Okonomiyaki are often translated as Japanese pancakes, but the only pancake-like thing about them is their shape. They are a savory dish which combines vegetables, carbs and protein all in one, perfect for a snack, lunch or dinner! This street food from Osaka is also great for using up whatever you have in the fridge. Especially if you live in Japan, and are likely to have access to a lot of ingredients that, while uncommon in other countries, are staples here! They are good for using up whatever protein you have on hand, chicken, pork, fish or even tofu…
The basic ingredients for okonomiyaki can be found in most grocery stores anywhere in the world. This recipe serves 1-2 people.
100g okonomiyaki flour. If you don’t have okonomiyaki flour, you can mix 100g regular flour + 1tsp baking powder + 1 tsp soy sauce (or 2g dashi stock powder instead of soy sauce)
1 spring onion
Oil for frying
Any meat or seafood of your choice. For a vegetarian option, you can use firm, smoked or deep fried (age) tofu or tempeh bacon.
Mayonnaise (Japanese-style mayonnaise like Kewpie is best)
Okonomiyaki sauce (to make your own see recipe below, worcestershire sauce and sriracha are also less traditional but delicious additions)
Whisk together the okonomiyaki flour (or flour + baking powder + soy sauce/dashi powder) and water. To make the batter fluffier you can refrigerate for 1-8 hours to let the gluten rest. However, even if you don’t, the okonomiyaki will still taste good.
Finely chop the cabbage and spring onion. Add the chopped vegetables to the batter.
Mix the egg into the batter, being careful not to over mix, or the final okonomiyaki will be too chewy and tough.
Thinly slice your protein and set aside.
Heat the oil in a large frying pan or griddle, on medium heat.