I’ve made waffled okonomiyakis before and sourdough discard okonomiyakis before, so I figured it was time to combine the two! The use of sourdough discard in this recipe not only helps prevent waste, it also adds a little tanginess to the flavor, and adding a pinch of baking soda to the batter will cause it to get light and fluffy! Using a waffle iron to make the okonomiyaki means that both sides get cooked at the same time (so no awkward flipping) and get a little crispier than just cooking it on a flat top.
You can add whatever fillings and toppings you want (it’s literally the definition of okonomiyaki); my preferences are bacon (easier for me to find than pork belly), and instead of chopping up my own cabbage, I usually grab a bag of pre-chopped coleslaw mix from the grocery store! For toppings I like the homemade okonomiyakisauce from Just One Cookbook, Kewpie mayonnaise, bonito flakes, furikake, and chopped scallions.
Sourdough Discard Okonomiyaki Waffles
makes two 7’ round waffles
150 g (100% hydration) sourdough discard*
1 large egg
Pinch of salt
Pinch of sugar
Pinch of dashi powder
Pinch of baking soda
200 g chopped cabbage (or coleslaw mix)
4 slices bacon, cut so they’ll fit the waffle
iron
Okonomiyaki sauce
Kewpie mayonnaise
Bonito flakes
Furikake
Chopped scallions
Preheat your waffle iron to medium-high.
Mix the sourdough discard, egg, salt, sugar, dashi powder, and baking soda until well combined. Add the cabbage and mix again.
Place half the bacon on the bottom of the waffle iron and grease the top half. Add half of the batter on top of the bacon and close the waffle iron. When it’s golden brown and cooked through, remove from the waffle iron and repeat. Top immediately with your desired toppings and serve hot.
*I haven't tried this myself yet, but if you don’t have any sourdough discard, you could try mixing together 75 g all-purpose flour with 75 g water and skip the baking soda, but it won’t have quite as much flavor or fluffiness.
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