Osaka-Style Okonomiyaki 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 1 cup (240ml) dashi stock
• 2 eggs 2 eggs
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1/2 cup (50g) sliced mushrooms 1/2 cup (50g) sliced mushrooms
• 1/4 cup (30g) grated carrots 1/4 cup (30g) grated carrots
• 1/4 cup (30g) diced green peppers 1/4 cup (30g) diced green peppers
• 4 slices of bacon 4 slices of bacon
• Okonomiyaki sauce, for topping Okonomiyaki sauce, for topping
• Mayonnaise, for topping Mayonnaise, for topping
• Bonito flakes, for topping Bonito flakes, for topping
• Chopped green onions, for topping Chopped green onions, for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• 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, beat the eggs and dashi stock together.
3. 3.
   Gradually pour the egg mixture into the flour mixture, stirring until well combined.
4. 4.
   Add the shredded cabbage, mushrooms, carrots, and green peppers to the batter and mix until evenly distributed.
5. 5.
   Heat a griddle or non-stick pan over medium heat and lightly grease with oil.
6. 6.
   Pour a ladleful of the batter onto the griddle and spread it into a round shape.
7. 7.
   Place a slice of bacon on top of the batter.
8. 8.
   Cook for 3-4 minutes on each side, until golden brown and crispy.
9. 9.
   Repeat with the remaining batter and bacon slices.
10. 10.
    Serve the okonomiyaki hot, topped with okonomiyaki sauce, mayonnaise, bonito flakes, and chopped green onions.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them thinly for even cooking.
• Carrots — Grate the carrots using a fine grater to ensure they cook quickly and evenly.
• Green peppers — Remove the seeds and dice the green peppers into small pieces for a subtle crunch in the okonomiyaki.

Tips & Tricks

• Experiment with different toppings such as pickled ginger or tempura flakes for added flavor and texture.
• For a vegetarian version, omit the bacon and add extra vegetables or tofu.
• Adjust the thickness of the batter to your preference by adding more or less dashi stock.
• Flip the okonomiyaki carefully to avoid breaking it apart.
• Serve the okonomiyaki immediately to enjoy it at its best.

Serving advice

Serve the Osaka-Style Okonomiyaki hot, straight from the griddle, and cut it into wedges for easy sharing. Garnish with a generous drizzle of okonomiyaki sauce, a dollop of mayonnaise, a sprinkle of bonito flakes, and a handful of chopped green onions.

Presentation advice

Present the Osaka-Style Okonomiyaki on a large platter, allowing the vibrant colors of the vegetables to shine through. Arrange the wedges in an overlapping pattern and drizzle the toppings in an artistic manner. Sprinkle some additional bonito flakes and green onions on top for an extra touch of elegance.