Okonomiyaki is famous in Osaka and Hiroshima. Both have their own characteristics. This food is basically made up of baked flour, meat, and vegetable dough. There is a similar food in Tokyo, Monjayaki.
Among all the Osaka specialty, Takoyaki (たこ焼き) and Okonomiyaki (お好み焼き) are most well-known. Today I’m sharing my favorite Okonomiyaki recipe with you so you can make this popular dish at home!
Okonomiyaki is sometimes called “Japanese Pancake” or “Japanese Pizza” by non-Japanese speakers, but personally I think it’s more like a dish between pancake and frittata.
It’s made with flour, eggs, tempura scraps (tenkasu), cabbage, pork belly slices and topped with a variety of condiments like okonomiyaki sauce, Japanese mayonnaise, dried seaweed, and dried bonito flakes.If you don’t eat pork or prefer other protein choice, this dish is very adaptable.
1. Gather all the ingredients.
2. In a large bowl, combine 1 cup (120 g) all-purpose flour, ¼ tsp. salt, ¼ tsp. sugar, and ¼ tsp. baking powder and mix all together.
3. Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove.
4. Add the grated nagaimo and dashi in the bowl.
5. Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
4. Add chopped cabbage to the batter 1/3 at a time. Mix well before adding the rest.
5. In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400F/200C), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is ¾ inches (2 cm)). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
6. Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.
7. When the bottom side is nicely browned, flip over
8. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
9. Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.
Among all the Osaka specialty, Takoyaki (たこ焼き) and Okonomiyaki (お好み焼き) are most well-known. Today I’m sharing my favorite Okonomiyaki recipe with you so you can make this popular dish at home!
Okonomiyaki is sometimes called “Japanese Pancake” or “Japanese Pizza” by non-Japanese speakers, but personally I think it’s more like a dish between pancake and frittata.
It’s made with flour, eggs, tempura scraps (tenkasu), cabbage, pork belly slices and topped with a variety of condiments like okonomiyaki sauce, Japanese mayonnaise, dried seaweed, and dried bonito flakes.If you don’t eat pork or prefer other protein choice, this dish is very adaptable.
Ingredients
- 1 cup all-purpose flour (1 cup = 120 g)
- ¼ tsp kosher salt
- ¼ tsp granulated sugar
- ¼ tsp baking powder
- 2-3 inch Nagaimo/Yamaimo (2-3" = 5-8 cm)
- ¾ cup dashi (¾ cup = 180 ml) (See Notes)
- 1 large cabbage head (1.6 lb = 740 g)
- ½ lb sliced meet (1/2 lb = 227 g) (See Notes)
- 4 large eggs
- ½ cup Tenkasu/Agedama (tempura scraps) (1/2 cup = 8 Tbsp)
- ¼ cup pickled red ginger (1/4 cup = 4 Tbsp)
- neutral flavor oil (vegetable, canola, etc)
Okonomiyaki Sauce
- 1½ Tbsp granulated sugar
- 2 Tbsp oyster sauce
- 4 Tbsp ketchup
- 3½ Tbsp Worcestershire sauce
Toppings
- Okonomi sauce
- Japanese mayonnaise
- Katsuobushi (dried bonito flakes)
- Aonori (dried green seaweed)
- Green onions/scallions
- Pickled red ginger
Instructions
1. Gather all the ingredients.
2. In a large bowl, combine 1 cup (120 g) all-purpose flour, ¼ tsp. salt, ¼ tsp. sugar, and ¼ tsp. baking powder and mix all together.
3. Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove.
4. Add the grated nagaimo and dashi in the bowl.
5. Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
Make Okonomiyaki Sauce
-. To make homemade Okonomiyaki Sauce, combine 1 ½ Tbsp. sugar, 2 Tbsp. oyster sauce, 4 Tbsp. ketchup, and 3 ½ Tbsp. Worcestershire sauce in a small bowl. Mix all together until sugar is completely dissolved.
Cook Okonomiyaki
1. Remove the core of the cabbage and mince it. Set aside to let the moisture evaporate so it won’t dilute the batter
2. Cut the meet slices in half and set aside
3. Take out the batter from the refrigerator and add 4 large eggs, ½ cup (8 Tbsp.) tempura scraps (Tenkasu/Agedama), and ¼ cup (4 Tbsp.) pickled red ginger (Kizami Beni Shoga) in the bowl. Mix well until well-combined.4. Add chopped cabbage to the batter 1/3 at a time. Mix well before adding the rest.
5. In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400F/200C), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is ¾ inches (2 cm)). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
6. Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.
7. When the bottom side is nicely browned, flip over
8. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
9. Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.
In most versions okonomiyaki is made with shredded cabbage and a pancake-like batter, but that’s where the similarities end. Some people like a soft custardy interior, while others prefer a ton of fillings with the batter merely binding the ingredients together. Since there are no hard and fast rules for the filling and toppings, it’s a great way to use up scraps from the fridge. Read more at: https://norecipes.com/okonomiyaki-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.
n most versions okonomiyaki is made with shredded cabbage and a pancake-like batter, but that’s where the similarities end. Some people like a soft custardy interior, while others prefer a ton of fillings with the batter merely binding the ingredients together. Since there are no hard and fast rules for the filling and toppings, it’s a great way to use up scraps from the fridge. Read more at: https://norecipes.com/okonomiyaki-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe
In most versions okonomiyaki is made with shredded cabbage and a pancake-like batter, but that’s where the similarities end. Some people like a soft custardy interior, while others prefer a ton of fillings with the batter merely binding the ingredients together. Since there are no hard and fast rules for the filling and toppings, it’s a great way to use up scraps from the fridge. Read more at: https://norecipes.com/okonomiyaki-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.
All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.