Japanese Cabbage Pancakes (Okonomiyaki)
4 servings
60 minutes
Okonomiyaki is a traditional Japanese cabbage pancake that is a true gastronomic find. Its name translates to 'grill what you like,' reflecting the freedom in ingredient choice. The birthplace of okonomiyaki is the Osaka region, where it became a popular street food. The batter filled with fresh vegetables and aromatic bacon becomes crispy on the outside and tender on the inside after frying. The rich flavor is complemented by spicy Worcestershire sauce and creamy mayonnaise, creating a perfect blend of sweetness, saltiness, and umami. Okonomiyaki is often served cut into segments to enjoy each bite. It’s not just food; it’s a little celebration of taste that combines the comfort of home cooking with the dynamism of Japanese culinary culture.
1
In a bowl, mix flour, broth (or water), egg, 2-3 cups of finely chopped cabbage, 0.5 cup of grated carrot, 1 cup of grated zucchini, and finely chopped green onion.
- Wheat flour: 1 glass
- Dashi stock: 0.8 glass
- Chicken egg: 1 piece
- White cabbage: 1 piece
- Carrot: 1 piece
- Courgette: 1 piece
- Spring onion with bulb: 1 piece
2
Heat a small amount of vegetable oil in a pan or skillet.
- Vegetable oil: to taste
3
Pour the batter into the wok and top with pieces of bacon. Fry, turning, on both sides until cooked and golden brown, about 8-10 minutes.
- Bacon: 3 pieces
4
Cut into segments and drizzle with Worcestershire sauce and mayonnaise. Sprinkle with green onions on top.
- Worcestershire sauce: to taste
- Mayonnaise: to taste
- Spring onion with bulb: 1 piece