Ultimate Crispy Okonomiyaki

After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Prep: 10 min Cook: 15 min Nutrition: 500 cals

Ingredients

Yam potato 10cm (200g)
Eggs 2
Milk 200ml
Vinegar 1 tbsp
Sugar 1 tbsp
Dashi stock granules 1 tbsp
Flour, potato starch, baking powder 3/4 cup, 1/4 cup, 1 tbsp
Vegetables, meat, fish plenty
Cabbage (medium) 1 (500g)
Spring onions, cheese as you like

Method

1
First of all, mix the grated yam with the eggs, then the milk and finally the vinegar in that order, in a large bowl or pan. Then add the sugar, dashi stock, flour, potato starch and baking powder.
2
Cut the meat, vegetables (such as mushrooms, asparagus, courgettes) and fish into bitesize pieces Except the cabbage, add them to the pan and mix.
3
Lightly mix in the shredded cabbage.
4
Heat oil in a skillet until very hot, then pour in the batter. Cover and bake for 6 to 7 minutes on medium heat until you hear it start to squeak.
5
Turn over the pancake. Keep it uncovered and cook on high heat for 6 minutes.
6
It's ready! Drizzle over with the sauces you fancy and garnish with chopped spring onions and cheese. Enjoy!

Tips & Note

This okonomiyaki is jam-packed with yam potatoes and the outside has a lovely crispy finish because of the potato starch and baking powder. It's important to keep the frying pan hot. To make a nice plump okonomiyaki, shred the cabbage really finely and mix lightly. It's so delicious with ponzu sauce on top!

Ultimate Crispy Okonomiyaki

After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Prep: 10 min

Cook: 15 min

Nutrition: 500 cals

Ingredients

Yam potato 10cm (200g)
Eggs 2
Milk 200ml
Vinegar 1 tbsp
Sugar 1 tbsp
Dashi stock granules 1 tbsp
Flour, potato starch, baking powder 3/4 cup, 1/4 cup, 1 tbsp
Vegetables, meat, fish plenty
Cabbage (medium) 1 (500g)
Spring onions, cheese as you like

Ultimate Crispy Okonomiyaki

Recipe ID :2557 Posted on 31 MAR 2017

Serves 4

Prep 10min
Cook 15min
Nutrition500cals
views 5,643
printed 8

saved 0

After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!

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Ingredients

Print Ingredients Email Ingredients
10cm (200g)
2
200ml
1 tbsp
1 tbsp
1 tbsp
3/4 cup, 1/4 cup, 1 tbsp
plenty
1 (500g)
as you like

Method

Prep
10min
Cook
15min
1
First of all, mix the grated yam with the eggs, then the milk and finally the vinegar in that order, in a large bowl or pan. Then add the sugar, dashi stock, flour, potato starch and baking powder.
2
Cut the meat, vegetables (such as mushrooms, asparagus, courgettes) and fish into bitesize pieces Except the cabbage, add them to the pan and mix.
3
Lightly mix in the shredded cabbage.
4
Heat oil in a skillet until very hot, then pour in the batter. Cover and bake for 6 to 7 minutes on medium heat until you hear it start to squeak.
5
Turn over the pancake. Keep it uncovered and cook on high heat for 6 minutes.
6
It's ready! Drizzle over with the sauces you fancy and garnish with chopped spring onions and cheese. Enjoy!

Tips & Note

This okonomiyaki is jam-packed with yam potatoes and the outside has a lovely crispy finish because of the potato starch and baking powder. It's important to keep the frying pan hot. To make a nice plump okonomiyaki, shred the cabbage really finely and mix lightly. It's so delicious with ponzu sauce on top!

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