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!
Servings: 4
Ingredients
- 1 cup okonomiyaki flour see notes in post for how to make it from scratch
- 2 packets yamaimo powder or 5 oz grated nagaimo/yamaimo
- 3/4 cup dashi or water
- 4 large eggs
- 1 head cabbage shredded or chopped
- 2 green onions chopped
- 1/2 cup tenkasu
- 1/2 lb thinly sliced pork belly or protein of choice
- cooking oil
Toppings
- okonomiyaki sauce
- Kewpie mayo
- katsuobushi
- green onions chopped
- aonori
Instructions
- Prep your veggies: shred or chop the cabbage, chop the green onions, grate the yam (if using fresh).
- In a large bowl, put in the dashi (or water) and add yam powder packets (if using) and dissolve (skip this if using fresh).
- Add the okonomiyaki flour, grated yam (if using fresh) and mix.
- Add the eggs and mix.
- Add the cabbage in 2-3 parts, mixing in-between. Then add the green onion and tenkasu and mix. Be careful not to overmix or it might be too sticky.
- While you can cook the batter immediately, I recommend resting it in the refrigerator for at least 30 minutes (can be rested overnight).
- Prepare your hot plate with cooking oil.
- Use 1/4 of the batter and spread it into a circular shape about 1 inch thick to make 1 okonomiyaki. You can make multiple okonomiyaki at once if your griddle is big enough.
- Add some slices of pork on top of the batter and leave to cook for 3 minutes, or until the bottom of the okonomiyaki turns to a golden brown.
- Flip the okonomiyaki (pork-side down), cover with a lid, and cook for about 5 minutes, or until pork is fully cooked.
- Flip the okonomiyaki once again and cook uncovered for 1-2 more minutes.
- Remove from the griddle and place on a plate. Spread okonomiyaki sauce on top and add desired amounts of other toppings (kewpie mayo, katsuobushi, green onions, and aonori). Enjoy immediately.
Notes
Recipe by Sylvia Wakana (http://sylviawakana.com)