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 3,118
printed 5

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!

Share

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!

HOME
midnight kitchen
I’ve got 133 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
I made this when I wanted to use up bits and pieces of vegetables and meat in my fridge. You could also put this onto rice instead of noodles.
Soft noodles for two, Sesame oil, Meat or fish, whichever you like, Leftover vegetables, Water, Soy sauce, sake, mirin, Oyster sauce, chicken stock, Chopped or grated ginger, Potato starch (corn starch)
HOME
Flame grilled sweetcorn is the best but you can microwave and pan fry for just as good a result.
Corn on the cob, Soy sauce, Mirin, Water, Butter
HOME
A simple side salad with a refreshing Japanese flavour.
Vermicelli or maloney, Cucumber, Onion, Cherry tomatoes, Rocket or salad leaves, Salt, Vinegar, Lemon juice, Sugar, Noodle stock concentrated (mentsuyu)
HOME
The juice from the clams is also delicious, so enjoy it with a slice of baguette.
Clams, Onion, Butter, White wine, Salt & pepper, Garlic, Baguette slices
HOME
You can use any sweet potato from white, orange or purple but I found purple to be the sweetest. I made this traditional Japanese snack.
Purple potatoes, Sesame oil, Brown sugar, Soy sauce, Vinegar, Water, Sesame seeds
HOME
This is a recipe I always want to make when I get beef cheeks or shank meat. The sauce is made brilliant by a touch of chocolate.
Beef cheeks or shank meat, Red wine, Carrots, Onions, Celery, Garlic, Bouquet garni, Beef stockpot, Flour, Olive oil, Butter, Dark chocolate
HOME

Similar Recipe

It was delicious to remember "Kinako fried bread" that I used to eat for lunch at school. It's an easy Japanese style toast.
Bread slice, Butter, Soybean flour, Sugar, Honey
KMR-type-B
HOME
An easy recipe using white asparagus from a jar.
White asparagus & juice (in a jar), Soya milk (or cow's milk), Egg (large), Miso (white), Salt, Chicken breast fillet and prawns, Thick sauce:, Asparagus juice (from the jar), Dashi broth, Light soy sauce, Mirin, Potato starch in a bit of water
Yukiko
PRO
If you have tomato ketchup,Worcester sauce and oyster sauce, you can almost reproduce the true taste of Japan.
Egg noodles, Cabbage, Pepper (green and red), Beansprouts, Vegetable oil, Sake or white wine, Worcester sauce, Tomato ketchup, Oyster sauce, Salt & pepper, Bacon rashers, Spring onion, Parsley
cookbuzz
PRO
Teriyaki chicken and rice sounds delicious, so why not in a maki sushi roll?!
Sushi rice, Nori sheet, Chicken breast strips, Cucumber (long strip), Surimi (crab sticks), Sweet omelette roll strip, Cheese slices, Basil leaves, Mayonnaise, Soy sauce, Teriyaki sauce:, ●Soy sauce, ●Sugar, ●Mirin, ●Sake, Salt & pepper
My recipe doesn't use shop bought okonomiyaki powder or sliced meat...it just needs okonomiyaki sauce to make it delicious!
Sweetheart cabbage leaves, Leek , Egg, Grated cheese, Green laver, Shop bought okonomiyaki sauce, Mayonnaise, Batter:, Plain flour, Water  , Dashi stock granules
The seafood really shines through!
Spaghetti, Self raising flour, Seafood mix, Cabbage, Spring onions, Egg, Salt, Water, Vegetable oil, Tonkatsu sauce, Mayonnaise, Bonito flakes, green laver (optional)

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.