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 was 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 is commonly cooked at home.
This traditional Okonomiyaki 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. perfect snack to eat on it’s own or serve alongside your next bento meal.
- 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
For this Okonomiyaki Recipe 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 Okonomiyaki Recipe
Combine the flour, baking powder, egg and stock and mix the ingredients until smooth by whisking out any lumps without over mixing. Add the potato and season with a little salt and white pepper, cover and rest the batter for at least 2 hours.
While the batter is resting, combine the ingredients for the sauce, stirring until it’s smooth and set aside.
Remove the batter from the fridge and add all of 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 shallow frying pan on medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for three to five minutes. Use a palette knife to flip the pancake over and cook it for a further three to five minutes, using the pan lid at intervals to trap the heat so it cooks through. Test to see if the pancake is ready by sticking a chopstick into the middle. If it comes out dry, then it is ready.
Once the pancake is cooked, add 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. Smooth with lashings of okonomiyaki sauce and mayonnaise sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and a portion of pickled ginger.
Handy Preparation Tips
- While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake onto 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.