Microwave Cooking: Okonomiyaki (Japanese Savoury Pancake) (Microwave Cooking - Meats Book 11)

Make sure that they are quite softened. If your house is too cold then feel free to microwave or otherwise heat gently. Once the bacon has crisped up on one side, flip it over.

Okonomiyaki as I like it | Book of Yum

Arrange the bacon as a tight circle in the center of your skillet. Normally the bacon will kick off enough grease that you will not need to add any to your pan, especially if using a nonstick skillet. If you are using a stainless steel skillet then you might want to add a little oil. Spread the okonomiyaki batter over the bacon and form a pancake. I find it helpful to use a silicone spatula because the batter is so sticky.

Cover the pancake with a lid and cook for minutes. You want the bacon and batter to be browned on the bottom and mostly cooked through before flipping. Once you are ready to flip, use a spatula to loosen it up around the edges. If there is no oil left in the pan then you might want to add a little bit. Once the pancake is loose, then flip it over.

Lastly, sprinkle on the seaweed and top with bonito flakes. If your dish is still hot and steamy then you just might catch them dancing! Cut into quarters and serve. This makes a total of 2 servings Keto Okonomiyaki. That would make it taste more interesting- but what about the gummy, potato rosti like texture? I added water and decided to pretend it was a crepe rather than a pancake batter. I lightly oiled a cast iron pan and heated it in the oven on degrees. When it was hot, I poured some batter into the pan, and swirled it so it evenly covered the bottom.

There was still a little cabbage and onion left in the batter, so it was slightly lumpy, but really, quite reasonably thin. After baking it for about ten minutes, I took it out and sprinkled cotija cheese on top and put it back in to melt. I served it like pizza slices, with a side serving of tomato chutney, and watched it disappear. This Cheese flatbread version had considerably nicer texture, the seasonings added flavor, and the cheese made it a much more satisfying main dish.

Would that be ok? Please do not replicate them. Thanks for putting up a recipe for okonomiyaki! It had directions i. Hooray for this recipe! But now, I can make it in the comfort of my own home and not make my tummy funky. Hi, I appreciate this recipe. Amy, I was surprised by your comment, as this recipe is substantially different than their savory pancake recipe.

It has been made to my taste and completely gluten-free, in line with the theme of my blog. The fillings are different, but most notably, this recipe is based in gluten-free flour and contains xanthan gum. Ingredient lists also cannot be copyright, but changing three or more ingredients makes it essentially a new recipe, with no legal obligation to refer to any inspiration. What I will have to look at is the instructions- although I do not own the Practical Japanese Cooking cookbook it is out of print, and I only found the sauce recipe in a forum online - I may have based it on another cookbook.

Although method cannot be copyright unless obviously creative with personal details etc. This is no longer the case. I will look into this and consider altering the wording, if it is too similar to another. Thanks for your input. However, I would try any flour blend you like that does NOT have a strong flavor. Honestly you could probably even try this recipe with straight white rice flour but will get better results from a combination of flour and starches.

Mail will not be published required. View regional variations on okonomiyaki and recipes offered by a Japanese food company Kansai or Osaka Style Okonomiyaki has the ingredients mixed into the batter and is found throughout Japan. All of these things should be in bite-sized pieces. Okonomiyaki sauce from scratch. Book of Yum - Blog Says: May 12th, at 8: May 13th, at 8: May 13th, at The Best of Japanese Cuisine: April 25th, at June 30th, at July 6th, at Great Asian grocers here I could get everything I needed.

Have a wonderful summer! One of my favourites though. This looks SO delicious!! I love savory pancakes and my mouth is watering over all the yummy ingredients in here! My family would gobble this up in no time!

I wonder if you could use panko instead of tenkasu? I guess it could add some fluffiness… maybe you can toast the panko first before adding so you get nice toasty flavor too tenkasu has that deep fried flavor. Or, you can completely omit it. I started making Okonomiyaki after trying it it in a Japanese restaurant. Your post has helped me to tweak and better my version of it. Since most of the ingredients are hard to come by here in Holland, I had to resort to some other ingredients. Many thanks for your view of the dish. Your recipe was well written and gave me a lot of insights.

Thank you very much for your kind and supporting words. It takes a day or two to write a post but your comment made me really encouraged. Thank you for taking your time to write to me! What could i subtistue to keep the same flavor as you did? Thank you very much. Tag justonecookbook on Instagram if you use justonecookbook I may not notice OR share the picture on Facebook fan page! I look forward to seeing it! I think, grating potatoes might create some similar texture though, instead of mashing it.

But Nagaimo will for sure work. I pretty much followed the recipe exactly except doubling the portion for lunch next day. I managed to gather all the ingredients in Vancouver, BC, Canada. Ever since I discovered your website I am so inspired to try Japanese recipes which I rarely did since I left Japan way back when. Thank you for the inspirations and we shall continue cooking. I could live there and hoping to visit this winter. I love your site.

I am a huge fan of your site and use it whenever I want to make a Japanese dish. I have made a few dishes from it and they are all delicious. My favorite so far is the TonKatsu. I want to try making this, but I was wondering if bacon is the same as pork belly used in this recipe.

The Execution

Thank you for using my site as a reference to your cooking! Try Japanese, Korean, maybe some Chinese , Mexican butcher or supermarket. They use pork belly and often have slices or they can cut for you. If not, use shrimp, squid, etc. We never use beef or chicken for Okonomiyaki. I made this tonight after having Okonomiyaki for the first time in Osaka this summer. It still turned out great. Thank you so much for your kind feedback. Have you tried making smaller okonomiyaki? I need some practice with my pancake flipping skills! Thanks for the recipe! Wondering, can we keep the finished batter with cabbage, etc.

Or will it get too wet? Cabbage contains some moisture, therefore, the batter will have more liquid by next day. I recommend keeping the batter and cabbage separately. I want to try this recipe. But since I only have tororo Gagome Tororo Dashi and no nagaimo, can you suggest how much tororo I need to apply for this recipe?

The amount of tororo should be the same as I specify here, not related to Nagaimo. Now, in your comment above you say: That looks like this and it is a type of kombu: Sorry for late respond. Have been busy with my new toys. LOL Actually I tried this recipe immediately after reading your reply.

I bought tororo kombu when I went to Hokkaido last month. I enjoy reading every single feedback as everyone adapt it differently with ingredients they have in their country. We use tororo kombu to make Hiroshima style Okonomiyaki. You can sprinkle tororo kombu on steamed rice, or make rice ball… what else. Add to miso soup, add to udon or soba noodle soup…. I tried this just the other night. In a word — fantastic! I made a mess of flipping them over, but they were enjoyable just the same. All the ingredients work so well together; just the right proportions. Next time, however, I am going to make a half batch.

All five of us in my family ate this and I still had over half left over; it makes a huge amount. Three of us had second helpings, as well. So happy your okonomiyaki came out well and thank you for your kind feedback! Have you frozen the leftover? This is one of the best leftover foods for later. You can wrap individual okonomiyaki in aluminum foil. Defrost and reheat in oven or oven toaster.

It is a great lunch at home for myself. Whilst I have not yet tried this recipe for okonomiyaki, I have tried the two ramen recipes and they are out of this world! Nami, you are an amazing cook and thank you so much for sharing your receipes! Can I skip it or replace it with something else? So happy to hear you like Japanese food, and thanks for reading my site! I mentioned in the blog post, but some JOC readers tried this recipe with grated potato and told me it was a good substitute.

What a creative alternative to Nagaimo! Thanks for sharing that with me and JOC readers! Where did you get the condiment bowl set with the blue leaves? And could you please add to the Pantry section with your ceramics and recommendations for traditional serveware? That one… where did I get it… I think… World Market from like years ago?! Hi Nami, Thank you for taking the time to reply. Now I have more reason to make that trip to happen Japan! Meanwhile, I made my first okonomiyaki and it was excellent — threw in some shredded brussels sprouts and made mini pancake sized appetizers.

The little ones were gone in two bites. Yummy, thank you so much for such a well laid out recipe!!! Thanks for sharing the recipe. I hope to try to cook it. I first had it in Japan when I was there 16 years ago, and again a couple years later, and I will never forget how delicious it was.

I really miss it. Restaurant Okonomiyaki can be not-so-authentic… so try making this at home! Yesterday I cooked a Japanese dinner which I have never done before. Thank you so much for the great recipes and the detailed instructions. I had to use many ingredients, that I had never even heard of before. It was so much fun experimenting with new food. You had never made Japanese dinner and you made all these dishes!!!! I hope you enjoyed using new ingredients and use them again in the near future. I just made this and added squid and shrimp.

My husband ate 3 whole ones and washed them down with 4 beers. I think it tasted good. This is the best recipe hands down. I will be making this for years and years to come. Thank you so much!! Thank you for this recipe! I lived in Japan briefly and okonomiyaki was my favorite food. Thanks for trying this recipe! I think for convenience, fried onion bits like we use for green bean casserole would be a great, flavorful substitution!

Thanks for sharing your idea with us! Hope you enjoy this recipe! Nice, I am so happy you enjoy making Okonomiyaki! Thanks for sharing your picture with me. If you use Facebook, Twitter, or Instagram, you can share your photo…. I found a better substitute for nagaimo instead of potato or tofu, which is tapioca powder. Tapioca is a starch extracted from cassava root. When liquid is added, tapioca becomes gluey also. In one of the comments here, a reader from the Philippines mentioned a substance which I checked turned out to be cassava.

The rest all the same. Hopefully this would help those who are like me, within reach more to cassava than nagaimo. I have posted the result of okonomiyaki using tapioca on my Instagram: Thank you so much for your detailed feedback! Thank you for using my recipe! Thank you for taking your time to write your kind feedback, Phill! Hi Nami, I have been making this recipe without nagaimo so far. Thought I will try out with silken tofu this time, for a fluffier pancake.

I have a few questions regarding this though: Before resting the batter in the fridge? Together with the eggs etc. I would actually break the tofu into puree form using a whisk, as a part of batter.

Keto Okonomiyaki

Maybe there are other ways to do it, but I think it works when the tofu becomes part of batter. Hmm sure g to start and see how it works? Add the tofu and put in the fridge. Hi Nami, I experimented with tofu the other day and the result is great! The batter turned out slightly thicker than the previous times.

Thanks for your reply. Will be checking out your soup curry next! Haha your husband is funny. Thank you very much for your kind feedback. I have been missing this dish!! It turned out so well, and it reminded me of the okonomiyaki I had when I visited Osaka. Yeah, Chinese uses nagaimo and sometimes cheaper than Japanese grocery market! I think it comes down to personal preference. If you can eat cabbage, I would recommend using cabbage. Hi Nami, we love okonomyaki and I always turn to your recipe as it is pretty much the same as I was shown by my friends from Tokyo.

I just watched your video again, now I have to make okonomyaki again. Thanks for your recipes, Darryl. Hope you enjoy ed making Okonomiyaki.

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I recently made my own version of simple mini okonomiyakis and mentioned that your sauce is a great one in my blog post. Thank you for your kind mention of my blog on your post. You have a really cool life!!! Living in Mexico I did have to adapt it: I also used shredded cooked chicken mixed into the batter because I forgot to buy bacon. I am SO happy! And your sauce recipe is awesome too. Thank you so much for trying this recipe and I am so happy you use available ingredients to make this recipe work.

Thank you for your kind feedback. Glad to hear you enjoyed this recipe!! Thank you so much for sharing! Hello Nami, I absolutely love this recipe and have already prepared it several times. I have a question though.