- 120g all-purpose flour
- 30g cornstarch or potato starch
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon sugar
- 4 eggs, beaten
- ½ large head of cabbage (about 500g), finely chopped
- ½ cup (125ml) of dashi (Japanese soup stock. You can find halal-certified dashi powder on Shopee Singapore, Lazada Malaysia & Shopee Malaysia. You can also substitute with chicken stock)
- 1 small bunch of scallions/spring onions, sliced
- 150g of boneless chicken or seafood, cut into small pieces (about half an inch)
- Kewpie Japanese mayonnaise
- Halal okonomiyaki sauce (Popular Japanese brand Otafuku has a halal-certified version of its okonomiyaki sauce - you can find suppliers on Shopee selling it! Otherwise, making your own sauce is quite easy too - check out Nami from Just One Cookbook's recipe).
- Bonito flakes (you can find halal bonito flakes online through e-tailers like Shopee Singapore and Shopee Malaysia)
- Sliced spring onion
- Beni shoga (Japanese red pickled ginger) (optional)
- To a large bowl, add the flour, salt, sugar, whisk together.
- Add the beaten eggs and dashi. Mix until just combined.
- Add the chopped cabbage and sliced scallions and mix until combined.
- Heat a frying pan over medium heat. Add some oil to lightly coat the bottom of the pan or use cooking spray.
- When the frying pan is hot, ladle out nearly half the okonomiyaki batter onto the centre of the pan, then spread it out into a circle (the okonomiyaki should be roughly 2cm in thickness).
- Place your chicken or seafood evenly on the pancake. Season lightly with some salt. Drizzle a bit more of the batter on the pancake over the meat/seafood (just to help it adhere and not fall out when you flip the pancake over).
- Cover the pan and let it cook for about 5 minutes until the pancake is golden brown on the bottom.
- Flip the pancake over - you can use two spatulas (each supporting half of the pancake), or you can also slide the okonomiyaki out onto a plate, then place your pan over your plate and flip the pancake back into the pan (you can see how Joshua Weissman does it here).
- Cover again and let cook for another 5 minutes.
- Flip the okonomiyaki one more time and let it cook for another couple of minutes. Check that the fillings are cooked and the pancake is cooked through (you can use a chopstick to poke through the centre of the pancake - if it comes out clean then it's ready.
- Transfer the pancake to a plate. Repeat with the rest of the batter.
- Drizzle over with okonomiyaki sauce, mayonnaise and bonito flakes. Serve immediately.
Tags:easy-recipeshalal-japanese-foodhalal-okonomiyaki-recipeokonomiyakiosaka