Okonomiyaki (“As You Like Itâ€) Pancakes With Bonito Flakes
- Preparing Time: -
- Total Time: -
- Served Person: 8 pancakes
- 4 tablespoons vegetable oil
- 1 teaspoon baking powder
- 2 tablespoons mayonnaise
- â¼ teaspoon sea salt
- 1 large egg, beaten
- 1 â½ cups (180 g) all-purpose flour
- 1â¼ cups (296 ml) whole milk or milk of your choice
- 8 ounces (230 g) cabbage, thinly sliced
- 2 scallions, white and light green parts chopped
- â½ yellow, green, or red bell pepper, thinly sliced
- 8 ounces (230 g) boneless chicken, shrimp, crab, or sukiyaki-style beef or pork, cut into â½-inch (12 mm) pieces
- 2 tablespoon or more homemade or store-bought tonkatsu sauce
- â½ cup (4 g) bonito flakes
- â½ cup (4 g) crumbled nori
- Carbohydrate 22 g(7%)
- Cholesterol 46 mg(15%)
- Fat 13 g(20%)
- Fiber 2 g(6%)
- Protein 11 g(22%)
- Saturated Fat 2 g(12%)
- Sodium 180 mg(8%)
- Calories 249
PreparationWhisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot. Excerpted from Japanese Home Cooking: Simple Meals, Authentic Flavors © 2019 by Sonoko Sakai. Photography © 2019 by Rick Poon. Reproduced by permission of Roost Books. All rights reserved. Buy the full book from Amazon.
PreparationWhisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot. Excerpted from Japanese Home Cooking: Simple Meals, Authentic Flavors © 2019 by Sonoko Sakai. Photography © 2019 by Rick Poon. Reproduced by permission of Roost Books. All rights reserved. Buy the full book from Amazon.
