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Okonomiyaki (Japanese Stuffed Pancake)

Featured in the Honolulu Star-Advertiser on July 17, 2013.

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Ingredients:

Okonomiyaki (Japanese Stuffed Pancake)

  • 2/3 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup cold water
  • 1 cup fresh cabbage, shredded or thinly sliced
  • 1/8 cup green onions, chopped
  • 1/4 cup corn, canned or fresh
  • 1/4 cup ground pork, cooked and drained
  • 1/4 cup shrimp, cooked and cut into bite-sized chunks
  • 1/2 teaspoon fresh ginger, grated

Toppings:

  • 1/4 cup Japanese mayonnaise (available at Asian markets)
  • 1/4 cup okonomiyaki sauce (available at Asian markets)
  • 1/4 cup bonito flakes (dried fish flakes, available at Asian markets)
  • 1/4 cup shredded unseasoned nori

Directions:

  1. Mix flour, beaten eggs and water in a medium-sized bowl; making sure there are no lumps.
  2. The consistency of the mixture should be thick and smooth.
  3. Add thinly sliced cabbage, green onions, corn, pork, shrimp and ginger.
  4. Mix until combined.
  5. Heat a medium-sized, non-stick skillet on high.
  6. Pour batter into the skillet; spreading the batter to cover the entire skillet.
  7. The batter should be approximately 1/2 inch thick.
  8. Cook until both sides are golden brown, about 2-4 minutes per side.
  9. Remove pancake onto a plate.
  10. Spread an even layer of mayonnaise on top of the pancake making sure to cover completely.
  11. Drizzle the okonomiyaki sauce on top of the mayonnaise and garnish with the suggested toppings.

Makes 4 servings (batter makes about 2 skillet-sized pancakes).

Approximate Nutrient Analysis per serving (with toppings):
300 calories, 17 g fat, 3 g saturated fat, 100 mg cholesterol, 800 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g sugar, 13 g protein

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