Okonomiyaki

 

🍳 What Is Okonomiyaki?

Okonomiyaki (お好み焼き) is a popular dish from Japan, especially beloved in regions like Osaka and Hiroshima, each with its own version. It’s made from a batter of flour, eggs, shredded cabbage, and dashi (Japanese stock), cooked like a pancake and topped with savory, sweet, and tangy sauces.

Two Main Styles:

• Osaka-style (Kansai-style): The batter and fillings are mixed together and then cooked on a hot griddle.

• Hiroshima-style: Ingredients are layered rather than mixed and include noodles like yakisoba or udon.

In this post, we’re focusing on the Osaka-style Okonomiyaki—the easiest and most popular version to make at home.

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🛒 Ingredients (Serves 2–3)

For the Batter:

• 1 cup all-purpose flour

• ⅔ cup dashi stock (or water)

• 2 large eggs

• 1 teaspoon soy sauce

• ½ teaspoon salt

• ¼ teaspoon baking powder

Vegetables:

• 2 cups finely shredded green cabbage

• 2 green onions, finely chopped

Protein Options (choose your favorite or mix & match):

• 4–6 slices thinly sliced pork belly

• Cooked shrimp, bacon, or even tofu for vegetarian option

Toppings (Highly Recommended):

• Okonomiyaki sauce (store-bought or homemade – recipe below)

• Japanese mayonnaise (like Kewpie)

• Aonori (dried seaweed flakes)

• Katsuobushi (bonito flakes)

• Pickled ginger (beni shoga) – optional

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🍶 Homemade Okonomiyaki Sauce

Can’t find Okonomiyaki sauce at the store? Make your own with pantry ingredients:

• 2 tbsp Worcestershire sauce

• 1 tbsp ketchup

• 1 tbsp oyster sauce

• 1 tsp soy sauce

• ½ tsp sugar

Mix everything until smooth. Done!

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👨‍🍳 How to Make Okonomiyaki (Step-by-Step)

Step 1: Make the Batter

In a large bowl, whisk together the flour, dashi (or water), soy sauce, salt, and baking powder. Add in the eggs and mix until smooth.

Pro tip: Don’t overmix! A few small lumps are fine.

Step 2: Add the Cabbage and Onions

Fold in the shredded cabbage and green onions. This is the base of your Okonomiyaki. Let it rest for 5–10 minutes while you prep your protein.

Step 3: Heat the Pan

Heat a large nonstick skillet or griddle over medium heat. Add a bit of oil and spread it around the surface.

Step 4: Cook the Okonomiyaki

Pour half the batter onto the pan and shape it into a round, thick pancake (about 6–8 inches wide). Place your protein (like pork belly or shrimp) on top of the pancake as it cooks.

Cover the pan with a lid and cook for about 4–5 minutes, or until the bottom is golden brown.

Carefully flip the pancake using two spatulas. Cook for another 4–5 minutes, uncovered, until the other side is browned and the pork is cooked through.

Flip again if needed to crisp both sides evenly.

Step 5: Add the Toppings

Now for the fun part—toppings!

• Brush the top with Okonomiyaki sauce

• Drizzle with Japanese mayo (use a squeeze bottle or a ziplock with a small hole for cool patterns)

• Sprinkle with aonori

• Add bonito flakes and watch them “dance” from the heat

• Serve with pickled ginger on the side

Repeat for the second pancake with the remaining batter.

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