Okonomiyaki Recipe for BentoKatachiware Japanese Style Tableware
Experience the delicious delicacies of Japan with this customisable Okonomiyaki recipe. The Japanese savoury pancake is easy to make at home, full of authentic flavours and textures, sure to be a family favourite.
Okonomiyaki お好み焼き translates to ‘grilled as you like it’. It’s iconic street food in Osaka, Japan that was adopted during World War II due to rice supplies shortages. Okonomiyaki was made from a wheat-flour-based batter that nutritious, satisfying and inexpensive to make which was often served to children as a snack. Today it can be found in most Japanese restaurants and commonly cooked at home.
This traditional recipe is made with seasoned flour, eggs, shredded cabbage, tempura and a choice of fresh means and vegetables which are topped with a selection of tasty condiments such as okonomiyaki sauce, dried seaweed, and dried bonito flakes.
- 100g okonomiyaki flour
- 100ml water
- 1 egg
- 1/4 cabbage
- 1 spring onion
Topping of your choice
- mayonnaise / okonomiyaki sauce
- dried bonito flakes
- aonori seaweed
- pickled ginger
- tenkasu tempura flakes
If you cannot find okonomiyaki Flour, use 100g of plain flour mixed with 2g of dashi stock powder and 1 tsp of baking powder. If you cannot find okonomiyaki Flour, use 100g of plain flour mixed with 2g of dashi stock powder and 1 tsp of baking powder.
How To Prepare
- Mix the flour and the water together and set aside.
- Chop the cabbage and spring onion into fine pieces and add to the batter mix.
- Add the egg and mix until everything is evenly combined. Take care not to over-mix, or this will result in a tough and chewy pancake.
- Heat up a frying pan or hotplate with a little oil on medium-high heat. Pour the okonomiyaki batter into a round pancake shape in the centre of the pan. If using meat, start cooking your meat strips separate from the pancake. Cook the pancake for 3-4 minutes until the bottom is light brown.
- Once the bottom of the pancake is cooked, add any toppings to the top and flip over to finish cooking. Do not press down with a spatula or the pancake will not be light and fluffy. Cook for a further 3-4 minutes and remove from the pan when finished.
- Smother with lashings of okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and a portion of pickled ginger.
Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without over mixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
Handy Preparation Tips
- While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake on to these when cooking the other side for Hiroshima style.
- During the final stage, try breaking an egg on the top of the pancake, then cover with a wok lid to quickly steam-cook. Serve when the yolk is slightly runny.