Japanese-Style Savory Pancake Delight
This Japanese-style savory pancake, inspired by the traditional Okonomiyaki, is a versatile dish that embodies the phrase 'grilled as you like it.' Originating from Osaka, this pancake is a popular choice for communal dining, perfect for family gatherings or a casual meal with friends. Packed with flavors from crispy bacon, succulent shrimp, and fresh cabbage, it offers a delightful mix of textures and tastes. Drizzled with creamy mayonnaise and garnished with bonito flakes and powdered seaweed, this dish is not only visually appealing but also irresistibly delicious. With the simplicity of preparation and the richness of Japanese flavors, this savory pancake is bound to be a hit among both kids and adult guests. Try it alongside homemade yakisoba for a complete meal that will leave everyone wanting more!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Thick-cut bacon
10 slices (Cooked and chopped)
Shrimp
5-6 (Boiled, peeled, and chopped)
All-purpose flour
1 cup (Measured)
Baking powder
1/2 teaspoon (Measured)
Salt
1 pinch (Measured)
Large eggs
2 (Beaten)
Green cabbage
1/2 medium head (Coarsely chopped)
Green onion
1 (Thinly sliced including tender green tops)
Canola oil or any neutral oil
4 tablespoons (For frying)
Mayonnaise
1/4 cup (For serving)
Bonito flakes (katsuobushi)
1 cup (For serving)
Powdered seaweed (aonori)
1 cup (For serving)
Instructions
1
Begin by preparing the bacon: place the slices between two layers of paper towels and microwave on high for about 3 minutes until cooked through but not crispy. Alternatively, pan-fry the bacon over medium-high heat for 4-5 minutes, turning occasionally. Once cooked, chop each slice into bite-sized pieces.
2
Next, prepare the shrimp by boiling them in water for about 3 minutes until fully cooked. After draining, peel the shrimp and cut them into 1/2-inch pieces.
3
In a large mixing bowl, combine the flour, baking powder, salt, and 1 cup minus 1 tablespoon of water. Using a fork or chopsticks, mix well before incorporating the eggs until the mixture is smooth.
4
Gently fold in the chopped cabbage, green onions, bacon, and shrimp into the batter until everything is evenly coated.
5
Heat a 10-inch nonstick frying pan over medium-high heat. Once hot, add 2 tablespoons of oil and swirl it around to coat the pan.
6
Pour half of the batter into the pan, spreading it evenly to form a large pancake. Allow it to cook undisturbed for about 5 minutes, or until the bottom is golden brown. When the pancake easily slides in the pan, carefully flip it using a spatula and cook the other side for an additional 4-5 minutes until lightly browned.
7
Transfer the first pancake to a plate and repeat the process with the remaining batter, adding the remaining oil to the pan.
8
Once cooked, serve the pancakes hot, accompanied by small bowls of sauce, mayonnaise, aonori, and katsuobushi. Drizzle the sauce and mayonnaise over the pancakes, topping them with aonori and katsuobushi. Watch as the bonito flakes dance when they come in contact with the warm sauce!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Japanese-Style Savory Pancake Delight?
It is a savory pancake inspired by traditional Okonomiyaki, which is a versatile 'grilled as you like it' dish containing cabbage, proteins, and a flour-based batter.
Where does this style of pancake originate?
This specific style of savory pancake originates from Osaka, Japan.
What does the phrase 'Okonomiyaki' mean?
The name translates to 'grilled as you like it,' reflecting the customizable nature of the ingredients.
What proteins are included in this recipe?
The recipe features thick-cut bacon and succulent shrimp as the primary proteins.
How should I prepare the bacon for the pancake?
You can microwave the slices for 3 minutes between paper towels or pan-fry them for 4-5 minutes until cooked, then chop them into bite-sized pieces.
How do I prepare the shrimp?
Boil the shrimp for 3 minutes, drain them, then peel and cut them into 1/2-inch pieces.
What are the dry ingredients for the batter?
The dry ingredients include 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and a pinch of salt.
How much water is required for the batter?
The recipe calls for 1 cup minus 1 tablespoon of water.
How many eggs are needed?
The recipe requires 2 large eggs, which should be beaten into the batter mixture.
What type of cabbage should be used?
The recipe specifies 1/2 medium head of green cabbage, coarsely chopped.
What tools are suggested for mixing the batter?
A fork or chopsticks are recommended for mixing the flour and water before incorporating the eggs.
How should the green onions be prepared?
One green onion should be thinly sliced, including the tender green tops.
What is the best way to cook the pancake?
Heat oil in a 10-inch nonstick frying pan over medium-high heat and cook the batter for about 5 minutes per side until golden brown.
How do I know when to flip the pancake?
Flip the pancake when the bottom is golden brown and it easily slides around in the pan.
What oil should I use for frying?
Canola oil or any neutral oil is suitable for frying the pancakes.
How many pancakes does this recipe make?
The batter is divided into two parts to create two large pancakes.
What are the essential toppings for serving?
The pancakes are served with sauce, mayonnaise, powdered seaweed (aonori), and bonito flakes (katsuobushi).
What is katsuobushi?
Katsuobushi refers to dried bonito flakes that are used as a garnish.
What is aonori?
Aonori is powdered seaweed used to garnish the top of the pancake.
Why do the bonito flakes move when served?
The thin flakes 'dance' due to the heat and steam rising from the warm pancake and sauce.
Is this recipe good for groups?
Yes, it is a popular choice for communal dining, family gatherings, or casual meals with friends.
Can children enjoy this dish?
Yes, the recipe is described as being a hit among both kids and adult guests.
What side dish pairs well with this pancake?
It is recommended to serve this alongside homemade yakisoba for a complete meal.
What is the texture of the pancake?
It offers a delightful mix of textures, including crispy bacon, succulent shrimp, and crunchy cabbage.
How long does the second side take to cook?
The second side should cook for an additional 4 to 5 minutes until lightly browned.
How much oil is used for frying?
A total of 4 tablespoons of oil is used, split between the two pancakes.
How much mayonnaise is suggested for serving?
The recipe suggests 1/4 cup of mayonnaise for serving.
Should the batter be smooth before adding vegetables?
Yes, you should mix the flour, water, and eggs until the mixture is smooth before folding in the solids.
Is the pancake visually appealing?
Yes, the combination of drizzled sauce, mayonnaise, green seaweed, and dancing bonito flakes makes it very visually striking.
Can I use other ingredients in the batter?
While this recipe uses bacon and shrimp, the 'Okonomiyaki' style allows you to customize it with ingredients you like.