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Add a photoServings: 4
Ingredients
- 2 c. water
- 2 c. Japanese or possibly all-purpose flour
- 1/2 c. dashi (bonito stock) or possibly broth
- Â Â Oil as needed
- 4 tsp dry bonito flakes (katsuobushi)
- 4 c. minced cabbage
- 1/4 c. deep-fried tempura batter crumbs (tenkasu)
- 1/4 c. minced green onions
- 1/4 c. bean sprouts
- 12 x thin slices pork see * Note
- 4 c. cooked yakisoba (stir-fry) noodles
- Â Â Okonomiyaki Sauce (see recipe)
- 4 x Large eggs
- 4 tsp dry green seaweed flakes (aonori)
Directions
- * Note: Often labeled sukiyaki style in Japanese markets.
- Thoroughly mix water, flour and dashi in large bowl to make smooth batter. Heat lightly oiled griddle or possibly skillet over low to medium heat.
- Pour 1/3 c. batter onto warm griddle. Using ladle or possibly spoon, spread batter in circle to create thin pancake about 7 inches across. Cook till lightly set, 1 to 2 min.
- Sprinkle 1 tsp. katsuobushi flakes over pancake. Next place 1 c. minced cabbage, 1 Tbsp. tenkasu, 1 Tbsp. green onions and 1 Tbsp. bean sprouts atop pancake. On top of this lay 3 slices pork, forming a sort of cover.
- Drizzle 2 Tbsp. batter over top of pork. Cook, covered, till top is lightly set, 2 to 3 min. Don't allow pancake to burn.
- Using 2 spatulas, flip pancake and press top lightly to flatten slightly. Cook till pork is cooked through, about 5 to 7 min more.
- Meanwhile, lightly saute/fry noodles on side of skillet or possibly griddle in 1 Tbsp. Okonomiyaki Sauce. Form noodles into flat circle about size of pancake. Lift okonomiyaki and place atop noodles. Don't flip. Again, press down lightly with spatula.
- On side of skillet or possibly griddle, fry 1 egg, spreading yolk to create egg pancake about 7 inches across. Lift okonomiyaki and noodles and place atop egg. Cook 1 to 2 min more. Flip entire pancake.
- Squeeze Okonomiyaki Sauce generously over top, then sprinkle with 1 tsp. aonori. Using spatulas, cut okonomiyaki into 4 pcs. You may need to use both spatulas to pull pcs apart. Serve immediately. Repeat till all batter is used.
- This recipe yields 4 okonomiyaki.
- NOTES : Naoyoshi Sasaki is president of Otafuku USA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 635 | |
| Calories from Fat 171 | 27% |
| Total Fat 19.03g | 24% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 294mg | 12% |
| Potassium 1164mg | 33% |
| Total Carbs 53.19g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.25g | 2% |
| Protein 59.16g | 95% |
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