Name: Recette Okonomiyaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 g de farine; 250 ml de dashi (bouillon japonais) ou d'eau; 2 œufs; 1 cuillère à café de sel; 1 cuillère à café de levure chimique; 400 g de chou, finement émincé; 100 g de ciboule (ou oignons verts), hachée; 200 g de crevettes décortiquées ou de tranches de porc (lardons fins); 1 morceau de gingembre mariné rouge (beni shoga), haché (facultatif); Huile végétale pour la cuisson; Sauce okonomiyaki (ou sauce tonkatsu); Mayonnaise japonaise; Aonori (poudre d'algue verte); Katsuobushi (flocons de bonite séchée)

Okonomiyaki Recipe

Voir les avis

Noté 4.2 étoiles par 10 utilisateurs.

Portion

Preparation time

15 minutes

Cooking time

15 minutes

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.

Ingredients

For the dough :

200 g flour
250 ml dashi (Japanese broth) or water
2 eggs
1 teaspoon salt
1 teaspoon baking powder

For the garnish :

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

For finishing :

Okonomiyaki sauce (or tonkatsu sauce)
Japanese mayonnaise
Aonori (green seaweed powder)
Katsuobushi (dried bonito flakes)

View basket (0) View basket

Instructions

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!

Recipe notes

Okonomiyaki is a dish deeply rooted in Japanese culinary culture, and each region has its own version. The most notable difference is between the okonomiyaki of Osaka and that of Hiroshima. In Osaka, all the ingredients are mixed into the dough before cooking, whereas in Hiroshima, the ingredients are layered and often include yakisoba noodles, making Hiroshima okonomiyaki more complex and voluminous.

A fun aspect of okonomiyaki is the use of katsuobushi, dried bonito flakes, which literally dance on the hot dish thanks to the heat that causes them to undulate. These flakes add not only flavor, but also a captivating visual effect that often surprises those unfamiliar with Japanese cuisine.

Okonomiyaki is also known as a convivial and social dish, often prepared and shared at parties or meals with friends, where everyone can create their own version by adding the ingredients of their choice. It's a dish that truly embodies the spirit of sharing and adaptability of Japanese cuisine.

Our latest Japanese recipes

Udon noodles ⋅ Tanaka Bussan for iRASSHAi ⋅ 320g

Vegan Shiitake Dashi 8 sachets ⋅ Kanejo for iRASSHAi ⋅ 56g

White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g

Classic sesame oil ⋅ Iwai no Goma abura for iRASSHAi ⋅ 140g

Kyozen matcha tea from Uji in Kyoto ⋅ Yamamasa Koyamaen ⋅ 100g

Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml

Vegan Shiitake Dashi 8 sachets ⋅ Kanejo for iRASSHAi ⋅ 56g

Japanese cooking essentials

Show all

White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 27.50 € per kg

8 opinion
Roasted black and white sesame seeds with gomashio salt ⋅ Manten ⋅ 30g

Regular price 2.50 €

Prix promotionnel 2.50 € Regular price
Price per unit 83.33 € per kg

3 opinion
Panko breadcrumbs ⋅ Hanayuki ⋅ 340g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 16.18 € per kg

4 opinion
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml

Regular price 9.70 €

Prix promotionnel 9.70 € Regular price
Price per unit 19.40 € per l

5 opinion
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g

Regular price 9.50 €

Prix promotionnel 9.50 € Regular price
Price per unit 237.50 € per kg

7 opinion
White rice milky queen from Toyama ⋅ Nanohana ⋅ 1kg

Regular price 9.85 €

Prix promotionnel 9.85 € Regular price
Price per unit 9.85 € per kg

7 opinion
Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml

Regular price 8.10 €

Prix promotionnel 8.10 € Regular price
Price per unit 81.00 € per l

5 opinion
Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml

Regular price 6.25 €

Prix promotionnel 6.25 € Regular price
Price per unit 12.50 € per l

8 opinion

Japanese cookery books

Show all

Book Japanese home cooking, 100 recipes ⋅ Marabout

Regular price 29.00 €

Prix promotionnel 29.00 € Regular price
Price per unit per
Livre Cuisine Japonaise Vegan Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Tokyo, Les recettes ⋅ Marabout

Regular price 10.90 €

Prix promotionnel 10.90 € Regular price
Price per unit per
Book Mochi mochis, 40 Japanese sweets ⋅ Editions de la Martinière

Regular price 14.90 €

Prix promotionnel 14.90 € Regular price
Price per unit per
Book Izakaya - Japanese bistro cuisine ⋅ Hachette Pratique

Regular price 35.00 €

Prix promotionnel 35.00 € Regular price
Price per unit per
Book Japon gourmand ⋅ Mango Editions

Regular price 32.00 €

Prix promotionnel 32.00 € Regular price
Price per unit per
Book Ramen - 50 recipes for Japanese noodles with every sauce ⋅ Solar

Regular price 14.95 €

Prix promotionnel 14.95 € Regular price
Price per unit per
Book Bowls & Bento ⋅ Hachette Pratique

Regular price 29.95 €

Prix promotionnel 29.95 € Regular price
Price per unit per