Okonomiyaki Pancakes

We got a subscription box from Try the World featuring Japan right around the time I picked out the Okonomiyaki pandake recipe out from our Food & Wine cookbook. So it felt like a sign that we should try it!

The Try the World box came with a kit like this:

It had nearly everything we needed.

The Food & Wine book called for Kewpie Mayonnaise:

and Tonkatsu sauce:
These cabbage pancakes can be made a lot of different ways. The recipe in the kit was slightly different from the Try The World recipe was slightly different from the Food & Wine recipe.

This is how we usually make them.

Serves 2.

Mix together 1/3 cup water, 1 egg, and 1/2 cup okonomiyaki flour. Stir in 2 cups shredded cabbage, optional 1 tablespoon diced up pickled ginger (like the type used for sushi), 1 tablespoon or so chopped green onion, and 1/4 up of the tenkasu. You can substitute panko bread crumbs.

Oil a pan. We usually make two big pancakes out of this. And usually cook them one at a time. If you want to make 2, just put half the mixture in and flatten it. Add two strips of raw bacon on top. Cook over medium-low heat for about 8 minutes. When the bottom is crispy, flip it over, bacon side down. Cook about 8 minutes.


It comes out looking something like this:

Top with the tonkatsu sauce and kewpie mayo!

Once when we didn’t have bacon, we did avocado and that was amazing too!

We liked them so much, we bought the individual ingredients and skipped the kit. They included

Tenkasu (tempura bits): http://www.amazon.com/gp/product/B004HVLW14?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Okonomiyaki flour:

The yam powder that came in the first kit, though in my opinion, we’ve made these without it and you don’t need it: