Okonomiyaki Pancakes with Beef Stir-Fry
Inspired by okonomiyaki Japanese savory pancakes, this dish serves up a harmony of flavors and spices from around the world. The batter holds together thanks to the sticky texture of grated nagaimo to create fluffy and healthy pancakes with minimal additives.
Ingredients (Serves 4)
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150 g / 5 oz. cabbage leaves, chopped (6 mm / 1/4 in. squares) total 2 C
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150 g / 5 oz. nagaimo Chinese yam, peeled and grated for total 1/2 C
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3-4 green onions, finely chopped
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2 eggs
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4 T cornstarch
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Salt
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Canola oil
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300 g / 10 oz. thinly sliced beef for sukiyaki
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Canola oil
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Salt
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1 small onion, 150-170 g / 5-6 oz., cut in half lengthwise, thinly sliced crosswise
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8-10 medium brown mushrooms, thinly sliced
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1/2 red bell pepper and green bell pepper each, both cut in half lengthwise then in 1.5 cm- / 0.6 in.-thin slices, total 2 C
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1/2 t chili powder
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1/2 t cumin powder
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2 T + 1/2 t tomato paste
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2 T + 1/2 t Kikkoman Soy Sauce
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1 t Dijon mustard
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1 t flour
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150 ml / 2/3 C dashi stock (may substitute bouillon or water)
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2 T sour cream
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Italian parsley for garnish
- * 1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
To make the okonomiyaki pancake batter, place chopped cabbage and grated yam in a bowl and stir with chopsticks or fork until texture turns thick and sticky (see photo). Stir chopped green onions and eggs into the batter; then add the cornstarch and a pinch of salt to mix well until batter is consistent.
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2
Add canola oil to a frying pan and heat. Pour about 80 ml / 1/3 C batter into the pan, spread to 10 cm / 4 in. circle, and cook each side over low-medium heat for about 60-90 seconds or until firm to touch. Remove pancake, set aside and keep warm. Repeat to make 8 pancakes.
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3
Cut beef into bite-sized pieces, about 5 cm / 2 in. squares. Heat 1 T oil in a frying pan and cook beef quickly over high heat. Sprinkle lightly with salt, remove from pan and set aside. Wipe grease from the pan with a paper towel.
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4
Add 1 T oil to the pan and sauté the onion over medium heat until slightly translucent, then add mushrooms, followed by the bell peppers. When they begin to wilt, return the beef to the pan. Add chili powder and cumin powder then reduce the heat to low.
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5
Add tomato paste and soy sauce to the beef and mix well. Stir in the mustard followed by flour and mix well. Immediately add the dashi stock. Heat over medium heat and stir well until thickened. Turn off heat and stir in the sour cream. Add a pinch of salt if needed.
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6
Serve the pancakes topped with the stir-fry and garnish with Italian parsley.
Recipe by Michiko Yamamoto
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