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A thick, savoury cabbage pancake, topped with sauce, mayonnaise and bonito flakes that dance in the heat. Osaka comfort food.
Okonomiyaki
Ingredients
Method
- Whisk the flour, baking powder and water or dashi into a smooth batter. Beat in the eggs.
- Fold the cabbage and spring onions through the batter.
- Heat the oil in a large frying pan. Pour in the batter and spread into a thick round.
- Lay the bacon or pork slices over the top. Cook for 5 to 6 minutes until the base is set.
- Flip carefully and cook for another 5 to 6 minutes, pressing down gently, until cooked through.
- Top with okonomiyaki sauce, mayonnaise, bonito flakes and aonori. Slice and serve.
Notes
Nutrition figures are an estimate and will shift with the amount of sauce and mayonnaise used.
Tips for the best okonomiyaki
- Shred the cabbage finely so it cooks through and binds into the batter properly.
- Use a plate to help flip the pancake if it feels too large to turn with a spatula alone.
- Press down gently after flipping so the middle cooks through without the outside burning.
What to serve with okonomiyaki
It is a full meal on its own. A simple miso soup on the side rounds it out well.
Frequently asked questions
What does okonomiyaki mean?
It roughly translates to grilled as you like it, since the batter and toppings can be adjusted to whatever you have.
Can I make okonomiyaki vegetarian?
Yes, leave out the bacon and use water instead of dashi, since dashi is usually made with bonito. Add extra vegetables like sweetcorn or mushrooms instead.
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- Okonomiyaki sauce. The classic topping, sweet and tangy.
