Lazy Mini Okonomiyaki Recipes

OKONOMIYAKI (JAPANESE PANCAKE)

Okonomiyaki (Japanese Pancake) image

Okonomiyaki is a Japanese pancake stuffed with yummy goodness! 'Okonomi' means what you like and 'yaki' means grilled. The ingredients provided are the basic okonomiyaki recipe. Feel free to add any vegetables or other meats. Have fun playing with the ingredients!

Provided by Stephanie Llamas

Categories World Cuisine Recipes Asian Japanese

Time 37m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
⅔ cup water
4 cups chopped cabbage
6 strips cooked bacon, crumbled
2 eggs
1 sausage, diced, or more to taste
½ cup chopped green onions
¼ cup cooked shrimp
¼ cup shredded cheese
¼ cup tenkasu (tempura pearls)
1 tablespoon vegetable oil, or to taste
2 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon white vinegar
1 tablespoon panko bread crumbs, or to taste
1 teaspoon mayonnaise, or to taste

Steps:

Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 33.3 g, Cholesterol 128 mg, Fat 15.1 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 879.1 mg, Sugar 4.8 g

GREEN OKONOMIYAKI

Green Okonomiyaki image

Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You'll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you're serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.

Provided by Kay Chun

Categories dinner, snack, finger foods, vegetables, main course

Time 1h

Yield 2 pancakes

Number Of Ingredients 13

Ingredients

1 teaspoon instant dashi powder, such as Hondashi
2 large eggs
3/4 cup all-purpose flour (3 1/2 ounces)
2 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
10 ounces Napa cabbage, finely shredded (about 4 cups)
1 medium zucchini (6 ounces), grated on the large holes of a box grater and squeezed dry
2 ounces baby spinach (2 packed cups), coarsely chopped
1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
1/4 cup safflower or canola oil
Okonomiyaki sauce and Kewpie mayo, for drizzling
Dried shaved bonito (optional) and shredded nori, for serving

Steps:

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you're not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.
In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.
Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 0 grams

LAZY MINI-OKONOMIYAKI

Lazy Mini-Okonomiyaki image

My kids like this because the cabbage is cooked well in this recipe and doesn't have that raw feel to it. I use package coleslaw in this as it means I can get dinner on the table quickly when I need to. I've tried other recipes, but the batter seems really bland to me. This version uses dashi, sake and soy sauce, which makes it seem more home-flavored to me. Add in whatever other protein sources along with or in lieu of the ham...I've seen shrimp, tuna, imitation crab and crab used with great success. Just make sure that there's enough batter to hold everything together.

Provided by Akikobay

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) package chopped cabbage, mix
1 cup flour
2/3 cup dashi
2 tablespoons sake
1 tablespoon light soy sauce
4 eggs
6 green onions, minced greens only
1/4-1/2 lb thin sliced ham, julienne
oil or cooking spray
mayonnaise (should be Kewpie brand along with Bull-Dog Tonkatsu sauce. Sorry, the ingredient screens won't allow)

Steps:

In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter.
Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine.
To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well.
Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray.
Drop the batter by tablespoonfuls into the pan. Cook until golden on each side.
Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.

Nutrition Facts : Calories 275.9, Fat 7.1, SaturatedFat 2.2, Cholesterol 226.2, Sodium 776, Carbohydrate 32.9, Fiber 4.1, Sugar 5.1, Protein 18.4

OKONOMIYAKI

Okonomiyaki image

Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. It's a great way to use up leftovers

Provided by Yuriko Nukumizu

Categories Dinner, Lunch

Time 30m

Number Of Ingredients 13

Ingredients

1 egg
60g plain flour
1 tsp vegetable bouillon powder
200g green cabbage, finely shredded
1 tbsp vegetable oil
100g cooked pork belly, thinly sliced into bite-sized pieces
1½ tbsp Worcestershire sauce
1½ tbsp ketchup
½ tbsp caster sugar
2-4 tbsp mayonnaise
1 green nori (seaweed) sheet, shredded
3 spring onions, finely sliced
katsuobushi (bonito flakes), to serve (optional)

Steps:

Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.

Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium

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