Lazy Mini Okonomiyaki Recipes

OKONOMIYAKI

Steps:

• For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
• For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
• To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
• Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
• Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
• Whisk together the flour, cornstarch and beer in a medium bowl.
• Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

LAZY MINI-OKONOMIYAKI

Steps:

• In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter.
• Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine.
• To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well.
• Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray.
• Drop the batter by tablespoonfuls into the pan. Cook until golden on each side.
• Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.