How to Make Osaka-Style Okonomiyaki At Home (Japanese Savory Pancake)
When you get the chance to visit Japan, be sure to indulge in the delicious flavors of Okonomiyaki! This Japanese culinary gem, particularly beloved in the Kansai region, is prepared on a sizzling iron plate. Often referred to as the "Japanese pancake," it's crafted from a flour-based batter typically mixed with cabbage and adorned with a special sauce, Japanese mayonnaise, dried aonori seaweed, and bonito flakes.
Japan boasts a multitude of Okonomiyaki specialty restaurants, but it's also a cherished dish for casual, home-cooked meals.
There are primarily two styles of Okonomiyaki: Osaka (Kansai)-style and Hiroshima-style. The major distinction between them lies in the handling of ingredients.
In Osaka (Kansai)-style Okonomiyaki, all the ingredients are combined with the batter before griddling, resulting in a finish akin to a pancake.
On the otherhand, Hiroshima-style Okonomiyaki keeps the ingredients separate from the batter. Each component is cooked individually and then layered upon one another, often with the addition of Yakisoba (stir-fried noodles).
In this recipe, we're going to guide you through the creation of Osaka (Kansai)-style Okonomiyaki. Once you've mastered the fundamental Okonomiyaki batter, the creative possibilities are endless. Feel free to experiment with your favorite ingredients; in fact, the name "Okonomiyaki" itself suggests the freedom to craft it as you please ("Okonomi" means "as you like," and "yaki" means "griddle").
Here are some ingredient options to consider:
Pork, seafood, cheese, mochi (rice cake), mentaiko (spicy cod roe), kimchi, bacon, sausage, corn, chikuwa (tube-shaped fish sausage), bean sprouts, and more.
Due to its adaptability, it's also playfully referred to as the "Japanese Pizza," so don't hesitate to let your creativity flow and savor your homemade Okonomiyaki! After you've given it a try, we'd love to hear about your Okonomiyaki adventures in the comments below!
Overview
Prep time: 40 mins
Cook time: 20 mins
Total time: 60 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 80g All Purpose Flour
- *100ml Bonito Soup Stock (see recipe Step 1)
- 50g Grated Nagaimo (Chinese Yam)
- 200g Cabbage
- 20g Chopped Green Onion
- 2 Eggs
- 2 Tbsp Tempura Bits
- 10g~ Minced Red Colored Pickled Ginger (to your preference)
- 160g Sliced Pork Belly
- Okonomiyaki Sauce (topping)
- Japanese Mayonnaise (topping)
- Dried Aonori Seaweed (topping)
- Bonito Flakes (topping)
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