Hearty Rice Okonomiyaki with Balsamic Soy Glaze
Making Rice Okonomiyaki ~ Served with a Homemade Balsamic Soy Glaze ~
A healthy, Korean-style twist on the popular Japanese dish, Okonomiyaki, made with rice for extra heartiness.
Okonomiyaki Ingredients
- 1 bowl cooked rice
- 5 Tbsp all-purpose flour (or Okonomiyaki flour)
- 1/2 cup dashi broth (or water)
- 2 leaves napa cabbage (about 1/4 head, thinly shredded)
- 1/2 burdock root (about 50g, thinly julienned)
- 1/2 stalk green onion (white parts, finely chopped)
- Pinch of salt
- 1 tsp ground ginger
- A sprinkle of seaweed flakes (like aonori or seasoned seaweed)
- 1 Tbsp vegetable oil
Balsamic Soy Glaze
- 3 Tbsp balsamic vinegar
- 2 Tbsp corn syrup (or rice syrup, or honey)
- 1 Tbsp soy sauce
- 3 Tbsp balsamic vinegar
- 2 Tbsp corn syrup (or rice syrup, or honey)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s prepare the dashi broth that will add depth to your Okonomiyaki. Steep 1-2 pieces of kombu (dried kelp) in 1/2 cup of cold water for about 10 minutes. This will create a flavorful dashi. If you don’t have dashi, regular water can also be used.
Step 2
In a mixing bowl, combine the thinly shredded napa cabbage, julienned burdock root, and finely chopped green onions. The burdock root adds a pleasant chewiness, while the green onions bring a fresh aroma.
Step 3
Now, let’s make the Okonomiyaki batter. Add 1 bowl of cooked rice, ground ginger, and a pinch of salt to the bowl with the vegetables. Then, pour in 5 tablespoons of flour and the prepared dashi broth. Mix everything together thoroughly with a spatula or spoon, gently incorporating the rice so it doesn’t become mushy. This step is key to achieving the right texture.
Step 4
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-low heat. Ladle a portion of the batter onto the hot pan and spread it into a round, flat shape using the back of your spoon. Cook until the bottom is golden brown and set, then carefully flip it over and cook the other side until equally golden and cooked through. If your Okonomiyaki is thick, cover the pan for about 2-3 minutes to ensure the inside is fully cooked.
Step 5
While the Okonomiyaki is cooking, let’s whip up the delicious Balsamic Soy Glaze! In a small bowl, whisk together 1 tablespoon of soy sauce, 3 tablespoons of balsamic vinegar, and 2 tablespoons of corn syrup (or your preferred sweetener). This creates a perfectly balanced sweet and tangy sauce.
Step 6
Once cooked, carefully transfer the Rice Okonomiyaki to a serving plate. Sprinkle a generous amount of seaweed flakes over the top while it’s still warm for an extra layer of flavor and aroma.
Step 7
Finally, drizzle your homemade Balsamic Soy Glaze generously over the Okonomiyaki, or serve it on the side for dipping. Enjoy this satisfying and flavorful meal!
