Recipe Homepage > Main Course > Okonomiyaki
Okonomiyaki
Approx. 30 min
Batter Ingredients
Cake Flour100 g
Water140 ml
Baking Powder¼ Tsp
Saltsome
Eggs2
Other Ingredients
Pork Belly Slices100 g
Cabbage (shredded)200 g
Green Onion (sliced)some
Octopus (boiled)50 g
Shrimpssome
Sakuraebi (Dried Pink Baby Shrimp)some
Seasoning
Okonomiyaki Saucesome
Mayonnaisesome
Aonori Seaweed (Dried Powdered Seaweed)some
Dried Bonito Flakessome
Steps
1.
Mix all batter ingredients well. Add shredded cabbage, boiled and diced octopus, shrimps, and Sakuraebi into the batter and mix well. The batter is sufficient to make 2 pieces of Okonomiyaki.
2.
Set Induction Cooker to 5th level of power. Add 2 Tsp of oil and heat up the grill pan. Pour half of the batter mixture into the middle of the grill pan and leave the other half aside for making the 2nd piece of Okonomiyaki. Before the batter turns into solid, use a plastic spatula to shape the Okonomiyaki into a round shape with a level top. Pan-fry for about 3 min until the batter is settled. Before that, lay pork belly slices onto the Okonomiyaki and use the plastic spatula to gently press them into the Okonomiyaki.
3.
Flip over the Okonomiyaki. Cover the lid on the grill pan and cook for 5 min after switching to the 3rd level of power.
4.
Flip again. With the side with pork belly slices facing up, pan-fry the Okonomiyaki for 3 min and turn off the cooker.
5.
Serve on a plate and squeeze Okonomiyaki sauce and mayonnaise onto the Okonomiyaki. Add dried bonito flakes in the middle and sprinkle Aonori Seaweed around the Okonomiyaki. Done.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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