Okinomiyaki – Japanese cabbage pancakes

Okinomiyaki, Japanese cabbage pancakes, unifood, pancakes, Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程
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twitter, follow us, https://twitter.com/@hotgirlscooking, @hotgirlscooking, Hot Girls Cooking, New Zealand, NZ, Cooking, Cooking for real, cooking tutorials, tutorials, 新西兰烹饪,配有照片的食谱教程

 

Okinomiyaki.
These Japanese cabbage pancakes were discovered while studying at University and have been a fantastic meal for years.
Okinomiyaki are a delicious & filling, savory meal the whole family will enjoy.

Cooking tutorial with pictures,
配有照片的食谱教程

Okinomiyaki, Japanese cabbage pancakes, unifood, pancakes, Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程

INGREDIENTS:
This will make 3 large Okinomeyaki.

Half a good sized cabbage,
2 cups of high grade flour,
2 eggs,
Fish sauce,
1 small tin of shrimps,
1 tin of tuna chunks in spring water,
Half a green capsicum,
1 large or 2 small tomato,
1+ tablespoon of capers,
1 spring onion,
3 tablespoons of stuffed green olives,

Condiments:
H & P sauce,
Mayonnaise (Green ETA mayonnaise)

METHOD:
In a large bowl make a batter:
Add about 1 & 3/4’s cups of high grade flour,
2 eggs, a good splash of fish sauce & a small amount of water.
Mix together well until a good consistency and lump free.
If your mix is a little runny add a little more flour.

Finley chop your spring onion & capers,
Cut your tomato into 8 wedges, then each wedge into 3.
Chop half of a green capsicum into pieces, make the pieces about the same size as your tomato.
Cut 3 tablespoons of stuffed green olives in half,
Add this to your batter and mix together well.

Drain and strain your tin of shrimps,
Add this to the batter mix,

Drain the spring water from your tin of tuna chunks,
Add this to the batter.
Gently mix this all together.

Take your half cabbage.
You can chop this quite fine or coarse depending on your preference.
Add about half of your chopped cabbage to the batter and mix well.
Once the cabbage is all coated in batter add the second half of your cabbage and mix well.

This is about what we need the mix to look like.
Everything is nicely coated in batter.
The batter is not too runny.

Okinomiyaki, Japanese cabbage pancakes, unifood, pancakes, Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程

Get some frying pans onto the stove and heat them up.
We are using non-stick pans.

Add a good portion of your cabbage mix to the frying pan.
As the cabbage mix is starting to cook use the back of a spoon to shape the edges into a nice round pancake shape.
Make this a round pancake shape & about the size of a small plate.

When your pancake is nicely browned on the bottom, turn your pancakes.
You can check this with a fish slice by moving the pancake back and forth, if it moves nice and freely you are probably ready.
You can gently lift a corner but be careful because the pancake will fall apart at this stage if you are rough.

Because Okinomiyaki are big and quite flimsy while cooking, flipping them and keeping them whole can be a challenge.
I like to use fish slice and coax the pancake the same way up onto a clean dry plate, so the cooked side is down on the plate.

I then put the fray pan upside down on top of the plate and flip the whole plate upside down into the pan.
Remove the plate from the frying pan and you are now cooking your uncooked pancake side.
This works well for me and you should be looking at a golden brown cooked side of pancake.

Gently check for your pancake to be cooked.
When they are golden brown on both sides we are ready to dress, serve and enjoy your Okinomiyaki.

Add mayonnaise and HP sauce to the top.
You can get quite good at making the criss-crossed pattern.
The trick is to add the sauce in one fast, fluid motion, running slightly over the edge.
First one way with the HP sauce, then across with the mayonnaise.
Okinomiyaki, Japanese cabbage pancakes, unifood, pancakes, Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程

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