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- Fluffy okonomi-yaki pancakes with fresh, crisp radish sprouts and cabbage
Fluffy okonomi-yaki pancakes with fresh, crisp radish sprouts and cabbage
Fluffy pancakes containing lots of vegetables.
| Category | Japanese food |
|---|---|
| Difficulty | Medium |
| Required time | 30minutes |
| Calories | 603kcal |
Drinks recommended for this dish
Ingredients (2 persons' portion)
- 50 g pork belly (thinly sliced)
- A (50 g hakurikiko flour, 80 g grated Chinese yam, 1 egg, 100 ml water)
- B ( 1/2 pack of radish sprouts, 2 cabbage leaves)
- vegetable oil
- garnish (1/2 pack of radish sprouts, Okonomi-yaki sauce (thick Japanese-style Worchester sauce) to taste, mayonnaise to taste, dried bonito flakes to taste)
- Cut the radish sprouts in half and the cabbage into thick julienne stripes. Cut the pork belly into large bite-sized pieces.
- Put the ingredients of A into a bowl and mix well. Add the ingredients of B, and mix all ingredients together.
- Heat the vegetable oil in a warmed cast-iron pan. Fry the pork until almost cooked through. Pour the batter prepared in 【2】 over the pork and shape into a circle, and cook thoroughly.
- When the edge starts to solidify, flip over, and cook until the pancake rises and is nicely browned.
- Spread the okonomi-yaki sauce and mayonnaise all over the top and sprinkle on the dried bonito flakes and radish sprouts.
Point & Advice
This okonomi-yaki pancake contains lots of cabbage and radish sprouts, offering a light taste. The Chinese yam and egg add a fluffy texture.
The tip to making a fluffy, delicious okonomi-yaki is not to pat or press the batter with a spatula when cooking.