Easy Japanese Okonomiyaki Pancakes with Meat (Buta-Tama) Recipe

Total time 30 mins
10 mins preparation time
20 mins cooking time

Ingredients

2 portion(s)
6 
chive stems
100 g
pointed cabbage
2 
spring onions

For the batter:

200 ml
Dashi broth (or vegetable broth)
1 
fresh egg
90 g
regular plain flour
10 g
cornflour / potato starch
1 tsp
baking powder
3 tbsp
vegetable oil

Topping:

2 tbsp
fried onions
80 g
pork shoulder, sliced very thin (or ham)
2 
fresh eggs
1 tbsp
mayonnaise
Nutritional facts (per portion): 2826 kJ  /  674 kcal
36.4 g Fat
28.3 g Protein
56.7 g Carbohydrates

Preparation

Step 1

Wash the chives, dab dry and finely chop. Clean the pointed cabbage, cut into strips of approx. 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.

Step 2

For the batter, whisk Dashi broth and an egg in a bowl. Mix flour and cornflour/potato starch, add with baking powder to the dashi-egg mixture and mix well to avoid lumps. Add the pointed cabbage and spring onions to the batter and mix well.

Step 3

Heat 1 tbsp of oil in a frying pan (24 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and fry over medium heat for about 2-3 minutes.

Step 4

During this time, sprinkle with 1 tbsp of fried onions. Spread half of the meat slices evenly on top, turn over in the pan and fry for another 2-3 minutes on medium heat (reduce heat slightly). Slide the okonomiyaki onto a plate.

Step 5

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Step 6

Place the okonomiyaki on two plates with the egg side up and spread with teriyaki barbecue sauce with honey. Spread thin lines of mayonnaise on top, sprinkle with chives and serve.

Recipe-ID: 27

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Wash the chives, dab dry and finely chop. Clean the pointed cabbage, cut into strips of approx. 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.

For the batter, whisk Dashi broth and an egg in a bowl. Mix flour and cornflour/potato starch, add with baking powder to the dashi-egg mixture and mix well to avoid lumps. Add the pointed cabbage and spring onions to the batter and mix well.

Heat 1 tbsp of oil in a frying pan (24 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and fry over medium heat for about 2-3 minutes.

During this time, sprinkle with 1 tbsp of fried onions. Spread half of the meat slices evenly on top, turn over in the pan and fry for another 2-3 minutes on medium heat (reduce heat slightly). Slide the okonomiyaki onto a plate.

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Place the okonomiyaki on two plates with the egg side up and spread with teriyaki barbecue sauce with honey. Spread thin lines of mayonnaise on top, sprinkle with chives and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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