Fluffy Okonomiyaki with Store-Bought Okonomiyaki Mix

Name: Fluffy Okonomiyaki with Store-Bought Okonomiyaki Mix
Yield: Serves 2 to 10 servings
Ingredients: 1 bag (about 21 oz/600 g) store-bought okonomiyaki mix (about 3.5 oz/100 g per serving); 2-2 1/2 heads (about 1/6 head per serving) cabbage; 3 cups (720 ml) dashi broth (about 1/2 cup/120 ml per serving); 6 large eggs (1 egg per serving); 1-2 bags (as much as you like) tenkasu (tempura bits); 1 bunch (as much as you like) green onions; As much as you like sliced pork belly; To taste aonori (dried seaweed flakes); To taste katsuobushi (bonito flakes)

ＴＷＯＨＥＡＲＴＳ @twohearts5671

The key is to chop the cabbage finely using a food processor. Then just mix in the store-bought okonomiyaki mix! These turn out fluffy and delicious. I created this recipe after receiving a lot of cabbage. Using 2 to 2 1/2 heads made the okonomiyaki super fluffy and easy to eat a lot of. Chopping the cabbage finely is a bit of work, but it really makes them fluffy. My husband always eats four pieces!

ＴＷＯＨＥＡＲＴＳ @twohearts5671

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Ingredients

Serves 2 to 10 servings

1 bag(about 21 oz/600 g) store-bought okonomiyaki mix (about 3.5 oz/100 g per serving)
2-2 1/2 heads(about 1/6 head per serving) cabbage
3 cups (720 ml)dashi broth (about 1/2 cup/120 ml per serving)
6large eggs (1 egg per serving)
1-2 bags(as much as you like) tenkasu (tempura bits)
1 bunch(as much as you like) green onions
As much as you like sliced pork belly
To taste aonori (dried seaweed flakes)
To taste katsuobushi (bonito flakes)
Depending on the size, this makes about 10 to 15 pancakes. Amounts in parentheses are for one serving (makes about 2 pancakes)

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Steps

1

Finely chop the cabbage in a food processor, then wash and drain well. (It's fine to chop it very finely.) Mince the green onions as well.
2

Mix the eggs, dashi broth, and store-bought okonomiyaki mix together. Add the tenkasu and mix, then let it sit for a bit until the tenkasu softens.
3

Add the remaining green onions and cabbage, and mix. (Mix in the cabbage just before cooking to prevent it from releasing too much water and making the batter watery.)
4

Since I usually make a large batch (using one bag of okonomiyaki mix), I cook them on an electric griddle. Serve with your favorite sauce, mayonnaise, aonori, and katsuobushi.
5

These freeze well, so they're great for lunch later! Even after freezing, they stay chewy and delicious. I like to eat the second one with ponzu and mayonnaise.
6

This is the okonomiyaki mix I always use.
7

On November 14, 2011, this recipe became popular! Thank you!
8

On July 31, 2017, over 100 people made this recipe, and it became popular again. Thank you so much!