Okonomiyaki

A dish that leans on flour and egg. On the table in about 10 minutes.

Serves 1 · 10 min · Quick

contains glutencontains eggscontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

4⅜ oz flour
1 egg
½ cup water
Thinly sliced meat, any kind can do, sliced pork, beef, even bacon
Dashi powder or any desired seasonings
2-4 leaves cabbage
Pinch salt to taste
The following options are traditional but can be substituted with any desired toppings
Tonkatsu sauce (sometimes known as Bulldog sauce) in squirt bottle
Mayonnaise in squirt bottle
Sriacha in squirt bottle
Katsuobushi (Dried bonito flakes)
Nori (Dried roasted seaweed)

Chop cabbage into thin strips.
Whisk water and egg together in a bowl and then whisk in flour, salt, and seasonings.
Fold cabbage into batter with as few folds as possible to completely work the cabbage in.
Fry meat in a pre-heated cast-iron pan or griddle on medium-high heat until brown on one side, flip, and immediately pour batter on top after flipping.
Allow to cook for 2-3 minutes and either flip the pancake, or move under a broiler to cook the top for another 2-3 minutes.
Move pancake to a serving plate meat side up and squirt tonkatsu sauce, mayonnaise, and sriracha over the top in a zig-zag pattern
Sprinkle katsuobushi and nori on top of the sauces and the okonomiyaki is ready to serve.

Nutrition (estimated, per serving)