Okinomiyaki

Name: Okinomiyaki
Ingredients: 1/4 pounds Potato (about 1 Small Potato), Grated; 2 Tablespoons Water; 4 teaspoons Fish Sauce; 3/4 cups All-purpose Flour; 3 whole Eggs; 3 cups Finely Chopped Cabbage; 3 Tablespoons Pickled Ginger, Diced; 2 whole Green Onions, Chopped; 1 teaspoon Oil, Or As Needed; 3 Tablespoons Ketchup; 1 teaspoon Soy Sauce; 1 Tablespoon Worcestershire Sauce; 2 Tablespoons Mayonnaise, To Serve; 1 whole Sheet Of Nori, Sliced Thinly, For Garnish

14 ingredients

10 steps

Ingredients

1/4 pounds Potato (about 1 Small Potato), Grated
2 Tablespoons Water
4 teaspoons Fish Sauce
3/4 cups All-purpose Flour
3 whole Eggs
3 cups Finely Chopped Cabbage
3 Tablespoons Pickled Ginger, Diced
2 whole Green Onions, Chopped
1 teaspoon Oil, Or As Needed
3 Tablespoons Ketchup
1 teaspoon Soy Sauce
1 Tablespoon Worcestershire Sauce
2 Tablespoons Mayonnaise, To Serve
1 whole Sheet Of Nori, Sliced Thinly, For Garnish

Directions

1

Combine the potato, water, fish sauce, flour, and eggs into a bowl to make a loose batter.
2

Stir in the cabbage, ginger, and green onions.
3

Heat a large nonstick pan to medium low with enough oil to just coat the pan.
4

Spread 1/4 of the batter in a circle on the pan.
5

Cover the pan let it cook for about 5-6 minutes.
6

Flip and cook 3-4 minutes more.
7

Place the finished okonomiyaki on a plate in a warm oven until the others are ready.
8

Repeat the process with the remaining batter.
9

In a small bowl combine the kethcup, soy sauce, and Worcestershire sauce to make an okonomiyaki sauce.
10

Brush each pancake with okonomiyaki sauce, top with a touch of mayonnaise, and sprinkle with the shredded nori.