Looking for a way to make the perfect okonomiyaki Japanese Cabbage Pancake? We will show you exactly how to make it.
Have you ever tried making the perfect Japanese cabbage pancake? If not, here’s your chance.
This article will teach you everything you need to know to make the perfect Japanese cabbage pancake, from how to make it to what ingredients to use.
Read More: No Bake Cheesecake Recipe
I had the opportunity to try okonomiyaki for the first time last weekend, which was delicious! I was initially intimidated by the process, but it wasn’t too difficult to follow. The hardest part was trying not to eat all the batters before putting them on the pancake griddle.
Once I got the hang of it, making okonomiyaki was a breeze. If you’re looking for an easy and fun way to enjoy Japanese cuisine, give okonomiyaki a try. You won’t be disappointed!
Read More: How to Make Penne Pasta?
How to Make Okonomiyaki (Japanese Cabbage Pancake)?
- Large bowl
- 2 cups of cabbage, finely diced or chopped
- 4 roasted bacon slices, roughly chopped
- 2 green onion stalks, finely diced
- A pair of enormous eggs, beaten at room temperature
- 1 Cup All-Purpose Flour
- 12 teaspoons of baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- An Optimal Dose of Ground Black Pepper
- 50 ml of water
- Mayonnaise, ideally Japanese Kewpie for a more traditional flavor
- In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, and sugar.
- Stand aside.
Okonomiyaki is Japanese cabbage pancakes, and here's how to make them:
- Combine cabbage, bacon, and green onions in a large bowl.
- Put the A.P. flour mixture in a bowl.
- Mix the ingredients with a chopstick or fork.
- Add the eggs and water and stir with a fork until combined to make a thick, even batter.
- Put one tablespoon of oil in a hot pan.
- Into the middle of the pan, pour 1 cup (2 ladles) of the okonomiyaki batter.
- Create a 1-inch-thick disc by spreading the batter in a circular motion.
- Keep an eye on it after 2 minutes to ensure the batter doesn't burn, and then flip it over to finish cooking.
- Fry the other side until the batter is thoroughly cooked and both sides are golden brown (it will crisp up the edges once cooked).
- Once the Okonomiyaki (Japanese Cabbage Pancake) is done cooking, take it out of the pan and follow the instructions above to make more.
Read More: Korean Pancake Recipe
Total Fat: 34g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 23g
Read More: Oreo Mug Cake
1 thought on “How to Make Okonomiyaki (Japanese Cabbage Pancake)?”