How to Cook Tasty Fluffy Okonomiyaki with just Cabbage and Eggs!

How to Cook Tasty Fluffy Okonomiyaki with just Cabbage and Eggs! Delicious, fresh and tasty.

Fluffy Okonomiyaki with just Cabbage and Eggs!. Okonomiyaki (literally means 'grilled as you like it') is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, meat/ protein and topped with a variety of condiments. Better known as 'Japanese pizza' in the US. Okonomiyaki - Japanese Cabbage Pancakes: super easy and flavorful, savory Japanese style pancakes using cabbage, eggs, bacon, and flour.

I used just flour, egg and dashi stock (please refer to Home Style Japanese Dashi Stock) to make batter with cabbage but most okonomiyaki you eat at You might have heard that the cooking style of okonomiyaki with the batter mixed with shredded cabbage is called "Osaka style" or "Kansai style".

Since eggs and flour both like to stick to surfaces when cooked, I highly suggest using some sort of non-stick surface in addition to the oil.

This is something I'll always come back to because it's just so easy and with just one whole cabbage you can make an impressive amount.

You can have Fluffy Okonomiyaki with just Cabbage and Eggs! using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fluffy Okonomiyaki with just Cabbage and Eggs!

1. It’s 2 of Eggs.

2. Prepare 1/4 of Cabbage.

3. It’s 1 of Okonomiyaki sauce.

4. Prepare 1 of Mayonnaise.

5. You need 1 packages of Bonito flakes.

6. It’s 1 of Green nori seaweed flakes (optional).

Okonomiyaki - Japanese Savoury Pancakes Recipe.

Savoury and satisfying, okonomiyaki or Japanese pancakes are a simple, frugal meal with just a few ingredients.

Hailing from Osaka, Okonomiyaki is a delicious Japanese savory pancake made with flour, eggs, cabbage, and protein.

It's typically cabbage based, with eggs and flour and served with a variety of toppings.

Fluffy Okonomiyaki with just Cabbage and Eggs! step by step

1. Quickly chop the cabbage into long strips..

2. Heat some oil in a skillet, fry the cabbage until tender. Be careful not to scorch it..

3. When the cabbage is tender, spread it out in the skillet and evenly pour the beaten eggs on..

4. Cover and steam until the egg is cooked. (Low to medium heat should be good.).

5. With a spatula, check the bottom of the Okonomiyaki. Flip it when the bottom is browned and fry the other side until golden..

6. Place it onto a plate, top with okonomiyaki sauce and bonito flakes and serve!!.

7. If you have other ingredients and enough time, enjoy different variations by adding chopped kimchi, shredded cheese, mochi mentaiko (rice cake and seasoned cod roe), sliced pork belly…or whatever else you like..

You can really top these savory pancakes with just about anything (remember, as you like it!) but we opted for a fairly traditional drizzle of kewpie.

Okonomi means "how you want it," and an okonomiyaki is one of the world's most infinitely adaptable dishes.

The shredded or chopped cabbage in the base is a given, but beyond that, you can add whatever you'd like to the batter.

Once you've got a few Japanese staples in your pantry (all of which.

We first tried okonomiyaki with our Osaka-mum Rieko and her friend Noriko.