okonomiyaki

This recipe shows you how to make Okonomiyaki Sauce that is drizzled over the delicious Japanese savory pancake, Okonomiyaki. You need only 4 ingredients to make this simple Japanese condiment!

Okonomiyaki Sauce

½ Tbsp Worcestershire sauce

Tbsp oyster sauce ((If you're allergic to

½ Tbsp sugar ((Add more sugar, if needed))

Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

Hiroshima-style Okonomiyaki is a Japanese savory pancake with cabbage, bean sprout, noodles, sliced pork belly and a fried egg, topped with savory sauce and Japanese mayo. Watch the video tutorial for step-by-step instructions!

Hiroshima-style Okonomiyaki

150 ml water ((a little bit less than ⅔ cup))

mirin

g all-purpose flour (plain flour)

240 g cabbage ((about 3 large cabbage leaves))

green onion/scallion

Tbsp katsuobushi (dried bonito flakes)

Tbsp Tenkasu/Agedama (tempura scraps)

g bean sprouts ((about a handful))

Tbsp tororo kombu

pork

Yakisoba Noodles

eggs (50 g each w/o shell)

Okonomiyaki sauce ((Or make my homemade Okonomiyaki Sauce recipe))

mayonnaise

Aonori (dried green seaweed)

pickled red ginger (beni shoga or kizami beni shoga) ((optional))

Gather all the ingredients.

In a large bowl, add water and mirin.

Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.

Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.

Grind katsuobushi in a mortar and pestle until it becomes fine powder.

After chilling in the refrigerator, the batter becomes smoother.

We will make one Okonomiyaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.

Heat a large non-stick griddle (I use this electric griddle at home) to 340 °F (170 °C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move the ladle in a spiral motion from the center towards the edge of batter (see the video). This process will make the batter thin out and maintain the nice round shape. The width of “crepe” should be about 8-9 inches (20-23 cm).

Sprinkle ground katsuobushi on the batter and place cabbage on top.

Next put tenkasu, scallion, and bean sprout on top.

Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.

Pour 1 Tbsp batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390 °F (200 °C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340 °F (170 °C) and move the Okonomiyaki to the side. If you are using a frying pan instead of the griddle, start heating up another frying pan.

Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp okonomi sauce and coat with the noodles.

Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the Okonomiyaki on top of the noodles.

Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as Okonomiyaki.

Before the egg is completely cooked, place the Okonomiyaki on top of the egg (see the video).

When the bottom of the egg is cooked, using the two spatulas, flip the Okonomiyaki for the last time.

Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.

Okonomiyaki is a Japanese savoury pancake. It differs by region and this authentic recipe is the well known and mouth-watering Osaka okonomiyaki. Follow this easy savoury pancake recipe and also make your own okonomiyaki sauce, or simply purchase it from a local store. A healthy meal with simple vegetarian or vegan options.

Osaka Okonomiyaki

water

dashi stock powder

flour

tsp salt

tsp sugar

480 g finely chopped cabbage

green shallot

g Tenkasu

bonito

pickled ginger

olive oil

okonomiyaki sauce

Dissolve the dashi powder into the water to make the dashi stock.

Place the flour in a large bowl and add salt, sugar, and pour the dashi stock in to mix. Set aside.

Divide the chopped cabbage, green shallots, and tenkasu into 4 small mixing bowls.

Add one egg each and 1/4 of flour and dashi mixture to each bowl.

Mix them well together with a fork.

Heat cooking plate to 200 degrees and pour the cabbage mixture onto the cooking plate to spread approximately 2cm thickness.

Place the thinly sliced pork and bonito flake on top of the cabbage mixture.

When the edge of the okonomiyaki has become firm and cooked, flip it over with two egg flippers.

Put the lid on and steam grill for a few minutes.

Turn the okonomiyaki over one more time to check whether the meat is cooked.

Brush the okonomiyaki with Okonomiyaki sauce and garnish with pickled ginger, more bonito and sprinkle aonori to serve.

https://content.jwplatform.com/videos/271ospZz.mp4

How to make authentic Japanese savoury pancake Okonomiyaki at home

Okonomiyaki

This okonomiyaki recipe is SO easy and fun to make! It&#x27;s a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

cabbage (about ½ medium*)

scallions (about 1 bunch)

panko breadcrumbs

sea salt

eggs (beaten)

Extra-virgin olive oil (for brushing)

Worcestershire sauce ((Annie’s recommended))

Mayo ((Sir Kensington’s or Kewpie recommended))

Sesame seeds

Pickled ginger

nori (sliced**)

microgreens (optional)

In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it&#x27;s very dry, let it sit for 10 minutes).

Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It&#x27;s ok if it doesn&#x27;t seem cohesive, it&#x27;ll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.

Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Okonomiyaki recipe : savory Japanese cabbage pancakes with bacon, served with homemade okonomiyaki sauce and Japanese mayonnaise.

Okonomiyaki – Japanese Cabbage Pancakes 

Japanese Mayonnaise:

rice vinegar

sugar

Okonomiyaki Sauce:

oyster sauce

ketchup

Worcestershire sauce

Okonomiyaki:

450 g/ 1 lb/ 5 cups shredded cabbage

g/ 1.8 oz/ 1 cup shredded carrots

spring onions, divided

eggs

ml/ 4.2 fl.oz/ ½ cup dashi or water

soy sauce

salt

120 g/ 4.2 oz/ 1 cup all-purpose flour

200 g/ 7 oz thinly sliced bacon (See note)

vegetable oil

sesame seeds

Whisk together mayonnaise, rice vinegar, and sugar. Set...

Whisk together mayonnaise, rice vinegar, and sugar. Set aside.

Shred the cabbage and the carrots. Set aside.

Thinly slice the green onions. Set aside about...

Thinly slice the green onions. Set aside about ¼ of the green onions, preferably more green parts, for sprinkling over the okonomiyaki later.

In a large bowl, whisk together the eggs,...

In a large bowl, whisk together the eggs, dashi or water, soy sauce, and salt together. Slowly add the flour and whisk to obtain a thick, smooth batter.

Stir in the vegetables.

Cut the bacon slices in half.

Heat about ½ tablespoon of the oil in...

Heat about ½ tablespoon of the oil in a non-stick or cast iron pan.

Add about 1 cup of batter to the...

Add about 1 cup of batter to the pan and press with a spoon to form a circle of about 15 cm/ 6 inches diameter and about 1.2 cm/ ½ inch thick.

Cover the pancake with some bacon slices, as...

Cover the pancake with some bacon slices, as much as needed to cover the okonomiyaki, depends on the size of the bacon slices.

Cover the pan with a lid, this will...

Cover the pan with a lid, this will help the cabbage get soft.

Turn the heat a bit down, so that...

Turn the heat a bit down, so that the underside of the pancake doesn't get too dark. If you notice that after you have turned the first pancake, adjust the temperature again. The pancakes should be golden brown and not too dark.

Cook the pancake on the first side for...

Cook the pancake on the first side for 5 minutes until the bottom is golden brown. Flip with a spatula and cook, covered, for another 3-5 minutes or until golden brown.

It is preferable to use two pans when...

It is preferable to use two pans when cooking okonomiyaki, you can only cook one at a time, and cooking 6 of them will take quite a while. Using two pans will halve the cooking time.

Place the cooked okonomiyaki on a plate and...

Place the cooked okonomiyaki on a plate and keep warm in the oven while you cook the rest. Add a little more oil to the pan before starting with each okonomiyaki.

When all the Japanese cabbage pancakes are cooked,...

When all the Japanese cabbage pancakes are cooked, brush them with okonomiyaki sauce. Drizzle with the Japanese mayonnaise. Sprinkle with the remaining green onions and with sesame seeds and serve.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

This Easy Okonomiyaki recipe will give you a taste of Japan. It&#x27;s a Japanese savory pancake that combines cabbage, ginger, green onions, and shrimp into the batter and then adds bacon and tasty Japanese toppings for an incredible mix of flavors.

Easy Okonomiyaki

okonomiyaki flour

eggs egg substitute)

green onions, thinly sliced diagonally

ginger

Tempura bits (Tenkasu)

center

Okonomi Sauce

Kewpie Mayonnaise (Japanese Mayonnaise)

Bonito flakes (Katsuobushi)

Seaweed flakes (Aonori)

Remove the thick veins in the cabbage leaves,...

Remove the thick veins in the cabbage leaves, then cut into 1” x ¼” strips.

Slice the green onions into thin, diagonal slices.

Preheat the griddle to 400 degrees F (you...

Preheat the griddle to 400 degrees F (you can also use a non-stick pan or skillet).

In a large mixing bowl, use a whisk...

In a large mixing bowl, use a whisk to combine the Okonomiyaki Flour and water until the okonomiyaki batter is smooth.

Add the cabbage, onions, tempura bits, pickled ginger...

Add the cabbage, onions, tempura bits, pickled ginger and shrimp (if you are including the optional shrimp) into the okonomiyaki batter and mix well for at least 30 seconds so that the cabbage is well coated.

Add the eggs into the mixture and mix...

Add the eggs into the mixture and mix lightly for about 15 seconds so that the eggs are just combined with the cabbage.

Oil the preheated griddle.

Use ½ of the mixture for each pancake...

Use ½ of the mixture for each pancake and pour onto the griddle (cook each pancake separately).

Use a large, wide pancake spatula to gently...

Use a large, wide pancake spatula to gently flatten and form the pancakes until they are about 12” in diameter and about ¾” thick. Do not push down too hard with the spatula as you want a fluffy pancake.

Add the bacon pieces to cover the top...

Add the bacon pieces to cover the top of the pancake without overlapping them.

Cook for about 3 minutes, then use 2...

Cook for about 3 minutes, then use 2 large, wide pancake spatulas to flip the pancake over so that the bacon side is down and cook for 4 minutes.

Flip the pancake over again so that the...

Flip the pancake over again so that the bacon side is back on top and cook for 3 minutes or until the pancake is firm and browned, but not burnt.

Remove the pancake to a plate and drizzle...

Remove the pancake to a plate and drizzle okonomi sauce in a back and forth pattern.

Drizzle the pancake with Kewpie mayonnaise in a...

Drizzle the pancake with Kewpie mayonnaise in a back and forth pattern that is perpendicular to the okonomi sauce.

Sprinkle with the Aonori (seaweed flakes).

Sprinkle with the Katsuobushi (bonito flakes) and watch...

Sprinkle with the Katsuobushi (bonito flakes) and watch them move due to the heat.

Eat with chopsticks.

https://mediavine-res.cloudinary.com/video/upload/mvwr9gkvfkpx8r20zk6i.mp4

This Easy Okonomiyaki recipe will give you a taste of Japan with this Japanese savory pancake that mixes cabbage, ginger, green onions, and shrimp into the batter and then adds bacon and tasty Japanese toppings for an incredible mix of flavors.

Easy Okonomiyaki Recipe

Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! Ready in less than 30 minutes, these &#039;as you like it&#039; pancakes are sure to be the new family favourite.

Easy Okonomiyaki Recipe - Japanese Savoury Pancakes

bacon slices (sliced, fat & rind removed)

flour / all purpose flour

cornstarch / cornflour

dashi powder (dissolved

onion onion

corn (tinned)

vegetable oil (for cooking)

tbsp kewpie mayonnaise

tbsp okonomiyaki sauce

tsp seaweed flakes / aonori

tsp bonito flakes / katsuobushi

Fry the bacon until cooked through and crispy, then set aside to cool. No need to use oil here, as the bacon will release its own oil as you cook it.

To make the batter, combine the eggs and dashi powder dissolved in the warm water in a small mixing bowl and beat gently. In a separate large mixing bowl add your all purpose flour and cornflour, then pour over with the egg and dashi stock mixture. Stir and combine until smooth.

Next, add the shredded cabbage, half of the spring onion, cooked bacon and corn into the batter mixture. Mix until all the dry ingredients are evenly coated (but don’t overmix, we want to keep that cabbage nice and fluffy). There shouldn’t be much excess batter liquid at the bottom - if there is, just add a little more chopped cabbage and mix through gently.

Heat a large frying pan over medium heat. Add in the vegetable oil and allow to heat up. Scoop out the mixture onto the pan, aiming for a circle shape about 10 cm / 4 inches wide. Cook each pancake for a few mins per side, until lightly browned on both sides.

Serve

Transfer your freshly cooked pancakes to serving plates, then top with drizzles of kewpie mayonnaise and okonomiyaki sauce. For even better tasting okonomiyaki, top with sprinklings of dried seaweed flakes, bonito flakes and a few slices of green onion to taste. You can also optionally top with the pickled ginger and Japanese 7 spice here.

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