Savory Japanese Pancake with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) dashi stock (Japanese soup stock) 1 cup (240ml) dashi stock (Japanese soup stock)
• 2 large eggs 2 large eggs
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 4 slices of bacon, cut into small pieces 4 slices of bacon, cut into small pieces
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• 1/2 cup (100g) cooked shrimp, chopped 1/2 cup (100g) cooked shrimp, chopped
• 1/2 cup (100g) cooked squid, sliced 1/2 cup (100g) cooked squid, sliced
• Vegetable oil, for cooking Vegetable oil, for cooking
• Okonomiyaki sauce, for drizzling Okonomiyaki sauce, for drizzling
• Mayonnaise, for topping Mayonnaise, for topping
• Bonito flakes, for garnish Bonito flakes, for garnish
• Dried seaweed, for garnish Dried seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the dashi stock and eggs.
3. 3.
   Gradually pour the dashi mixture into the flour mixture, stirring until well combined.
4. 4.
   Add the shredded cabbage, bacon, green onions, shrimp, and squid to the batter. Mix until all ingredients are evenly distributed.
5. 5.
   Heat a large non-stick skillet or griddle over medium heat and add a drizzle of vegetable oil.
6. 6.
   Pour a portion of the batter onto the skillet, spreading it into a round shape with a spatula.
7. 7.
   Cook the pancake for 4-5 minutes on each side, or until golden brown and crispy.
8. 8.
   Repeat the process with the remaining batter, adding more oil as needed.
9. 9.
   Once cooked, transfer the Okonomiyaki to a serving plate.
10. 10.
    Drizzle generously with Okonomiyaki sauce, then add a dollop of mayonnaise on top.
11. 11.
    Sprinkle with bonito flakes and dried seaweed.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure the shrimp is cooked before adding it to the batter. You can use fresh or frozen shrimp, just ensure they are deveined and peeled.
• Squid — If using fresh squid, clean it thoroughly and slice it into thin rings. If using frozen squid, thaw it before cooking.
• Dashi stock — If you can't find dashi stock, you can substitute it with vegetable or chicken broth for a slightly different flavor.

Tips & Tricks

• Customize your Okonomiyaki by adding your favorite ingredients such as cheese, kimchi, or mushrooms.
• For a vegetarian version, omit the meat and add more vegetables like bell peppers or zucchini.
• To achieve a crispier texture, cook the Okonomiyaki on a higher heat for a longer time.
• Experiment with different sauces and toppings to find your favorite combination.
• Serve Okonomiyaki with a side of pickled ginger for an extra burst of flavor.

Serving advice

Serve Okonomiyaki hot, straight from the griddle, to enjoy its crispy exterior and soft interior. Cut it into wedges and serve with chopsticks or a fork.

Presentation advice

For an authentic presentation, drizzle the Okonomiyaki sauce and mayonnaise in a zigzag pattern over the pancake. Sprinkle the bonito flakes and dried seaweed on top, creating an eye-catching garnish.