Tasty Japanese Pancakes (Print Version)
# Ingredients:
→ Savory Japanese Pancake Batter
01 -
4 strips of bacon, chopped, with fat and rind removed (or use pancetta)
02 -
90 g all-purpose flour
03 -
2 tablespoons cornstarch
04 -
120 ml warm water
05 -
1 teaspoon dashi powder dissolved in water, or substitute with vegetable or chicken broth
06 -
3 eggs
07 -
300 g cabbage (roughly 1/4), thinly sliced
08 -
1 to 2 green onions, chopped (half for the batter, half for topping)
09 -
120 ml canned corn
10 -
1 tablespoon oil for cooking
→ Toppings
11 -
2 tablespoons Kewpie mayo
12 -
2 tablespoons okonomiyaki sauce
13 -
1 teaspoon dried seaweed flakes (aonori)
14 -
1 teaspoon bonito flakes (katsuobushi)
# Instructions:
01 -
Place the bacon slices in a skillet and cook until crisp. Let them cool completely. No need to add oil since the bacon releases its own fat.
02 -
Whisk eggs with dissolved dashi in a small bowl. In a large mixing bowl, combine cornstarch with flour, then slowly stir in the egg-dashi mixture. Mix everything until it’s smooth.
03 -
Gently fold cabbage, half the green onions, the cooked bacon, and corn into the batter. Avoid overmixing to keep the cabbage light. Add more cabbage if the mix looks too runny.
04 -
Heat a large skillet over medium heat. Add cooking oil and let it warm up. Scoop batter onto the skillet to make 10 cm circles. Cook each pancake until it’s golden brown, flipping once.
05 -
Move cooked pancakes to a plate. Drizzle some Kewpie mayo and okonomiyaki sauce on top. Sprinkle on seaweed flakes, bonito flakes, and the remaining chopped green onions. Optionally, add pickled ginger or Japanese 7-spice blend for extra flavor.
# Notes:
01 -
Don’t overmix the batter once you’ve added the veggies, so it doesn’t become heavy.