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Japanese Okonomiyaki (Savoury Pancake)

Okonomiyaki
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Okonomiyaki is a beloved Japanese savoury pancake that is as versatile as it is delicious. Its name loosely translates to “grill what you like,” and this reflects the dish’s adaptability to various ingredients, from meats to seafood to vegetables.

Often referred to as Japan’s answer to pizza or omelettes, Okonomiyaki is a popular comfort food enjoyed across the country, from bustling street stalls to cosy family kitchens.

With its crispy edges, soft interior, and rich toppings, Okonomiyaki brings together a blend of flavours and textures that is both satisfying and uniquely Japanese.

What Is Okonomiyaki?

At its core, Okonomiyaki is a savoury pancake made from a batter of flour, eggs, and grated nagaimo (a type of yam), which gives the dish its signature soft and slightly chewy texture.

Cabbage is a staple ingredient in the batter, providing a fresh crunch to contrast with the other, heartier elements. The beauty of Okonomiyaki lies in its customizability, common fillings include pork, shrimp, squid, and octopus, but you’ll also find vegetarian variations with mushrooms or tofu.

The pancake is cooked on a hot griddle, and once it’s flipped to a golden brown, it’s topped with rich, tangy Okonomiyaki sauce, a drizzle of creamy Japanese mayonnaise, bonito flakes (dried fish), and sometimes seaweed flakes.

Each bite offers a balance of savoury, sweet, and smoky flavours, with the pancake’s tender, yet crispy texture adding a satisfying bite. It’s a dish that combines simplicity with indulgence, making it a favourite for casual dining.

Ingredients and Taste

The key ingredients of Okonomiyaki vary depending on the region or personal preference, but there are a few essentials that are always present. The batter itself is made from flour, eggs, water, and nagaimo yam, which helps give the pancake its light and slightly elastic texture.

Cabbage is the other constant, offering a crunch that balances the softer batter. Beyond that, the possibilities are endless, slices of pork belly, shrimp, octopus, or squid are frequently added, and some variations even include cheese or noodles.

The flavour of Okonomiyaki is a complex combination of savoury, tangy, and smoky. The Okonomiyaki sauce, which is similar to Worcestershire sauce but sweeter and thicker, plays a crucial role in defining the flavour of the dish.

It adds a rich umami depth that pairs perfectly with the crisp pancake and the creamy mayonnaise that’s often drizzled on top. The bonito flakes add a unique, almost smoky finish, while the cabbage and any additional fillings provide texture and bite.

The result is a dish that’s filling yet light, indulgent yet balanced, every ingredient contributes to a harmonious whole.

A Taste of History

Okonomiyaki has humble origins in Japan, dating back to before World War II, but it became particularly popular in the post-war period when food scarcity meant that affordable, filling meals were in high demand.

Its name reflects its flexibility, “okonomi” means “what you like” and “yaki” means “grilled”, making it a practical dish that could be adapted to whatever ingredients were available.

The dish is most famously associated with two regions: Hiroshima and Osaka. Each has its own distinct style. In Osaka, Okonomiyaki is mixed and cooked as a unified batter, while Hiroshima’s version layers the ingredients, often adding noodles to the mix.

Over time, Okonomiyaki has evolved from a street food into a cherished home-cooked dish and restaurant specialty, enjoyed for its customizable nature and comforting flavours.

Okonomiyaki (Savoury Japanese Pancake) Recipe

Serves: 4 people

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/4 cups dashi stock (or water)
  • 4 eggs
  • 4 cups cabbage, finely shredded
  • 2 spring onions, thinly sliced
  • 1/2 cup tenkasu (tempura scraps)
  • 200g thinly sliced pork belly (or bacon)
  • Okonomiyaki sauce (store-bought or homemade)
  • Japanese mayonnaise
  • Aonori (seaweed flakes)
  • Bonito flakes (katsuobushi)

    Directions

    Step 1

    To begin, prepare your dashi stock by combining dashi powder with water (if not using pre-made dashi). In a large mixing bowl, combine 2 cups of all-purpose flour with the dashi stock. Stir until you have a smooth batter. Allow it to rest for about 15 minutes to let the flour hydrate fully.

    Step 2

    In a separate bowl, beat the eggs lightly and add them to the batter. Mix gently until well incorporated. You want to ensure the batter is smooth and free of lumps to provide the right consistency for the pancake.

    Step 3

    Next, fold in the finely shredded cabbage, spring onions, and tenkasu (tempura scraps) into the batter. Stir everything together gently until the cabbage is well coated but not overmixed. This will create the signature crunchy and light texture of Okonomiyaki.

    Step 4

    Heat a large skillet or griddle over medium heat and lightly oil it. Pour about one-quarter of the batter mixture onto the pan, spreading it into a round pancake shape about 1-2 cm thick. Place 2-3 slices of pork belly (or bacon) on top of the pancake. Press the meat down lightly into the batter.

    Step 5

    Cook the pancake for 5-7 minutes on the first side, until the bottom is golden brown and crispy. Use a wide spatula to flip the pancake carefully, ensuring the pork belly stays intact. Cook the second side for an additional 5-7 minutes, allowing the pork to crisp and the cabbage to cook through.

    Step 6

    While cooking, occasionally press down on the pancake to ensure even cooking. Adjust the heat to low if necessary to avoid burning while ensuring the inside cooks through. The pancake should feel firm to the touch when done.

    Step 7

    Once fully cooked, remove the pancake from the pan and place it on a serving plate. Generously brush the top of the Okonomiyaki with Okonomiyaki sauce and drizzle with Japanese mayonnaise in a criss-cross pattern.

    Step 8

    Sprinkle the finished Okonomiyaki with aonori (seaweed flakes) and bonito flakes (katsuobushi) just before serving. The heat from the pancake will cause the bonito flakes to dance, adding a visual appeal. Serve hot, garnished with extra spring onions if desired, and enjoy with a side of pickled ginger or a simple green salad for balance.

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