Okonomiyaki - Japanese comfort food

Fri, 07/30/2021 - 8:30am
Category: 

In honor of the Olympic Games in Japan, I thought I would share a recipe for some very traditional Japanese comfort food that is easy to make, absolutely delicious, and so different from any of the classic comfort foods we see here in the U.S. Trust me you will fall in love with these savory pancakes called Okonomiyaki! Say that three times fast!! Traditionally, these fluffy pancakes are made with cabbage and topped with bacon, but they are also a great vehicle to use up some of the leftovers or wilting veggies in your fridge. Switch out the chicken for shrimp or add some of the zucchini
busting out of your garden. Get creative and enjoy every bite!
Okonomiyaki Cabbage and Chicken Pancakes with Sriracha Mayo
3 tablespoons olive oil
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
3⁄4 cup water
2 teaspoons soy sauce
1 cup sweet onion, chopped
2 cups savoy or Napa cabbage, thinly sliced and roughly chopped
4 scallions, chopped
2 cups cooked chicken breast, shredded into bite-size pieces
3 eggs
1⁄2 pound raw bacon slices, cut into
3-inch pieces
Sriracha Mayo:
1⁄2 cup Hellmann’s Light Mayonnaise
2 teaspoons sriracha sauce
2 teaspoons soy sauce
Heat the olive oil in a large non-stick skillet over medium heat.
Combine the flour, salt, and baking powder in a large bowl and whisk to combine. Add the water and soy sauce and whisk until smooth.
Add the onions, cabbage, half of the scallions, and chicken to the bowl and stir to combine so everything is coated and evenly distributed.
Crack the eggs into the bowl and fold them into the mixture. Do not overmix but stir until they are woven throughout. This will keep your pancakes fluffy!
Using a measuring cup, scoop out heaping half-cups full of the batter into the hot oil. This recipe will make about 6 pancakes, so you will cook them in 2 batches. Do NOT press the pancakes down, but just evenly distribute the filling into 6-inch pancakes. Cook for 3 to 4 minutes on the first side until golden brown. While they are cooking place the bacon strips over the top (on the raw batter) to cover each pancake.

Flip the pancakes over and cook for 4 to 5 minutes more on the second side until bacon is crispy and pancakes are lightly puffed and cooked through in the center.
To make your sriracha mayo, whisk the mayo, sriracha sauce, and soy in a small bowl until smooth. I like to put the sauce into a squeeze bottle for pretty presentation, but this is optional.
Serve pancakes drizzled with sriracha mayo and topped with more scallions.
Get hundreds of approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips!