well until it is smooth and there are no lumps.

3. Stir in cabbage, onions, spring onions, bean sprouts.

4. Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, cover and fry for 2 minutes.

5. If using raw meat, on a separate pan, fry meat with a little oil.

6. When pancake turns golden, add the cooked meat or sliced bacon on top.

7. Flip over and cover and cook for 1 min.

8. Flip over and cook the pancake on the other side.

9. Drizzle okonomi sauce on top in a line followed by mayonaise in a line.

10. Garnish with bonito flakes, aonori seaweed and serve immediately.

Video Demonstration:

Additional Information:

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