KOREAN Style Okonomiyaki | My FAVOURITE Pancake | WHY Use Cast Iron?

pork belly

🥗Healthier: chicken

💰Cheaper: bacon

Chicken reduces fat while still providing protein.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth offers a lighter flavor.

mayonnaise

🥗Healthier: vegan mayo

💰Cheaper: homemade mayo

Vegan mayo is lower in calories.

okonomiyaki sauce

🥗Healthier: teriyaki sauce

💰Cheaper: soy sauce + ketchup

Teriyaki sauce provides a sweet alternative.

Cut thick slices of bacon in half.

Chop green cabbage into large pieces.

Slice green onions thinly.

Grate sweet potato using a box grater and squeeze out excess water.

In a mixing bowl, combine all-purpose flour, kosher salt, white pepper, black pepper, baking powder, 3 large eggs, and dashi stock. Whisk until smooth.

Add chopped veggies and strained kimchi to the batter and mix well.

Heat a cast iron pan over medium heat and add canola oil.

Spoon large dollops of the batter into the pan and press into a round shape.

Press sliced bacon into the batter on one side.

Cook until the pancake slides easily in the pan, then flip it over.

Once the bacon is crispy, flip the pancake one final time and turn off the heat.

Baste tonkatsu sauce on top of the pancake and let it caramelize slightly.

Drizzle tonkatsu sauce and Japanese mayo in opposite directions on the plate.

Top with green onions, toasted sesame seeds, and barbecue pork floss.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens