Okonomiyaki In a Waffle Iron | Mad Genius | Food & Wine

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour is often less expensive.

pork belly

🥗Healthier: chicken breast

💰Cheaper: bacon

Chicken breast is leaner, while bacon is more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

okonomiyaki sauce

🥗Healthier: teriyaki sauce

💰Cheaper: soy sauce + sugar

Teriyaki sauce offers a similar flavor with fewer calories.

Preheat a Belgian waffle iron to medium-high heat.

Add a couple slices of bacon to the waffle iron to cook and grease it.

In a bowl, crack 2 large eggs and whisk them.

Drizzle in chicken stock and add 1/2 teaspoon of kosher salt and 1 tablespoon of melted unsalted butter.

Add 1/2 cup of all-purpose flour and mix until barely smooth.

Shred 1/4 of a green cabbage to make about 1/2 cup and set aside.

Shred a carrot without peeling it to get about 1/2 cup of slivers.

Slice 2 scallions on a bias to make about 1/4 cup and set aside for garnish.

Check the bacon in the waffle iron and flip it to brown on all sides.

Scatter half of the shredded cabbage, half of the shredded carrot, and half of the sliced scallions in the waffle iron.

Let the vegetables cook for about 30 seconds until slightly softened.

Pour half of the pancake batter over the vegetables in the waffle iron.

Close the waffle iron gently and cook for about 30 seconds until the eggs start to set.

Open the waffle iron and gently lift the okonomiyaki with a fish spatula, flipping it onto a serving plate.

Top with sriracha, Kewpie mayonnaise, remaining scallions, bonito flakes, and chopped bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens