Okonomiyaki

Name: Okonomiyaki
Total time: 35 minutes
Yield: 4 Servings
Ingredients: 3/4 cup flour; 2/3 cup cold water; 2 Tbsp Mizkan®️ Udon & Soba Broth Concentrate; 1 egg; 1/4 tsp baking powder; 2 cups cabbage coleslaw blend; 1 cup fresh mung bean sprouts, shredded carrots, broccoli slaw, corn kernels, sliced mushrooms or other chopped vegetables of your choice; 2 green onions, thinly sliced; 1/3 cup ketchup; 1 Tbsp Mizkan®️ Natural Rice Vinegar or Seasoned Rice Vinegar; 1 Tbsp Worcestershire sauce; 2 tsp soy sauce

Okonomiyaki

Ingredients

Pancake:

3/4 cup flour
2/3 cup cold water
2 Tbsp Mizkan®️ Udon & Soba Broth Concentrate
1 egg
1/4 tsp baking powder
2 cups cabbage coleslaw blend
1 cup fresh mung bean sprouts, shredded carrots, broccoli slaw, corn kernels, sliced mushrooms or other chopped vegetables of your choice
2 green onions, thinly sliced

Sauce:

1/3 cup ketchup
1 Tbsp Mizkan®️ Natural Rice Vinegar or Seasoned Rice Vinegar
1 Tbsp Worcestershire sauce
2 tsp soy sauce

INSTRUCTIONS

For Pancake:

Whisk first 5 ingredients in large bowl until smooth. Add vegetables. Stir until well coated.
Heat large nonstick skillet on medium heat and brush with vegetable oil. Add 1 scant cupful of batter, spreading to about 6 inches. Cook pancake 4-5 min. on each side or until deeply browned and firm in center. Repeat with remaining batter, adding additional oil as needed.

For Sauce:

Whisk ingredients in small bowl until well blended. Drizzle over pancakes.

YIELD
4 servings

TIPS

These savory Japanese pancakes are a popular street food snack and easily customized. Okonomi means “your choice” so feel free to substitute other vegetables along with the cabbage. Meats such as ham, crab, small shrimp or chopped bacon can be added to skillet before topping with the pancake batter.

Traditional garnishes can also include bonito flakes (dried tuna), mayonnaise, pickled ginger and dried seaweed powder.

35 minutes

15 minutes

20 minutes