Okonomiyaki
Equipment
Ingredients
Ingredients
eggs
6 pcs
water
250 ml
soy sauce
2 tbsp
fish sauce
1 tbsp
sesame oil
1 tsp
flour
250 g
baking powder
0.5 tsp
Maizena
1 tsp
salt
1 pinch
pointed cabbage (finely chopped)
1 pcs
carrots (grated)
4 pcs
spring onions (thinly sliced)
4 stalks
mayonnaise
4 tbsp
vinegar
1 tbsp
ketchup
4 tbsp
worcestershire sauce
1 tbsp
soy sauce
1 tbsp
sesame seeds
1 handful
Instructions
Prepare egg mixture
Whisk the eggs and mix with water, sesame oil, soy sauce, and fish sauce.
Make batter
Add flour, baking powder, cornstarch, and salt to the egg mixture. Stir until smooth batter forms.
Add vegetables
Add the finely chopped cabbage, grated carrots, and sliced spring onions to the batter. Mix well.
Cook okonomiyaki
Heat sunflower oil in a pan over medium heat. Scoop batter into the pan and flatten with spatula. Cook until golden brown on both sides, about 4-5 minutes per side. Repeat with remaining batter.
Prepare sauces
Mix mayonnaise with vinegar for mayo sauce. Mix ketchup, soy sauce, and worcestershire sauce for okonomiyaki sauce.
Serve
Serve okonomiyaki topped with mayo sauce, okonomiyaki sauce, and sesame seeds.
Original recipe
Storage
Best eaten fresh. Reheat to restore crispiness.
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