Developed by Dirty Apron chef Takashi, this dish is an inspiration from the version of the dish Takashi ate at home as a kid. This pancake is a classic post-war Japanese poor man's dish, from when flour was more abundant than rice. Serve it as an individual meal, share it with a group pizza-style, or cut it up and hand it around as party canapes topped with meats, cheeses, seafood or vegetables.
By The Dirty Apron
- 2 Eggs
- 2/3 Cup of Dashi or Water
- 1/2 Cup of All-Purpose Flour
- 1/2 Cup of Sliced Green Onions
- 2 Cups of Julienned White Cabbage Grapeseed Oil
Suggested Toppings and Garnishes
- 6 Ounces of Baby Shrimp
- Whole Raw Spot Prawns
- Scallops, Cut in Half
- Asparagus Tips
- Thinly Sliced Cooked Beef, Pork, or Chicken1/2 Cup of Chorizo Sausage
- 1/2 Cup of Okonomiyaki Sauce, for Garnish
- 1/4 Cup of Dried Seaweed (Nori) Finely Sliced, for Garnish
- 1/4 Cup of Fine Bonito Flakes (Often Sold as Katsuobushi, or Smoked Tuna Flakes, for Garnish)
Place the eggs, dashi, and flour in a medium bowl and whisk until smooth batter forms. Season with salt and pepper. In a separate bowl, combine the green onions Using a hand blender, purée the sauce and season it with salt and pepper. In a separate bowl, combine the green onions and cabbage.
Lightly coat a saute pan with grapeseed oil and heat over medium-high heat. Pour 1/4 of the batter into a small bowl. Using a spatula, carefully fold 1/4 of the onion-cabbage mixture into the batter, until all the ingredients are mixed in and evenly coated.
Scrape the mixed batter into the pan, allowing it to spread into a circle about 1/2 inch thick (The pancake will be about 4 inches wide, but make smaller pancakes if you prefer). While the pancake is cooking, top with any or all of the pancake to even out its thickness. It should still be about 1/2 inch thick. Cook for about 1 minute more, or until golden and cooked through. Transfer to a plate. Repeat with the remaining batter, green onions, cabbage and toppings until you have 4 pancakes.
Serve the okonomiyaki on individual plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise, and garnish with nori and bonito flakes.