Okonomiyaki

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Okonomiyaki
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Okonomiyaki

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Course: StartersCuisine: JapaneseDifficulty: Easy
Rations

2

rations
Preparation time

15

minutes
Cooking time

25

minutes
Calories

635

kcal
Total time

40

minutes

Delve into the fascinating world of Japanese gastronomy while preparing a delicious okonomiyaki, a dish full of flavor and textures that will transport you to the heart of the streets of Osaka. This succulent "Japanese omelet" combines rich, umami flavors with fresh, nutritious ingredients, creating a unique culinary experience that will delight your senses.

While you thinly slice the soft cabbage and pork belly, let the vibrant melodies of Japanese music inspire and energize you. The aroma of okonomiyaki slowly cooking in the pan will awaken your taste buds, while Japanese music envelops you in an atmosphere of serenity and harmony, connecting you with the rich culture and tradition of Japan. Finally, garnish your culinary masterpiece with Japanese mayonnaise, tonkatsu sauce and dried bonito, creating a visual and gustatory spectacle that will leave you craving for more.

Don't wait any longer and immerse yourself in this exciting gastronomic adventure to the rhythm of Japanese music. Feel how passion and tradition intertwine in every bite of okonomiyaki, and discover the power of cooking with rhythm and harmony.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 200 g of soft cabbage

  • 100 g of wheat flour

  • 2 eggs

  • 180 ml of mineral water

  • 100 g of pork belly

  • Sauce

  • tonkatsu sauce or yakisoba sauce

  • Japanese mayonnaise

  • dried bonito

Pasos

  • Cut the cabbage into thin julienne strips (sengiri) and set aside.
  • Cut the pork belly into very thin slices and set aside.
  • Mix the cabbage, wheat flour, egg and mineral water in a bowl.
  • Add the bacon to the previous mixture.
  • Heat a frying pan with a little oil.
  • Put some of the mixture in the hot pan and simmer for about 10 minutes on each side.
  • When the flour and egg dough is cooked, turn up the heat and grill on both sides so that it is golden brown and a little crispy.
  • Serve and top with Japanese mayonnaise, tonkatsu sauce and dried bonito to taste.

Información nutricional (por ración)*

  • Serving Size: 305g
  • Calories: 635kcal
  • Fat: 40g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Cholesterol: 215mg
  • Sodium: 1025mg
  • Potassium: 595mg
  • Carbohydrates: 46g
  • Fiber: 5g
  • Sugar: 7g
  • Protein: 22g
  • Vitamin A: 450IU
  • Vitamin C: 60mg
  • Calcium: 90mg
  • Iron: 4mg
If you are looking for 10

Key points of the recipe

  1. Precise cutting of ingredients: Be sure to cut the cabbage into very thin julienne strips and the pork belly into thin slices to ensure even cooking and a nice texture in the okonomiyaki.
  2. Temperature control when cooking: Cook the mixture over low heat for 10 minutes on each side to ensure it cooks well without burning, and then increase the heat to brown and obtain a slightly crispy exterior.
  3. Final dressings: Don’t skimp on the quality of the Japanese mayonnaise, tonkatsu sauce and dried bonito. These ingredients are key to giving okonomiyaki its characteristic flavor and authentic presentation. Apply generously at the end to enhance the umami flavor of the dish.

Pairing with wine

Okonomiyaki is a dish with intense and varied flavors, which requires a medium-bodied red wine with balanced acidity and a fruity flavor that does not overpower the dish. A good pairing would be a light red wine such as a Beaujolais or a Pinot Noir. Beaujolais is a light and fruity red wine, with notes of red fruits and cherries, making it the ideal companion for Okonomiyaki. I do not recommend pairing with full-bodied red wines such as Cabernet Sauvignon, Syrah or Malbec, as the intense and heavy flavor of the wine may compete with the subtle and complex flavors of the Okonomiyaki, making the pairing unpalatable.

Beer pairing

Another option for pairing with Okonomiyaki is beer, which adds a fresh, bubbly flavor that complements the dish well. A mild and light Lager or Pale Ale would be a good choice, as they will not compete with the flavor of the dish. Beer also helps to balance the flavors of the condiments and sauces used in the dish.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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