Kosher Okonomiyaki
A Japanese-inspired okonomiyaki recipe with a kosher twist, featuring crispy pork and savory flavors.
Ingredients
- ●1/2 pound, sliced Pork bellyKosher certification required
- ●1 cup, sliced Shiitake mushrooms
- ●1 cup, thinly sliced Onion
- ●1/4 cup Okonomiyaki sauce
- ●2 tablespoons Soy sauce
- ●1 tablespoon Sesame oil
- ●1 1/2 cups Flour
- ●1/2 cup Breadcrumbs
- ●1/4 cup, chopped Scallions
- ●2 tablespoons Yuzu juice
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- 2
Add the sliced pork and cook until browned, about 3-4 minutes. Remove from heat and set aside.
- 3
In the same skillet, add the sliced onions and cook until translucent, about 5 minutes.
- 4
Add the sliced mushrooms and cook until tender, about 5 minutes.
- 5
In a large bowl, whisk together the flour, breadcrumbs, and a pinch of salt.
- 6
Add the cooked onions and mushrooms to the bowl and mix well.
- 7
Add the cooked pork, okonomiyaki sauce, soy sauce, and yuzu juice to the bowl and mix until just combined.
- 8
Heat a non-stick skillet or okonomiyaki pan over medium heat.
- 9
Using a 1/4 cup measuring cup, scoop the batter into the pan and spread evenly.
- 10
Cook for 2-3 minutes, until the bottom is golden brown. Flip and cook for an additional 2 minutes.
- 11
Serve hot with additional okonomiyaki sauce and scallions, if desired.
- 12
Note: Traditionally, okonomiyaki is cooked on a teppan grill or griddle, but a non-stick skillet will work just as well.