Kyoto meat pie recipes

Kyoto-style Okonomiyaki: A Culinary Guide

Kyoto-style okonomiyaki, often called "Japanese savory pancake," is a beloved dish blending crispy edges with a tender, cabbage-studded interior. Here’s a concise guide to making this iconic treat.

Ingredients: For 4 servings, you’ll need 200g all-purpose flour, 300ml dashi (or water), 2 eggs, 300g finely shredded cabbage, 50 tenkasu (tempura scraps), 4 green onions (sliced), and 100g protein (choose from sliced pork belly, shrimp, or bacon). For toppings, okonomiyaki sauce, Japanese mayonnaise, aonori (seaweed flakes), and katsuobushi (bonito flakes) are essential.

Method:

1. Mix Batter: In a bowl, whisk flour and dashi until smooth. Beat in eggs, then fold in cabbage, tenkasu, and green onions—avoid overmixing to keep cabbage crisp.

2. Cook: Heat a non-stick pan or griddle over medium heat. Oil lightly, then pour ¼ of the batter. Spread into a 1.5cm-thick circle. Add protein (e.g., pork belly) on top. Cook for 4–5 minutes until edges set.

3. Flip: Carefully flip the pancake using a spatula. Cook another 3–4 minutes until golden brown and cooked through.

4. Top: Drizzle with okonomiyaki sauce and mayonnaise in a zigzag pattern. Sprinkle with aonori and katsuobushi.

Serving Tip: Enjoy hot, directly from the pan, cutting it into wedges. Its customizable fillings and umami-rich flavors make it a Kyoto must-try!