Panda's Inventory

Okonomiyaki

Prep Time: 20 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour
Calories per serving:
 
pancakes
  • 60 g flour
  • 1/8 tsp salt
  • 1/8 tsp baking powder
  • 80 g nagaimo or potatoes
  • 90 ml dashi
  • 370 g cabbage
  • 2 eggs
  • 4 tbsp tempura scraps or panko breadcrumbs
  • 2 tbsp pickled red ginger
  • 1 block smoked tofu
  • Toppings
  • okonomi sauce -> Recipe
  • mayonnaise
  • furikake seasoning -> Recipe
  • spring onions
  • pickled red ginger
  1. Combine the flour, salt and baking powder. Peel and grate the nagaimo.
  2. Add the nagaimo and dashi to the flour mixture and whisk until combined. Cover and refrigerate for at least 1 hour.
  3. Finely chop the cabbage, thinly slice and press the tofu and mince the ginger.
  4. Combine the batter, eggs, ginger, tempura scraps and cabbage.
  5. Pre-heat a pan over medium heat. Add one portion of the mixture and shape into a 2cm thick pancake.
  6. Cover the top with tofu slices. Cover and let cook for 5 minutes, until nicely browned.
  7. Flip, cover and let cook for another 5 minutes, until nicely browned.
  8. Flip again and cook for another 2 minutes, uncovered. You can also flip it, transfer it to a plate, cover with tin foil and keep it warm in the oven whil preparing the next pancake.
  9. Brush with okonomi sauce, drizzle with mayonnaise and top with spring onions, ginger and furikake seasoning.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour
Calories per serving:
 
pancakes
  • 60 g flour
  • 1/8 tsp salt
  • 1/8 tsp baking powder
  • 80 g nagaimo or potatoes
  • 90 ml dashi
  • 370 g cabbage
  • 2 eggs
  • 4 tbsp tempura scraps or panko breadcrumbs
  • 2 tbsp pickled red ginger
  • 1 block smoked tofu
  • Toppings
  • okonomi sauce -> Recipe
  • mayonnaise
  • furikake seasoning -> Recipe
  • spring onions
  • pickled red ginger
  1. Combine the flour, salt and baking powder. Peel and grate the nagaimo.
  2. Add the nagaimo and dashi to the flour mixture and whisk until combined. Cover and refrigerate for at least 1 hour.
  3. Finely chop the cabbage, thinly slice and press the tofu and mince the ginger.
  4. Combine the batter, eggs, ginger, tempura scraps and cabbage.
  5. Pre-heat a pan over medium heat. Add one portion of the mixture and shape into a 2cm thick pancake.
  6. Cover the top with tofu slices. Cover and let cook for 5 minutes, until nicely browned.
  7. Flip, cover and let cook for another 5 minutes, until nicely browned.
  8. Flip again and cook for another 2 minutes, uncovered. You can also flip it, transfer it to a plate, cover with tin foil and keep it warm in the oven whil preparing the next pancake.
  9. Brush with okonomi sauce, drizzle with mayonnaise and top with spring onions, ginger and furikake seasoning.