Sourdough Discard Okonomiyaki
Satisfy your cravings with a twist on the classic Japanese dish – Sourdough Okonomiyaki! This recipe combines the tangy goodness of sourdough starter with the savory, satisfying flavors of traditional okonomiyaki. Get ready to create a crispy, mouthwatering pancake loaded with your favorite toppings. It's a delightful fusion of flavors and textures that's perfect for a quick and delicious meal. Try it and experience the umami-rich joy of Sourdough Okonomiyaki!
Equipment
Ingredients
Okonomiyaki Batter
- 160 g sourdough discard
- 15 g water
- 1/2 tsp dashi optional
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 eggs
Fillings
- 250 g finely shredded cabbage
- 20 g finely sliced onions
- other ingredients (veggies, protein) of your choice
Toppings (all optional)
- bonito flakes
- kewpie mayo
- okonomiyaki sauce
- scallions
- seaweed flakes aonori or furikake
- pickled ginger
Instructions
- Combine all the ingredients for the okonomiyaki batter in a mixing bowl. Then, prepare the fillings and mix them into the batter. Cover the mixing bowl and refrigerate for 30 minutes. This helps make the batter crispy.
- Heat a skillet over medium-high heat. Once the pan is hot, drizzle with oil. Then, pour half the batter into the skillet and evenly spread it out. Cover, and let the batter cook until the top starts to set and the edges look crisp (about 3-4 minutes).
- Flip the pancake and cook the other side uncovered for about 3 minutes or until the bottom has browned.
- Transfer to a plate and load it with toppings of your choice.
- Enjoy hot and fresh!