Description
An easy and delicious Japanese pizza, filled with cabbage and beans sprouts, and topped with sweet and tangy sauce.
Ingredients
Scale
For the Japanese Pancakes
- 1 cup Osaka style okonomiyaki flour
- 3/4 cup dashi
- 10.5 ounces green cabbage (shredded)
- 2 scallions (chopped)
- 2 eggs (whisked)
- 2 tablespoons neutral oil such as vegetable or grapessed oil
- 1 cup beans sprouts
Toppings
- Bonito flakes
- Pickled red ginger (beni shoga)
- Kewpie mayonnaise or regular mayonnaise
- Okonomi sauce or tonkatsu sauce
- Aonori (green laver)
Instructions
- In a large bowl, add okonomiyaki flour and stir in the dashi broth until the flour dissolves.
- Add cabbage, scallions and eggs to the batter and mix well.
- In a large pan over medium high heat, add 1 tablespoon oil and swirl to coat the pan.
- Pour 1/3 of the mixture into the pan and shape into a 1/2-inch thick pancake. Top with 1/3 of the bean sprouts and cook for 4 minutes, until the bottom is golden brown.
- Flip the pancake and cook for 3 minutes, until bean sprouts are cooked.
- Transfer to a plate and top with okonomi sauce, kewpie mayonnaise, bonito flakes, pickled ginger, and aonori.
- Repeat the steps for the remaining 2 pancakes.
Notes
How to store okonomiyaki: Keep the leftovers in an airtight storage container, or on a plate covered with plastic wrap. Refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 291
- Sugar: 5.6 g
- Sodium: 218.9 mg
- Fat: 8.9 g
- Saturated Fat: 2.8 g
- Carbohydrates: 41.6 g
- Fiber: 3.9 g
- Protein: 12.3 g
- Cholesterol: 129.3 mg
