Japanese Okonomiyaki

World

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Science

• Emperor penguin chicks die as iceberg may block food access – A recent environmental analysis suggests iceberg movement may be preventing adult penguins from reaching feeding grounds, leading to chick starvation. Source
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Entertainment

• Phil Donahue remembered as king of daytime talk – Celebrated for pioneering audience-driven programming, Donahue’s passing on August 19 elicited tributes across media. Source
• World Humanitarian Day and National Soft Ice Cream Day observed today – August 19 holds dual significance internationally—as the UN’s World Humanitarian Day—and in the U.S., where it’s also celebrated as National Soft Ice Cream Day. Source

Japanese Okonomiyaki

Okonomiyaki is a savory Japanese pancake filled with a variety of ingredients, perfect for a unique and tasty meal. It's a fun and creative dish to try at home!

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup dashi or water
• 4 cups cabbage, finely shredded
• 1/2 cup green onions, chopped
• 2 large eggs
• 1/2 cup cooked shrimp, chopped
• 4 slices of bacon
• Okonomiyaki sauce
• Kewpie mayonnaise
• Bonito flakes (optional)
• Aonori seaweed (optional)
• Salt and pepper
• Vegetable oil

Instructions:

1. In a large bowl, mix the flour and dashi (or water) until smooth. Add the cabbage, green onions, eggs, shrimp, and a pinch of salt and pepper. Mix until well combined.

2. Heat a non-stick skillet over medium heat and add a little vegetable oil.

3. Spoon half of the batter into the pan and spread it out into a thick circle (like a pancake). Lay two slices of bacon over the top.

4. Cook for about 4-5 minutes, then carefully flip it over and cook for an additional 4-5 minutes, until both sides are golden brown.

5. Remove from the pan and repeat with the remaining batter.

6. Drizzle the okonomiyaki with okonomiyaki sauce and Kewpie mayonnaise in a crisscross pattern. Add a sprinkle of bonito flakes and aonori if using.

7. Serve hot and enjoy your delicious homemade okonomiyaki!