Cuatro platos rápidos en menos de 15 minutos (pt.3)

Ingredients

• 125 ml Chicken Broth (low‑sodium; can substitute with dashi stock for authentic umami)
• 1 Large Egg (size L, room temperature)
• 45 g All-Purpose Flour (sifted)
• 0.5 tsp Baking Powder (chemical leavener for fluffiness)
• 0.2 tsp Salt (generous pinch; kosher or sea salt preferred)
• 125 g Green Cabbage (finely shredded; discard thick core pieces)
• 2 Scallions (Chinese green onions) (white and green parts, thinly sliced)
• 2 tbsp Pickled Vegetables (finely chopped; Japanese tsukemono or pickled ginger work well)
• 5 Bacon Strips (regular cut; can use pancetta or smoked ham)
• 2 tbsp Sunflower Oil (for pan; high smoke point)
• 2 tbsp Barbecue Sauce (Japanese okonomi sauce substitute; any sweet‑savory BBQ works)
• 2 tbsp Mayonnaise (regular; can use Japanese Kewpie for authentic flavor)
• 1 tsp Katsuobushi (Bonito Flakes) (optional garnish for extra umami)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, whisk together 125 ml chicken broth and the egg until the mixture is smooth and uniform.

   Time: PT2M

2. Add Dry Ingredients

   Sift 45 g all‑purpose flour, add 0.5 tsp baking powder and a pinch of salt, then whisk into the wet mixture until no lumps remain.

   Time: PT2M

3. Incorporate Cabbage and Add‑Ins

   Fold in the finely shredded cabbage, sliced scallions, and chopped pickled vegetables until evenly distributed.

   Time: PT3M

4. Preheat Pan and Add Oil

   Place a non‑stick skillet over medium heat, add 2 tbsp sunflower oil, and let the oil heat until it shimmers.

   Time: PT2M

   Temperature: medium heat

5. Cook First Side

   Pour the batter into the skillet, spreading it to an even 1‑cm thickness. Cook undisturbed for 5 minutes until the bottom is golden brown and set.

   Time: PT5M

   Temperature: medium heat

6. Add Bacon

   Lay the five bacon strips on top of the batter, covering the surface evenly.

   Time: PT1M

7. Flip the Okonomiyaki

   Place a flat plate over the skillet, invert the pan to transfer the pancake onto the plate, then slide it back into the skillet, bacon side down.

   Time: PT1M

8. Cook Second Side

   Cook the flipped side for another 5 minutes until golden and the bacon is crisp.

   Time: PT5M

   Temperature: medium heat

9. Sauce and Garnish

   Drizzle 2 tbsp barbecue sauce and 2 tbsp mayonnaise over the top in a criss‑cross pattern. Sprinkle 1 tsp katsuobushi (bonito flakes) which will dance with the heat.

   Time: PT1M

10. Serve

    Slide the okonomiyaki onto a serving plate, cut into quarters, and enjoy immediately while hot and crispy.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Broth: Vegetable broth, Dashi stock
• Instead of Large Egg: Extra large egg
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Green Cabbage: Napa cabbage
• Instead of Scallions (Chinese green onions): Leeks
• Instead of Pickled Vegetables: Kimchi, pickled ginger
• Instead of Bacon Strips: Pancetta, Smoked ham
• Instead of Sunflower Oil: Vegetable oil, Canola oil
• Instead of Barbecue Sauce: Okonomi sauce, Worcestershire + ketchup mix
• Instead of Mayonnaise: Aioli, Kewpie mayo
• Instead of Katsuobushi (Bonito Flakes): Dried fish flakes, None

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Non-Stick Skillet
• Spatula
• Flat Plate or Lid

Critical Steps — Do Not Skip

• Ensuring the pan is properly pre‑heated before adding the batter.
• Cooking the first side undisturbed for a full 5 minutes to develop a crisp crust.
• Flipping the pancake safely using a plate or wide spatula.

Chef Tips from the Video

• Use real dashi broth instead of chicken broth for authentic umami.
• Add a dash of soy sauce to the batter for deeper flavor.
• For extra crunch, sprinkle a few sesame seeds on the top before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet to retain crispness.

Freezer: Not recommended; texture becomes soggy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 30 minutes ahead and rested in the fridge; give it a quick stir before cooking.
• Pre‑shred the cabbage and store in a sealed bag; it stays fresh for a day.

Frequently Asked Questions