Okonomiyaki Recipe by Hailey Perlitz-Young
Cooking Instructions 1 Mix hondashi into water, then combine with flour and egg in a bowl. Mix until smooth. 2 Cut cabbage into thin bite sized pieces. Cut pork into easy to eat pieces.* Add the cabbage, pork*, and tempura balls into the mixture from step one and mix so everything is coated in batter. 3 Add oil to fry pan and pour the mixture in, making a circular shaped patty. Cook on low to medium heat until the bottom is well cooked (dark brown but not burnt), then flip it carefully and continue cooking, reducing the heat. 4 Cook until cooked through (use a toothpick to test that the batter in the centre is cooked) 5 Serve on a plate and top with okonomiyaki sauce, mayonnaise, katsuoboshi, and aonori to taste. 6 Other common fillings are octopus, shrimp, potato + cheese + mochi, or plain. Also commonly added is pickled ginger. 1 Mix hondashi into water, then combine with flour and egg in a bowl. Mix until smooth. 1 Mix hondashi into water, then combine with flour and egg in a bowl. Mix until smooth. 2 Cut cabbage into thin bite sized pieces. Cut pork into easy to eat pieces.* Add the cabbage, pork*, and tempura balls into the mixture from step one and mix so everything is coated in batter. 2 Cut cabbage into thin bite sized pieces. Cut pork into easy to eat pieces.* Add the cabbage, pork*, and tempura balls into the mixture from step one and mix so everything is coated in batter. 3 Add oil to fry pan and pour the mixture in, making a circular shaped patty. Cook on low to medium heat until the bottom is well cooked (dark brown but not burnt), then flip it carefully and continue cooking, reducing the heat. 3 Add oil to fry pan and pour the mixture in, making a circular shaped patty. Cook on low to medium heat until the bottom is well cooked (dark brown but not burnt), then flip it carefully and continue cooking, reducing the heat. 4 Cook until cooked through (use a toothpick to test that the batter in the centre is cooked) 4 Cook until cooked through (use a toothpick to test that the batter in the centre is cooked) 5 Serve on a plate and top with okonomiyaki sauce, mayonnaise, katsuoboshi, and aonori to taste. 5 Serve on a plate and top with okonomiyaki sauce, mayonnaise, katsuoboshi, and aonori to taste. 6 Other common fillings are octopus, shrimp, potato + cheese + mochi, or plain. Also commonly added is pickled ginger. 6 Other common fillings are octopus, shrimp, potato + cheese + mochi, or plain. Also commonly added is pickled ginger. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Mustard Chicken Skillet Bake Baked lemon herb salmon Easy Apple Crisp For Two Steamed Rice with Fried Egg, Sausage & Kimchi Poor mans pot roast (stew meat) Honey Mustard Chicken Skillet Bake Baked lemon herb salmon Easy Apple Crisp For Two Steamed Rice with Fried Egg, Sausage & Kimchi Poor mans pot roast (stew meat) Pasta Carbonara Easy Rice cake/lontong nasi Honey Mustard Chicken Skillet Bake Mabo Harusame Scain's Turkey Feta Meatloaf Baked lemon herb salmon Candy marshmallow (kids party treat) Homemade Salted Caramel Sauce Easy Apple Crisp For Two Pulpy Grape Juice Pasta Carbonara Easy Rice cake/lontong nasi Honey Mustard Chicken Skillet Bake Mabo Harusame Scain's Turkey Feta Meatloaf Baked lemon herb salmon Candy marshmallow (kids party treat) Homemade Salted Caramel Sauce Easy Apple Crisp For Two Pulpy Grape Juice