Easy Japanese Okonomiyaki Recipe

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Easy Japanese Okonomiyaki Recipe

Experience the delicious delicacies of Japan with this customisable Japanese Okonomiyaki recipe, the savoury pancake is easy to make and is full of authentic flavours and textures, it’s sure to be a family favourite.

Japanese Okonomiyaki お好み焼き for Bento 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.

Japanese Okonomiyaki Recipe
Okonomiyaki Recipe

Okonomiyaki is commonly served as a takeaway meal in Japan, an easy to make savoury pancake containing various ingredients. Referred to the “Japanese Pizza”, okonomiyaki is quite popular in Kansai and Hiroshima. Still, it is thought to have originated from a combination of the delicious pancakes from Tokyo and crepes in Kyoto. This economical snack commonly consists of cabbage in a flour cake and each region has it’s own variation of toppings and batter ingredients.

In this recipe, we will be making the Osaka or Kansai style okonomiyaki, which is the most popular version throughout most of Japan. It is as simple as mixing the ingredients with batter and cook in griddle. Cabbage is the core ingredient and usually comes with pork, but you can substitute it for any other meat such as chicken or beef if you’re up to it try it with octopus or squid.

Japanese Okonomiyaki Recipe

This method is made with seasoned flour, eggs, shredded cabbage, tempura and a choice of fresh means and vegetables topped with a selection of tasty condiments such as okonomiyaki sauce, dried seaweed, and dried bonito flakes.

Batter Ingredients

  • 2 cups okonomiyaki flour
  • 1 cup of dashi or cold water
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp sugar
  • 10 cups cabbage, coarsely chopped
  • 4 eggs
  • ¼ cup toasted sesame oil
  • 250 grams thinly sliced bacon

Topping, Choice Of

  • beef
  • pork
  • lamb
  • seafood
  • turkey
  • chicken
  • shrimp
  • squid
  • exclude for vegetarian

To Serve, Choice Of

  • Kewpie mayonnaise
  • okonomiyaki sauce
  • Dried bonito flakes
  • Nori finely sliced/shredded
  • Kecap manis
  • Pickled ginger
  • Tenkasu tempura flakes
  • Crispy shallots
  • Spring onion greens finely sliced

Ingredients Tip

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.

STEP 1 (PREPARE)

In a large bowl, add the flour, dashi, salt, baking powder, sugar and whisk until you get a smooth texture. Add the cabbage to the batter and mix well until all the cabbage is coated. Add the eggs and mix, until the batter blends with the cabbage. Cover the ingredients with a sheet of glad wrap and allow to rest at room temperature for minutes. You can make 4 pancakes with this batter mixture.

STEP 2 (PAN FRY)

In a nonstick frying pan, heat the sesame oil on medium to high heat. Scoop the cabbage batter into the pan and form a pancake about 1 inch thick and 6 inches in diameter. Do not flatten the mixture because it can easily break when you turn it over. Place 2 to 3 slices of bacon on the top of the okonomiyaki cover and cook for about 3 minutes per side or until browned, turning the heat down as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

STEP 3 (GARNISH & SERVE)

Transfer the okonomiyaki to a plate and add the toppings. Squeeze the okonomiyaki sauce and mayonnaise into the pancake. Sprinkle some green onions, katsuobushi and powdered nori.

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 okonomiyaki.
  • 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.
  • Wrap each piece in an aluminium foil and put it in a Ziploc bag.
  • Do not put any topping or sauce. By the time you want to eat it, defrost it first and put it in an oven toaster to warm it up.

Read more about the history behind the Japanese Okonomiyaki pancake.

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