Okonomiyaki Recipe : How to Make Okonomiyaki (お好み焼き)
Seonkyoung Longest recipe - Korean
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup All pour pose flour
- 1 tsp. Baking powder
- 1 tsp. Salt
- 3/4 cup Dashi broth (Click HERE for the recipe)
- 1 1/2 Tbs. Nagaimo, Japanese mountain yam (Optional)
- 5 cups Green cabbage, cut into 1/2” pieces
- 2 Green onions, chopped
- 4 oz. Small shrimp, if it’s large size, cut into bit sizes
- 2 Eggs
- 2 Tbs. Cooking oil
- 6 of thin slices pork belly (6 oz.) (You can substitute bacon)
- Okonomi sauce
- Japanese Kewpie mayonnaise
- Aonri, Japanese dried green seaweed powder
- Katsuobushi, dried & smoked bonito plakes
- Chopped green onion
Instructions
- 1
In a large bowl, combine flour, baking powder, salt. Add in dash broth, and whisk until smooth and no rumps.
- 2
Stir in Nagaimo, cabbage, green onion, shrimp and egg.
- 3
Heat a large skillet over medium heat; add oil and swirl to coat. Add half of okonomiyaki batter and spread evenly about 1” thick. Cover with a lid and cook for 5 minutes.
- 4
Place pork belly slices on top of okonomiyaki and carefully flip it over. Cover with a lid and cook additional 5 minutes or until okonomiyaki is all the way cooked through.
- 5
Remove from heat and repeat with remaining ingredients.Brush okonomiyai with okonomi sauce, top with Japanese mayonnaise and then sparkle with Aonori, Katsuobushi and chopped green onion.[/url]