Okonomiyaki
Osaka soul food, Okonomiyaki, is a savory Japanese pancake made with ingredients that you can find in other countries. This mouthwatering, savory delight offers layers of bold and comforting flavors. The Japanese pancake-style dish combines a batter made from flour, eggs, and shredded cabbage, often filled with various ingredients like pork, seafood, or vegetables. As it cooks on the griddle, the aroma of sizzling ingredients draws you in, promising something truly special.When you take that first bite, the crispy outer layer gives way to a soft, tender inside, where umami-rich toppings like Kewpie mayonnaise, tangy okonomiyaki sauce, and bonito flakes (which dance in the heat) come together in perfect harmony. Each bite is an explosion of textures—crispy, soft, and chewy—all elevated by the savory fillings and a hint of sweetness from the sauce.Toppings like pickled ginger or seaweed add an extra layer of complexity, making every bite unique. Okonomiyaki is the perfect combination of hearty, flavorful, and deeply satisfying, leaving you feeling full yet always wanting just one more taste.
Equipment
- Large Mixing Bowls (2): One for the dry ingredients and one for wet ingredients, making it easy to blend the batter smoothly.
- whisk – Whisking the wet ingredients helps achieve a light and fluffy pancake batter.
- Large Frying Pan or Griddle: A heavy-bottomed frying pan or griddle is ideal for even heat distribution, ensuring the Okonomiyaki cooks to golden perfection.
- Spatula or Fish Turner: Essential for flipping the pancake without breaking it, maintaining its shape and structure.
Ingredients
Okonomiyaki Sauce
- 2 tbsps ketchup
- 2 tbsps oyster sauce
- 2 tbsps Worcestershire sauce
- 2 tbsps light honey
Okonomiyaki
- ½ cup cake flour
- 2 tbsps cornstarch
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- ¼ cup chicken stock
- 2 tbsps melted butter
- ½ head cabbage shredded
- 1 tbsp butter or oil
- ¼ lb pork belly or other fatty pork, 110 grams, thinly sliced
- mayonnaise to taste
- dried bonito flakes (katsoubushi), optional
Instructions
Okonomiyaki Sauce
- Blend all the sauce ingredients together in a small bowl.
- Set aside.
Okonomiyaki
- In a large bowl, combine the flour, cornstarch, salt, and baking powder.
- In a medium bowl, whisk the eggs. Blend in the chicken stock and the melted butter.
- Add the wet ingredients to the dry ingredients in a large bowl and combine. Add the cabbage and mix until all the cabbage is coated with the batter.
- In a large frying pan, melt the butter over medium heat. Spoon half of the batter (cabbage mix) into the frying pan. Pat into a cake, about ¾-inch (20mm) thick. Lay half of the pork on top.
- Cook uncovered for a minute. Then, cover and cook for 5 to 7 minutes, until nicely browning and the batter is mainly cooked.
- Flip and cook uncovered for 5 to 6 minutes.
- Spread okonomiyaki sauce on top. Squirt some mayonnaise in a pattern across the sauce.
- Sprinkle dried bonito flakes (katsuobushi) over okonomiyaki.
Notes
-
Sauce Substitutions:
If okonomiyaki sauce isn’t available, try making a quick substitute using ketchup, Worcestershire sauce, and oyster sauce, as listed in this recipe. Each ingredient brings its own umami-rich depth to the sauce, creating a sweet, tangy, and savory flavor profile. -
Customizing Fillings:
Okonomiyaki is customizable, so feel free to add shrimp, scallions, or even grated carrots for additional flavor and texture. For a vegetarian version, substitute pork with shiitake mushrooms or a mix of seasonal vegetables. -
Topping Ideas:
Traditional toppings like Kewpie mayo, bonito flakes, and nori flakes (seaweed) add a classic touch. Add a sprinkle of pickled ginger for a touch of tartness, or chopped green onions for an extra pop of freshness. -
Serving Suggestions:
Serve Okonomiyaki hot off the griddle with extra okonomiyaki sauce and Kewpie mayo on the side for dipping. Pair it with a light salad or a bowl of miso soup for a complete meal.
Make-Ahead Tips:
Prepare the cabbage batter up to 4 hours in advance and keep it covered in the fridge until ready to cook. This helps reduce prep time and allows you to get straight to cooking when ready. Leftovers can be reheated on a stovetop or in an oven at 350°F for 5-10 minutes to preserve texture.Experience the Essence of Osaka!
Okonomiyaki is more than a pancake; it’s a flavorful, satisfying experience that combines rich ingredients, bold seasonings, and a hearty texture. Whether enjoyed as a meal or a snack, it’s sure to be a new favorite in your recipe collection.Nutrition
Calories: 548kcalCarbohydrates: 41gProtein: 16gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 205mgSodium: 1828mgPotassium: 417mgFiber: 1gSugar: 6gVitamin A: 335IUVitamin C: 3mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!
