Yoyogi Park,, Tokyo Japan

2/3 c. rice flour
1/3 c. potato starch
2/3 c. chicken stock
2 eggs
4 c. thinly sliced cabbage
2 green onions, thinly sliced diagonally
¼ c. tenkasu bits (deep-fried batter drops)
3 slices bacon, cut into 3” pieces.
½ c. raw shrimp, cut in 1” chunks
2 links Chiang Mai or Chinese sausage, diced
1 oz. pickled ginger, thinly sliced

Stir rice flour and potato starch together.  Whisk in stock gradually.  Let stand for one hour.   Mix one egg with half each of the cabbage, green onions, tenkasu, shrimp, sausage and ginger.  Stir in ½ c. batter to coat ingredients thoroughly.  Heat griddle to medium and pour batter mix into the middle.  Use spatula to shape round pancake ¾” thick.  Arrange half the bacon pieces on top.  Cook 3 – 4 minutes and flip with two spatulas.  Cook an additional 3-4 minutes and flip again.  Continue cooking, if needed, until bottom is brown and firm.  Keep warm in oven while cooking second batch of ingredients.  Drizzle with kewpie mayonnaise and okonomiyaki sauce to serve.

Okonomiyaki Sauce
1/4 cup ketchup
1 1/2 Tbsp. Worcestershire sauce
1/4 tsp. Dijon mustard
2 Tbsp. rice wine
1 tsp. soy sauce

Mix all ingredients in a medium saucepan.  Heat until bubbly.

Next recipe
Previous recipe
Return to menu