Appetizers » Okonomiyaki (Savory Japanese Pancake)
Print RecipeIngredients
Batter
- 1 cup water
- 1 cup flour
- 1 egg white, beaten until foamy
Filling - divided between 2 bowls
- 2 cups shredded cabbage
- 10 medium shrimp, peeled, deveined & halved
- 2 oz pork, thinly-sliced
- 4 scallions, sliced in large pieces
- 1 tbsp pickled red ginger (beni or kizami shoga)
- 2 large eggs
- 2 tbsp canola oil
Bull-Dog Sauce (Tonkatsu)
- ½ cup Worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp sugar
- 2 tbsp finely-grated apple (skin-on)
- ¼ cup water (if needed)
Suggested Toppings
- 2 tbsp dried seaweed shavings (aonori)
- 2 tbsp dried shredded bonito flakes (katsuo-bushi)
- drizzle of mayonnaise
Equipment
- 10" - 12" skillet
How-to
Make Batter
- In a large mixing bowl, whisk together the water and flour. Batter doesn't have to be completely smooth
- Mix in beaten foamy egg white and divide the batter between two medium bowls
- Divide the cabbage, shrimp, pork, ginger and green onions (scallions) between the two bowls. Make a well in the center of each bowl and break one egg into each well. Mix all ingredients
- Heat 1 tbsp of oil in a 10” – 12” skillet over medium-high until just hot, about 45 seconds
- Pour the entire batter of one bowl into the skillet. Cook on medium heat for 3 minutes, until the bottom of the pancake is golden
- To flip, invert the pancake onto a plate, then slide back into the pan. Press against the top of the pancake to flatten
- Cook for an additional 2-3 minutes. Flip the pancake 2 more times, cooking it for 1 minute on each side, or until the meat looks cooked and the egg completely set. Remove to a plate
- Repeat this cooking process with the remaining oil and bowl of batter. While the last pancake is cooking, make the sauce
Make Bull-Dog Sauce (Tonkatsu)
- Whisk together all sauce ingredients in a small bowl. (For a thicker sauce, combine all ingredients in a small saucepan over medium heat. Bring to a boil, and allow to cook 1 minute. Reduce heat to low and simmer 3 minutes. Turn off heat, taste, and add water if desired)
Plate & Garnish
- To serve, brush or drizzle on the sauce
-
Add the mayonnaise if using, and sprinkle on the seaweed and fish flakes. To serve, cut pancakes into wedges and serve extra sauce on the side
Debra Samuels
Debra Samuels has been working with children, families, and food in a variety of settings for over 25 years. She lived abroad for more than a decade in Japan and Italy, and has studied Italian, Indian, Korean, and Japanese cuisine. She has done countless cooking demonstrations and classes all over the Boston area as well as for the United States Embassy in Tokyo and its American Cultural Centers in Nagoya, Osaka, and Fukuoka. In addition to offering a range of cooking classes, Debra is a food writer and food stylist for the Boston Globe and is the author of The Korean Table. She also has published in Japanese magazines and journals. Visit Debra's blog to learn more about her: www.cookingatdebras.com.
Pancake batter is made savory for a popular Japanese street food. Debra Samuels uses a filling of shrimp and pork, scallions, red ginger and eggs. Plus she makes a Bull-Dog Sauce (we love that name!) with grated apples and Worcestershire sauce. Debra reminds us that choice is the spice of life and encourages trying different fillings according to taste or preference. Easy to make, aromatic and delicious.
Debra Samuels
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