Okonomiyaki Recipe
Okonomiyaki is a Japanese culinary specialty often described as a "Japanese pancake". Originating in Osaka and Hiroshima, this dish is prepared with a base of dough and cabbage, to which a variety of ingredients are added according to personal preference. The word "okonomiyaki" literally translates as "cooked to your liking", which perfectly reflects the customizable nature of this dish. Tasty, friendly and easy to prepare, okonomiyaki is a staple of Japanese street food.
- Author
- Prep Time
- 15 minutes
- Cooking Time
- 15 minutes
- Servings
- 4
Ingredients
- 200 g flour
- 250 ml dashi (Japanese broth) or water
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 400 g cabbage, thinly sliced
- 100 g spring onions (or scallions), chopped
- 200 g peeled shrimp or pork slices (thin bacon)
- 1 piece red pickled ginger (beni shoga), chopped (optional)
- Vegetable oil for cooking
- Okonomiyaki sauce (or tonkatsu sauce)
- Japanese mayonnaise
- Aonori (green seaweed powder)
- Katsuobushi (dried bonito flakes)
Directions
- In a large bowl, combine flour, salt and baking powder. Add the dashi or water and mix until smooth.
- Add the eggs and mix again until the dough is smooth.
- Add chopped cabbage, spring onions, shrimp (or pork) and pickled ginger to the batter. Mix well to coat all ingredients.
- Heat a non-stick frying pan or teppanyaki griddle over medium heat and add a little oil. Pour a portion of batter (about a quarter) into the pan and form a thick disk. Cook for about 5 to 7 minutes, or until the bottom is golden-brown. Turn the okonomiyaki over with a spatula and cook the other side for a further 5-7 minutes.
- Transfer okonomiyaki to a plate and coat generously with okonomiyaki sauce. Add Japanese mayonnaise in a zigzag pattern.
- Sprinkle with aonori and garnish with katsuobushi. Repeat the process for the remaining three okonomiyaki. Serve immediately and enjoy hot. Itadakimasu!
