Okonomiyaki / お好み焼き

Okonomiyaki is one of Japan’s most popular street food. Oftentimes called a “savory pancake” or “Japanese pizza,” this fun dish is savory, sweet, and delicious!

@sylvia.wakana

One of my fave Japanese street foods. #okonomiyaki #japanesefood #japanesecooking #fypシ

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While there are different styles of Okonomiyaki depending on region, I am showing you how to make my favorite style (and probably one of the most popular types): Osaka style. Made with a flour and egg batter with cabbage and tenkasu (tempura bits or scraps), then topped with a variety of delicious condiments, Okonomiyaki is a party in your mouth. Crunchy, soft, savory, and sweet – it’s a little bit of everything but is so harmonious at the same time.

I’m using pork as the main protein for this (pork is one of the most common types of protein used), but like the name (okonomi means “as you like it”), you can really put in anything else you like. Here are some other ingredients that you can add to your okonomiyaki to make it just how you like:

• Shrimp
• Squid
• Cheese
• Beni Shoga (pickled red ginger)
• Mochi
• Garlic
• Kimchi
• Basically anything!

Let’s talk a little about the ingredients

Okonomiyaki Flour

You can find pre-mixed Okonomiyaki flour at Japanese or Asian grocery stores (I have it linked in my Pantry as well as down below in the “Shop this post” section). However, if you don’t have access to this, you can easily make your own mix at home! You will just need to mix together:

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp baking powder

Dashi

Dashi is Japanese soup stock. While you can use water for your okonomiyaki instead, I typically prefer using dashi to add even more flavor.

Yamaimo/Nagaimo

Japanese yam (either yamaimo which is mountain yam or nagaimo which is long yam), help give the batter a fluffy, bouncy texture. Sometimes people make okonomiyaki without it (just add more baking powder), but I prefer it since it really makes the texture much better. If you are using fresh yam, grate it and put it into the batter. However, you can also buy yam powder, which is what I often use (I have it linked in My Pantry as well as down below in the “Shop this post” section).

Tenkasu

Tenkasu are tempura bits or scraps. This adds a bit of crunch and keeps the batter light. You can make your own by dropping tempura batter into hot oil and scooping it out when cooked, or you can buy packaged tenkasu, which is what I typically do (I have it linked in My Pantry as well as down below in the “Shop this post” section).

Okonomiyaki Sauce

Okonomiyaki gets most of it’s unique and delicious flavor from okonomiyaki sauce. It’s both savory and sweet and full of umami (if you like tonkatsu sauce you’d love this). Pre-made okonomiyaki sauce is most commonly used (I have it linked in My Pantry as well as down below in the “Shop this post” section), but you can make it from scratch by combining:

• 2 tbsp oyster sauce
• 1 1/2 tbsp sugar
• 4 tbsp ketchup
• 3 1/2 tbsp worcestershire sauce

Kewpie Mayo

Kewpie Mayonnaise is the most popular brand of Japanese mayo. Japanese mayo is more flavorful and custard-y in texture than Western mayo. This is a perfect compliment to the okonomiyaki sauce. While you can use whatever mayo you have on hand, I highly recommend using Kewpie instead. You can now buy Kewpie at most regular grocery stores in the United States, as well as online (I have it linked in My Pantry as well as down below in the “Shop this post” section).

Katsuobushi

Katsuobushi are dried bonito flakes. This is the ingredient that “dances” from the heat when you put it on a fresh okonomiyaki (which often scares people who have no idea what it is). They are full of umami and add so much flavor to okonomiyaki. If you hate really fishy things, you can omit this (but I recommend you try it with it anyway). I have it linked in My Pantry as well as down below in the “Shop this post” section.

Aonori

Aonori is dried green seaweed flakes. Another topping with tons of umami. It adds a nice brightness and fragrance to okonomiyaki – and a nice green color! I have it linked in My Pantry as well as down below in the “Shop this post” section.

You can buy all of these ingredients separately, but Otafuku also makes Okonomiyaki Kits that contain most of the dry ingredients so you have just enough to make 4 okonomiyaki without having a ton of leftover ingredients you don’t know what to do with. So easy!

How to cook Okonomiyaki

Cooking okonomiyaki is so easy! For the batter items, you mix it all together (you can also mix-in your protein) and once it’s cooked, you just add the toppings and enjoy!

Typically okonomiyaki is made on a teppan or hot plate right in front of you and served immediately. It’s also a popular dish to make at home with family and friends. Just get a tabletop griddle and make fresh ones as you eat! (I have a tabletop griddle linked in My Tools page as well as down below in the “Shop this post” section). If you don’t have access to a table griddle, just make it in a regular frying pan on your stove.

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