Kansai-style Okinomiyaki Recipe

Name: Kansai-style Okinomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Flour; 270 ml Dashi stock (1 tablespoon of granules dissolved in 270 ml of water); 1 pinch Salt; 100 ml Milk; 1 tsp Sugar; 1 Egg; 2 tsp Baking powder; 15 cm Japanese mountain yam (grated); 1 ladle full; 3/4 of a bowl Cabbage (julienned); 1 as neccessary Japanese leeks (thinly chopped); 1 as necessary Squid tentacles (cut into 1 cm pieces); 1 Tempura balls, dried baby shrimp, pickled red ginger; 1 Egg; 1 Pork, squid, shrimp, etc; 2 tbsp and 1 tablespoon Tonkatsu sauce, ketchup; 1 Mayonnaise; 1 Bonito flakes, aonori

Servings: persons

300 grams Flour
270 ml Dashi stock (1 tablespoon of granules dissolved in 270 ml of water)
1 pinch Salt
100 ml Milk
1 tsp Sugar
1 Egg
2 tsp Baking powder
15 cm Japanese mountain yam (grated)
1 ladle full
3/4 of a bowl Cabbage (julienned)
1 as neccessary Japanese leeks (thinly chopped)
1 as necessary Squid tentacles (cut into 1 cm pieces)
1 Tempura balls, dried baby shrimp, pickled red ginger
1 Egg
1 Pork, squid, shrimp, etc
2 tbsp and 1 tablespoon Tonkatsu sauce, ketchup
1 Mayonnaise
1 Bonito flakes, aonori

1
Mix ingredients together and chill the batter for an hour.
2
If you sift the flour, it will prevent clumping.
3
(I am lazy so I don't and mix it after the batter is chilled.)
4
Prepare the cabbage, leeks, and squid.
5
Roughly chop the squid body in big pieces, and the tentacles into 1 cm length.
6
Mix one ladle of batter with and mix with a spoon to incorporate air (but avoid over-mixing).
7
Preheat an electric griddle to the lowest temperature, and grease with vegetable oil.
8
Pour batter from Step 3 and your favorite ingredients on top.
9
Cook over medium heat for 2-3 minutes, flip over, lower the temperature to lowest and cook for an additional 5-6 minutes.
10
Cover with a lid and cook over a high heat for a minute.
11
Flip over, brush over with the sauce and it's done (I cooked 2).
12
The heat and time measurements are approximate.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 grams Flour, 270 ml Dashi stock (1 tablespoon of granules dissolved in 270 ml of water), 1 pinch Salt, 100 ml Milk, and more.

Yes, Kansai-style Okinomiyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kansai-style Okinomiyaki

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