Okonomiyaki Recipe

Name: Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; ½ teaspoon dashi powder (dissolved in 125ml of water); 170 g okonomiyaki flour; 450 g cabbage (shredded); 2 onions (shredded); 150 -200 g bacon (cut); 80 -100 g imitation crabmeat; 50 g fresh shiitake mushrooms (shredded); mayonnaise; masterfood barbecue sauce (or tonkatsu sauce); bonito flakes

Servings: persons

4 eggs
½ teaspoon dashi powder (dissolved in 125ml of water)
170 g okonomiyaki flour
450 g cabbage (shredded)
2 onions (shredded)
150 -200 g bacon (cut)
80 -100 g imitation crabmeat
50 g fresh shiitake mushrooms (shredded)
mayonnaise
masterfood barbecue sauce (or tonkatsu sauce)
bonito flakes

1
combine eggs and dashi mixture in a small bowl.
2
stir in flour and mix well til smooth.
3
add in shredded cabbage, mushroom, onions, bacon and crabstick to the pancake batter and mix well.
4
heat a frying pan over medium heat.
5
pour a bit of oil, heat and add in the pancake batter to fry.
6
fry for 3-4 minutes until golden brown then flip the pancake over and fry for a few minutes.
7
repeat step 3 and 4 until the batter has finished.
8
remove the pancake, add in the toppings and serve hot.

20608

kcal

Calories

1585

Fat

Carbs

1406

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 11 ingredients. The key ingredients include: 4 eggs, ½ teaspoon dashi powder (dissolved in 125ml of water), 170 g okonomiyaki flour, 450 g cabbage (shredded), and more.

Yes, Okonomiyaki falls under the Meat & Poultry 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.

Okonomiyaki

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