Okonomiyaki

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Pan Frying

Cuisine: Japanese

Courses: Comfort Food, Izakaya:, Main Courses, Tapas/Small Plates

Best Season: Suitable throughout the year

Description

Okonomiyaki, a savory Japanese pancake, is a versatile dish that originated in Osaka and is often referred to as "Japanese pizza." The name translates to "grill as you like," reflecting its endless topping and filling possibilities. Osaka-style okonomiyaki, the most common version, mixes ingredients such as cabbage, meat, or seafood directly into the batter, while Hiroshima-style layers the components for a unique twist.

This dish is topped with tangy okonomiyaki sauce, creamy mayo, bonito flakes, and sometimes seaweed flakes, creating a rich and flavorful combination. Fun to make and even more enjoyable to eat, okonomiyaki is a beloved comfort food that showcases the creativity and deliciousness of Japanese cuisine.

Ingredients

For the Batter:

5 tablespoons potato flour/root crop
2 tablespoons water
1 Egg
1 teaspoon dashi stock

For the Toppings:

1/2 cup okonomiyaki sauce
2 tablespoons Kewpie mayonnaise
2 tablespoons bonito flakes
1/4 cup spring onions, chopped
2 tablespoons nori, chopped
1 1/2 cups cabbage, coarsely chopped
1 slice bacon
1 egg
1/3 cup ten-kasu (deep-fried tempura batter bits)

Instructions

Prepare the Batter:

1
In a small bowl, mix the potato flour with water until smooth. Add the egg and dashi stock, and mix until well combined.
2
Prepare the Cabbage Mixture:
3
Coarsely chop the cabbage and add it to the batter mixture.

Cook the Okonomiyaki:

4
Heat a griddle or large non-stick pan over medium-low heat.
5
Pour the cabbage mixture onto the griddle and shape it into a 5-inch round pancake. Top with tenkasu and let it cook for about 4 minutes.
6
On the same griddle, cook the bacon slice on one side until slightly crispy. Place the cooked bacon on top of the cabbage mixture. Usually Japanese don't crisped the bacon but cook it to your taste
7
In the same area of the griddle, crack an egg and gently break the yolk. The egg should spread out to roughly the same size as the cabbage pancake.
8
Once the egg is partially set, carefully flip the cabbage mixture onto the egg. Cook for another 2 minutes, then flip the whole pancake upside down so the egg side is on top.

Add the Toppings:

9
Brush the top of the okonomiyaki with okonomiyaki sauce.
10
Drizzle Kewpie mayonnaise in a zigzag pattern, and sprinkle with chopped nori, spring onions, and bonito flakes.

Serve:

11
Serve hot, fresh off the griddle. Enjoy the combination of flavors and textures in every bite!

Maricel's Tips

Try adding different fillings to your okonomiyaki, such as shrimp, squid, or even cheese. This dish is all about customization—just like the name suggests, "okonomi" means "how you like" in Japanese, so feel free to make it your own!

Getting the family involved in making okonomiyaki is a great way to bond in the kitchen! Let everyone customize their own pancake by choosing their favorite toppings and fillings. It’s a fun, hands-on experience that kids especially enjoy, and it makes dinner time even more special when everyone has a part in creating their meal.
Ten-kasu, also known as tempura bits or tempura crumbs, are those crispy little pieces left over from making tempura. In Japan, tempura restaurants often make ten-kasu available to other restaurants and home cooks because they add a wonderful crunch to dishes like Okonomiyaki. If you don’t have ten-kasu on hand, you can usually buy it at an Asian grocery store, but a quick and easy substitute is plain Rice Krispies cereal. They give just the right amount of crunch without overpowering the dish.

Keywords: Okonomiyaki recipe, Japanese savory pancake, Osaka-style okonomiyaki, how to make okonomiyaki, Japanese street food, Japanese pizza, Hiroshima okonomiyaki, okonomiyaki toppings