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 4,785
printed 7

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 135 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
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!
Yam potato, Eggs, Milk, Vinegar, Sugar, Dashi stock granules, Flour, potato starch, baking powder, Vegetables, meat, fish, Cabbage (medium), Spring onions, cheese
HOME
We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.
Kombu (left from dashi broth), Water, Vinegar, Light soy sauce, Sake, Brown sugar, Mirin, White sesame seeds
HOME
This works well as a soup or equally as good as a sauce for pasta.
Chinese leaves, Bacon rashers, Sweetcorn, Flour, Milk, Water, Stock granules, Cheese, Parsley (optional)
HOME
You won't believe you can make this tasty side dish by microwaving it...
Chicken breast fillet, Okra, Sour plum (umeboshi) puree, Mentsuyu dashi stock (concentrated), Sugar or honey, Bonito flakes (katsuo-bushi)
HOME
A basic recipe for flavourful simmering is to use 250ml water and 1 tbsp each of sake, soy sauce and mirin. It's really easy.
Turkey breast fillets, New potatoes, Carrots, Onion, Green beans, Water, Sake, mirin, soy sauce, Sugar, Vegetable oil, Dashi pack
HOME
Broccoli is a superfood, I used it with tofu in this dish. The peanut satay sauce that you can buy at a supermarket as a substitute for sesame makes it easy to prepare this dish. It's both healthy and easy to cook.
Broccoli bulb, Tofu, Satay sauce (shop bought), Sugar, Noodle broth, concentrated (mentsuyu)
HOME

Similar Recipe

The taste of Japan in one pan.
Chicken breast fillet, Onion, Spring onion, Eggs, Dashi stock, Soy sauce, Mirin, Cooked rice, Nori sheet
cookbuzz
PRO
Lighter than just spring onion pancakes.
New potatoes, Peeled prawns, Eggs, Spring onions, Flour, Salt, Water, Soy sauce, Green laver, Sesame seeds, Vegetable oil
Mizue
PRO
A catch-all dish you can make using leftovers in the fridge. Don't miss out the ginger!
Pointed cabbage, Chipolata sausages, Spring onions, Ginger, Eggs, Salt, Vegetable oil, Chicken stock granules, Salt & pepper
You need to patiently fry the onions for 20 minutes to make a delicious onion soup base first.
Onion (medium), Vegetable oil, Chicken stock, Chicken breast fillet, Japanese curry cube
KitchenCIB
HOME
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
Anyone can make this, starting the cooking in a cold frying pan.
Egg, Vegatable oil, Water
Tobuchan
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
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