| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 373 | 13g | 4g | 55g |
| sugars | fibre | protein | salt |
| 15g | 6g | 12g | 1.25g |
Today, I’m sharing a dish that’s become a beloved staple in my kitchen – the Japanese Okonomiyaki with Aonori. As a native Nebraskan, I have a deep adoration for the hearty simplicity that defines Midwestern comfort cuisine. But every so often, it’s a thrilling adventure to channel that appreciation into exploring the beauty of global flavors. This Japanese treat, brimming with a rainbow array of vegetables and bacon, is not just a feast for the taste buds, but it’s also a delightful celebration of the versatility of our humble garden supplies. 
Connecting Heartlands: A Global Farm-to-Table Story
What I love about Japanese Okonomiyaki with Aonori isn’t just the sizzling balance of sweet and savory flavors, but the connecting thread it draws from Nebraska’s heartland to Japan’s vibrant food culture. It’s a testament to my belief in cooking with fresh, organic ingredients that provide not just wonderful taste, but nourishment for the body and soul. Cabbage and green onions, so central to this dish, are powerhouse ingredients packed with nutritional benefits. They’re an excellent source of antioxidants and are known for their abilities to boost heart health and digestion.
A Fusion of Flavors
Traditionally, Okonomiyaki has earned the title of ‘Japanese savory pancake,’ but with each bite of this dish, you’ll realize that it’s so much more. The vegetable base, brought to life with a delicate mix of sweet apples, pear, and pineapple, creates an intriguing counterpoint to the robust flavor of bacon. The Okonomiyaki sauce and Japanese mayonnaise lend a rich umami touch that feels quintessentially oriental. And then, there’s the aonori – a universally loved seaweed seasoning that imparts a wonderful sea-like flavor and holds numerous health benefits.
Pairing Ideas
This dish, on its own, is a marvelous journey of flavors. But if you’d like to complement it with other Japanese classics, consider pairing it with a comforting bowl of Miso Soup, or a fresh Japanese Salad neatly tossed in a tangy vinaigrette. Its light, fresh profile will beautifully contrast the hearty Okonomiyaki. And of course, for complete authenticity, complement your meal with a cup of twinkling, warm sake.
What You’ll Need
- 2 cups of all-purpose flour
- 1 1/2 cups of water
- 4 eggs
- 1/2 a cabbage, finely chopped
- 6 green onions, finely chopped
- 2 sweet apples, peeled and finely chopped
- 1 large pear, peeled and finely chopped
- 1 cup of pineapples, finely chopped
- 6 slices of bacon
- 2 tablespoons vegetable oil
- 3/4 cup of Okonomiyaki sauce
- 1/4 cup of Japanese mayonnaise
- 1/4 cup of aonori
- 1/4 cup of pickled red ginger
Method
Step One
In a large bowl, combine 2 cups all-purpose flour and 1 1/2 cups water. Stir well until the batter is smooth without lumps.
Step Two
Beat 4 eggs in a small bowl, then pour them into the flour-water mixture. Stir again until everything is combined.
Step Three
Add chopped cabbage, green onions, apples, pear, and pineapples. Stir until all ingredients are well coated with the batter.
Step Four
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add slices of bacon and fry them until they are crisp. Set the bacon aside on a plate lined with paper towels.
Step Five
Pour a 1/4 of the batter into the middle of a frying pan and spread it into a round shape. Place 1 1/2 slices of bacon on top of the batter.
Step Six
Cook the Okonomiyaki for about 5 minutes until the bottom is golden brown. Then flip it over with a large spatula and cook the other side for the same amount of time.
Step Seven
Once the Okonomiyaki is cooked, transfer it to a plate. Drizzle Okonomiyaki sauce and Japanese mayonnaise on top, then sprinkle with aonori and pickled red ginger.
Step Eight
Repeat steps five to seven for the remaining batter and toppings. Serve hot and enjoy.
