Okonomiyaki ''Japanese Savoury Pancake'' with meat buta-tama

Total time 30 mins
10 mins preparation time
20 mins cooking time

Ingredients

2 portion(s)
6 
chive stems
100 g
pointed cabbage
2 
spring onions

For the batter:

200 ml
Dashi broth (or vegetable broth)
1 
fresh egg
90 g
regular plain flour
10 g
cornflour / potato starch
1 tsp
baking powder
3 tbsp
vegetable oil
2 tbsp
fried onions
80 g
pork shoulder, sliced very thin (raw)
2 
fresh eggs
1 tbsp
mayonnaise
Nutritional facts (per portion): 2826 kJ  /  674 kcal
36.4 g Fat
28.3 g Protein
56.7 g Carbohydrates

Preparation

Step 1

Wash the chives, dab dry and finely chop. Clean the pointed cabbage, cut into strips of approx. 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.

Step 2

For the batter, whisk Dashi broth and an egg in a bowl. Mix flour and cornflour/potato starch, add with baking powder to the dashi-egg mixture and mix well to avoid lumps. Add the pointed cabbage and spring onions to the batter and mix well.

Step 3

Heat 1 tbsp of oil in a frying pan (24 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and fry over medium heat for about 2-3 minutes.

Step 4

During this time, sprinkle with 1 tbsp of fried onions. Spread half of the meat slices evenly on top, turn over in the pan and fry for another 2-3 minutes on medium heat (reduce heat slightly). Slide the okonomiyaki onto a plate.

Step 5

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Step 6

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Recipe-ID: 27

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Wash the chives, dab dry and finely chop. Clean the pointed cabbage, cut into strips of approx. 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.

For the batter, whisk Dashi broth and an egg in a bowl. Mix flour and cornflour/potato starch, add with baking powder to the dashi-egg mixture and mix well to avoid lumps. Add the pointed cabbage and spring onions to the batter and mix well.

Heat 1 tbsp of oil in a frying pan (24 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and fry over medium heat for about 2-3 minutes.

During this time, sprinkle with 1 tbsp of fried onions. Spread half of the meat slices evenly on top, turn over in the pan and fry for another 2-3 minutes on medium heat (reduce heat slightly). Slide the okonomiyaki onto a plate.

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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