Aunt Naoko’s Okonomiyaki (Savory Pancakes): A Classic Japanese Comfort Dish

Okonomiyaki is one of the most popular and beloved Japanese dishes. Every time I go back to Japan, I make it a point to visit an okonomiyaki restaurant at least once—it’s a must for me!

"Okonimiyaki (お好み焼き) is a very common and popular Japanese food. It is basically savory Japanese pancakes with vegetables and meat and/or seafood. Okonomi means "whatever you like" and yaki means “bake/grill". Very simple, but super tasty—and budget-friendly too!

This is Aunt Naoko’s basic Okonomiyaki recipe. I’m writing it down for my girls so they’ll know how to make authentic okonomiyaki. That said, I admit I often take a shortcut and use Okonomiyaki flour mix, which you can find at a Japanese grocery store.

Note:

• I usually make okonomiyaki with pork, but you can also make it with shrimp, scallops, cheese, or other fillings of your choice!

• Authentic okonomiyaki includes yamaimo, which gives it its unique texture and flavor. However, if you can’t find it or prefer not to use it, that’s okay! Simply substitute by adding a bit more baking powder to the batter.

Serve 2

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Ingredients

Okonomiyaki flour mix:

• 1/2C cake flour

• 1/4 tsp salt

• 1/2 tsp baking powder

• about 1/2C yamaimo (mountain potato), shredded - shredded yamaimo is slimy! (optional)

• 1/2C warm water

• 1 tsp dashi powder

• 2 eggs

• vegetable oil for cooking

Basic fillings:

• about 3C cabbage, thinly sliced

• 2~3 stalks of green onions, chopped

• about 1/4C Agedama/Tenkasu (tempura scraps)

• about 1/4C beni shoga (pickled red ginger)

• 4~6 slices pork belly, sliced into a bite size (you can buy already thinly sliced pork belly at Japanese grocery)

Toppings:

• Okonomiyaki sauce - see below if you want to make homemade sauce or you can buy at a Japanese grocery store.

• Japanese kewpie mayonnaise

• Katsuobushi (dried bonito flakes - optional)

• Aonori (optional)

Homemade Okonomiyaki sauce:

• 2 tbsp oyster sauce

• 4 tbsp ketchup

• 2 tbsp Worcestershire sauce

• 2 tbsp low sodium soy sauce

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Instructions

1. Combine Okonomiyaki flour mix except eggs and oil a bowl. Divide the flour mixture in 2 bowls. Add one egg, a half of each cabbage, green onions, agedama and beni shoga ((pickled red ginger) in each bowl and stir to mix.

   

2. In a large pan or griddle, heat about 2~3 tsp oil over medium~high heat. Once the pan is hot, add pork and cook for 1~2 minutes. Pour the flour mixture over the pork, then reduce the heat to medium. Cook for 4~5 minutes, or until the bottom of the okonomiyaki is lightly browned.

   

3. Carefully flip the okonomiyaki using two spatulas and cook for another 3~4 minutes. (You can gently press down on the okonomiyaki with a spatula a couple of times while cooking.) Brush or drizzle the sauce generously over the okonomiyaki, then add a swirl of Kewpie mayo. Sprinkle with katsuobushi (bonito flakes) and ao-nori, if desired.

   

   

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