Recipe online
fisslir.com/Recipe
Japanese Okonomiyaki
- Total Time
- 25 min
- Cooking Time
- 10 min
- Preperation Time
- 15 min
- Yield
- 2 servings
Ingredients
- For the okonomiyaki batter
- 300 gpointed cabbage
- 2eggs
- 4 tbspflour (approx. 40 g)
- 1 tspbaking powder
- 80 mlwater
- ½–1 tspdashi powder, depending on your preferred intensity
- 2spring onions
- A littleneutral oil for frying (e.g. sunflower oil)
- For the homemade okonomiyaki sauce
- 3 tbspketchup
- 1½ tbspWorcestershire sauce
- 1 tsphoney
- 1 tsprice vinegar
- For the topping
- Japanese mayonnaise (Kewpie) or regular mayonnaise
- Japanese okonomiyaki sauce
- 1–2 tbspsesame seeds (toasted)
- 1–2 tbspbonito flakes (katsuobushi)
- A littlefinely sliced spring onion
Fissler products used
- Ceratal® Evo Comfort Pan
Instructions
Step 1: Chop the vegetables
Cut the pointed cabbage into thin strips and the spring onions into rings.
Step 2: Mix the dough
Mix the eggs, flour, baking powder, water, and dashi powder. Fold in the cabbage and spring onions.
Step 3: For the quick okonomiyaki sauce
Mix 3 tbsp ketchup, 1½ tbsp Worcestershire sauce, 1 tsp honey, and 1 tsp rice vinegar.
Step 4: Fry until golden
Heat a little oil in a pan. Pour in the mixture so it completely covers the bottom of the pan, and fry over medium heat for about 4–5 minutes per side until golden brown.
Tip: Use a fork to easily pick up the batter and spread it around the pan.
Step 5: Serve
Brush with Okonomiyaki sauce, drizzle with mayo, and top with sesame seeds, bonito flakes, and spring onions.