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Hawaiian Okonomiyaki
A Hawaiian twist on the Japanese savory pancake, this Okonomiyaki incorporates local flavors and ingredients, often featuring a mix of cabbage, pork, and sometimes seafood, all grilled to perfection and topped with a tangy sauce and mayonnaise.
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- 1.25 cups All-purpose flour
- 0.33 cup Water
- 0.25 lb Mountain yam (nagaimo), grated
- 0.5 teaspoon Salt
- 4 beaten Large eggs
- 0.25 cup Shrimp, cooked and cut into bite-sized chunks
- 0.25 cup Ground pork, cooked and drained
- 2 cups Fresh cabbage, shredded
- 0.5 cup Green onions, chopped
- 1 tablespoon Salad oil(for frying)
- 0.5 cup Okonomiyaki sauce
- 0.5 cup Japanese mayonnaise
- 0.5 cup Bonito flakes
- 0.25 cup Shredded unseasoned nori
ðšâð³ äœãæ¹
- 1
In a medium bowl, whisk together the all-purpose flour, water, grated mountain yam, and salt until smooth. Stir in the beaten eggs until just combined.
- 2
Add the cooked shrimp, cooked ground pork, shredded cabbage, and chopped green onions to the batter. Mix gently until everything is evenly coated.
- 3
Heat the salad oil in a large non-stick skillet or griddle over medium heat. Pour about one-fourth of the batter mixture into the skillet, spreading it into a round pancake about 6-8 inches in diameter and 1/2 inch thick.
- 4
Cook for 4-5 minutes, until the bottom is golden brown and set. Carefully flip the pancake and cook the other side for another 4-5 minutes, or until golden brown and cooked through.
- 5
Repeat with the remaining batter to make 3 more pancakes.
- 6
Serve the okonomiyaki hot, topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and shredded nori.
ð¡ ããã®ã³ã
- âMountain yam (nagaimo) is key for the fluffy texture, but if unavailable, you can omit it or use a small amount of mashed potato.
- âEnsure your pork and shrimp are pre-cooked to avoid undercooking the pancake.
- âAdjust the amount of cabbage to your preference; some like it very cabbage-heavy.
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- Add other cooked ingredients like diced Spam, corn kernels, or shredded carrots.
- For a spicier kick, add a pinch of red pepper flakes to the batter.